Brown Butter Salmon With Capers And Sun-dried Tomatoes
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Servings
4
-
Calories
515 kcal
-
Course
Main Course
-
Cuisine
International
Brown Butter Salmon With Capers And Sun-dried Tomatoes
Description
Brown Butter Salmon With Capers And Sun-dried Tomatoes starts with seasoning salmon fillets with sea salt and freshly ground black pepper. The salmon is cooked in olive oil over medium-high heat until each side becomes golden and flaky, typically about four minutes per side. For those desiring crisp skin, pressing the fillet gently with a spatula and timed turning helps achieve a crunchy texture while preserving moisture.
The complementary sauce is made by toasting pine nuts until golden, then melting butter in the same pan until it browns slightly, releasing a nutty aroma. Chopped sun-dried tomatoes and capers are stirred into the brown butter to create a flavorful, savory mix. This sauce is then served immediately over the cooked salmon fillets.
Serving the salmon with the sauce around the fillet and plating skin side up maintains the crisp skin’s texture. This dish balances the buttery richness with the tang of capers and the concentrated flavor of sun-dried tomatoes, enriching the salmon’s natural taste.
Following the cooking and plating technique in the notes ensures the best texture when crisp skin is desired. Nutritional information is approximate and varies depending on products used.
Ingredients
- 4 salmon with skin or not, whatever you like, fillets
- 2 tablespoons pine nuts
- 2 tablespoons sun-dried tomatoes
- 1 tick butter salted
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
- salt sea salt
- black pepper freshly ground
Instructions
- Pat the salmon dry on both sides. Season with sea salt and freshly ground pepper.
- Heat the olive oil in a cast-iron skillet over medium-high heat.
- Add two salmon fillets to the pan (skin side down first if you like crispy skin. Please see recipe notes)Cook each side for 4 minutes until golden and flaky.
While salmon cooks make the sauce.
- Chop the sun-dried tomatoes into medium-small pieces.
- Place a medium skillet on medium heat. Add the pine nuts. Toast pine nuts for 2-3 minutes until they are nice and brown. Don't overdo it, pine nuts will become bitter and inedible.
- Add the butter to the pan. Stir the butter with a spatula continuously. After 2 to 3 minutes, the butter will start to brown. Be careful not to burn the butter. If needed lower the heat.
- Add the chopped sun-dried tomatoes and stir for 1 minute. Add the capers, stir brown butter sauce and serve immediately over salmon fillets.
Notes
- Press salmon gently with a spatula during cooking to crisp the skin effectively without breaking the fillet.
- Cook skin-side down longer for a crispier texture, then finish turning to seal and crisp all sides.
- Serve salmon with skin side up to keep skin crispy and pour the brown butter sauce around the fillet rather than over the skin.
- Toast pine nuts carefully to avoid bitterness; remove them once they turn golden brown.
- Be cautious while browning butter to prevent burning; reduce heat as needed during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 338mg | 14% |
| Potassium | 956mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
