Easiest Way to Cook Delicious Crispy-skinned salmon with brown butter and capers

Delicious, fresh and tasty.

Crispy-skinned salmon with brown butter and capers. Season the salmon with salt and pepper. Add a splash of veg oil to a stainless-steel pan on medium-high heat. A moist, juicy piece of salmon with a robustly crispy skin is like icing on a cake.

Crispy-skinned salmon with brown butter and capers Served with sautéed spinach, with lots of butter and garlic. The secret to cooking salmon to get a crispy skin? Transfer to a plate and cover with foil to keep warm. You can have Crispy-skinned salmon with brown butter and capers using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Crispy-skinned salmon with brown butter and capers

  1. It's 1 of fillet centre-cut salmon, skin-on and deboned.
  2. It's 1/4 cup of unsalted butter.
  3. It's 1 of shallot, finely chopped.
  4. It's 2 cloves of garlic, finely chopped.
  5. It's 2 tbsp of capers, drained.

Turn heat to low, add butter and stir until melted. A recipe for crispy-fried salmon skin done Asian-style. Think of this as a recipe for salmon bacon. If you want to take this dish in another direction, use olive oil and some smoked paprika for a Spanish flavor, olive oil and lemon for Greek or Italian, butter and thyme for French, or bacon fat and cayenne.

Crispy-skinned salmon with brown butter and capers step by step

  1. Season the salmon with salt and pepper. Add a splash of veg oil to a stainless-steel pan on medium-high heat..
  2. Carefully lay the salmon into the pan skin-side down. Saute for 3 minutes (do not touch it). Flip the fillet over and saute for 3 minutes on the other side.
  3. Remove the fish to a plate and add the butter to the pan. Once the butter's melted and has stopped foaming, add the shallots, garlic and capers. The sauce will foam again, so wait until it settles. Add extra salt if needed. Serve the salmon skin-side up and atop the sauce, or with the sauce on the side (you don't want to ruin that crispy skin)..

Crispy Salmon skin is just divine though. In this recipe, I'd rather cook the salmon with the skin I grill my salmon, skin down, in cast iron with butter (and a bit of oil) and it comes out just as crispy. So I nutted on the brown butter, flavor and texture were quite interesting but not sure if it's for. Pan-fried salmon fillets are so delicious when cooked in butter. And the skin comes out gorgeous - golden brown and crispy!