---
title: "Pan-Seared Salmon Crispy Capers Lemon Butter | Recipe | OnMyKitchen"
description: "Pan-Seared Salmon Crispy Capers Lemon Butter: skin-on salmon cooked mostly on the skin side in cast iron, finished with browned lemon butter and fried capers."
canonical: "https://onmykitchen.com/recipes/pan-seared-salmon-crispy-capers-lemon-butter/"
---
# Pan-Seared Salmon Crispy Capers Lemon Butter

Pan-Seared Salmon Crispy Capers Lemon Butter: skin-on salmon fillets cooked most of the way on the skin side in a seasoned 12-inch cast-iron skillet so the skin stays crisp, finished with browned lemon butter, fried capers, and fresh dill.

By [OnMyKitchen](/about/) · 15 mins total (5 mins prep · 10 mins cook) · Yield: 2 servings

![Illustrative image for Pan-Seared Salmon Crispy Capers Lemon Butter](/images/hero/pan-seared-salmon-crispy-capers-lemon-butter.webp)
*Illustrative image, not a photo of this exact dish. Compiled from standard cooking technique ([read the editorial policy](/editorial-policy/)).*

Servings:
## Ingredients (2 Servings)

- **2 fillets** Skin-on salmon fillets (6 oz each), patted very dry
- **1 tbsp** Extra-virgin olive oil
- **1 tsp** Kosher salt & cracked black pepper
- **2 tbsp** Unsalted butter
- **2 tbsp** Non-pareil capers, patted dry on paper towel
- **1 whole** Fresh lemon, halved
- **2 tbsp** Fresh dill or parsley, roughly chopped

### Suggested Cookware

- [Lodge 12-Inch Seasoned Cast-Iron Skillet](/gear/lodge-12-inch-seasoned-cast-iron-skillet/): Even, heavy base that stays hot when chilled fillets hit the pan[Check on Amazon →](/go/lodge-12-inch-cast-iron-skillet/)·[Search eBay Deals →](https://www.ebay.com/sch/i.html?_nkw=Lodge%2012%20Inch%20Cast%20Iron%20Skillet&mkcid=1&mkrid=711-53200-19255-0&siteid=0&campid=5339167824&customid=onmykitchen&toolid=10001&mkevt=1)
- [Victorinox Fibrox Pro 8-Inch Chef’s Knife](/gear/victorinox-fibrox-pro-8-inch-chefs-knife/): Sharp edge for scoring fish skin without tearing the flesh[Check on Amazon →](/go/victorinox-fibrox-pro-chefs-knife-8-inch/)·[Search eBay Deals →](https://www.ebay.com/sch/i.html?_nkw=Victorinox%20Fibrox%20Pro%208%20Inch%20Chef%20Knife&mkcid=1&mkrid=711-53200-19255-0&siteid=0&campid=5339167824&customid=onmykitchen&toolid=10001&mkevt=1)

**Estimated per serving:** 540 kcal · 44g protein · 3g carbs · 38g fat

## Method (15 Mins Total)

- ### 1. Blot the Skin Bone-Dry & Score Lightly Pat the salmon fillets thoroughly dry on both sides with paper towels. Make two shallow 1/8-inch slashes across the skin so it does not curl, and season with kosher salt right before searing.
- ### 2. Sear Skin-Side Down for 6 Minutes (Most of the Cook Time) Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high until shimmering. Lay the salmon skin-side down and press firmly with a spatula for 15 seconds. Lower the heat to medium and cook undisturbed for about 6 minutes, until the opaque cook line climbs three-quarters up the side.Tip: Dry the capers on a paper towel before dropping them into hot butter so they crisp instead of splattering.
- ### 3. Flip & Baste with Browned Caper-Lemon Butter for 90 Seconds Flip the fillets flesh-side down and add the butter, dried capers, and lemon halves cut-side down. Spoon the foaming browned butter over the salmon for 90 seconds, squeeze the charred lemon over the pan, scatter with fresh dill, and serve immediately.

## Cooking Tips

- Pat the fillets very dry. Dry skin crisps, and wet skin steams.
- Fish skin tends to curl when it hits a hot pan. Score it lightly and press the fillet flat with a spatula for the first 15 seconds.
- Cook most of the time on the skin side and flip only briefly, so the skin does not soften.
- Pat the capers dry before they go into hot butter, so they crisp instead of splattering.

## Variations

Thinner sockeye fillets
Shorten the skin-side sear from 6 minutes to about 4. Pull the fish around 120°F for medium-rare, or cook to 145°F, the USDA recommended temperature.

No capers
Use 2 tablespoons of coarsely chopped green olives or 1 tablespoon of diced shallots.

This recipe is compiled from standard cooking technique and has not been lab-tested by OnMyKitchen. Nutrition figures are estimates.

OnMyKitchen.com is reader-supported. As an Amazon Associate and eBay Partner Network participant, OnMyKitchen earns from qualifying purchases at no extra cost to you.

## Related Technique Guides

![Cold-Pan Cast-Iron Searing Guide: Why Starting Unheated Can Beat a Smoking-Hot Pan](/images/guides/cold-pan-cast-iron-searing-guide.webp)
*** [Cold-Pan Cast-Iron Searing Guide: Why Starting Unheated Can Beat a Smoking-Hot Pan](/guides/cold-pan-cast-iron-searing-guide/) ** For bone-in, skin-on chicken thighs or duck breast, place the meat skin-side down in an unheated cast-iron skillet, set the burner to medium, and leave it alone until the skin releases. The fat melts out gradually as the pan heats, so the skin fries in its own fat instead of burning.*

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