Brown Butter Sage Salmon with Crispy Capers

• 4 salmon fillets, skin-on
• 2 tablespoons unsalted butter
• 1 tablespoon fresh sage leaves
• 2 tablespoons capers, rinsed and dried
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season salmon fillets with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium heat. Sear salmon, skin-side down, for 3 minutes.
4. 4 Transfer skillet to the oven and bake for 8-10 minutes, until salmon is cooked through.
5. 5 Meanwhile, melt butter in a small saucepan over medium heat. Add sage leaves.
6. 6 Cook until butter is browned and fragrant. Stir in capers and garlic (if using), cook until capers are crispy.
7. 7 Remove salmon from oven and spoon brown butter mixture generously over each fillet.
8. 8 Serve immediately.

Equipment

• Oven-safe skillet
• Saucepan

Variations

• Add a squeeze of lemon juice for a fresh twist.

Substitutions

• Substitute capers with finely chopped pickles for a different tangy flavor.

Pairings

• Pairs well with a chilled white wine like Sauvignon Blanc.

Nutrition

Tips

• For extra crispy skin, pat salmon dry with paper towels before seasoning.
• Watch the butter carefully to avoid burning when browning.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or skillet.

Freezing: Not recommended due to texture changes in the salmon.

Serving Suggestions

• Serve with a side of roasted asparagus or a fresh green salad.

FAQ