Easy Pan-Seared Salmon Recipe with Lemon Brown Butter Caper Sauce

This is, without a doubt, the most elegant and delicious weeknight salmon recipe you will ever make.

I first had a version of this dish at a sweet little bistro on a weekend getaway with my husband. It was one of those meals you talk about for weeks. The fish was perfectly cooked, and it was served with a simple lemon and caper sauce. It was lovely, but I knew I could take it up a notch at home.

Back in my own kitchen, I started playing around. The classic sauce was good, but it was missing a certain something. It needed a bit of warmth, a depth that would complement the richness of the fish without overpowering it. That’s when I remembered a technique my grandmother used for her holiday green beans, browning the butter before adding the almonds.

I tried it with the salmon sauce, melting the butter and letting it cook just a little longer until it turned a beautiful amber color and smelled nutty and intoxicating. The moment I drizzled that golden, fragrant sauce over the crispy-skinned fish, I knew I had a winner. It was the twist that transformed a simple, classic dish into something truly special. It’s my little secret for making a restaurant-quality meal in under 30 minutes, and now it’s yours too.

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Why This Easy Baked Salmon Recipe Works

This recipe has become a staple in my home for so many reasons, and I just know you’re going to fall in love with it too. At its heart, it relies on a timeless culinary pairing, flaky, rich salmon with the bright, briny pop of lemon and capers. This combination has been celebrated in kitchens for generations because it simply works. The acidity of the lemon cuts through the natural oils of the fish, while the capers add a delightful, salty punch.

But what truly sets this recipe apart is our method. We use a combination of searing and baking. Starting the salmon fillets skin-down in a hot, oven-safe skillet gives you that shatteringly crispy skin everyone craves. Then, we transfer it to the oven to finish cooking. This ensures the inside stays incredibly moist and tender, cooking through gently and evenly without any risk of drying out. It is the best of both worlds.

The real showstopper, my signature twist, is the Brown Butter Caper Sauce. We don’t just melt the butter, we transform it. By cooking it a few moments longer, the milk solids toast and caramelize, creating what the French call beurre noisette, or hazelnut butter. This process develops a wonderfully nutty, complex aroma and flavor that regular melted butter just can’t touch. When you combine this rich, toasty butter with the garlic, lemon, and capers, it creates a sauce that is absolutely heavenly. It elevates the entire dish from a simple meal to a gourmet experience, all with one simple extra step.

Ingredients for Easy Baked Salmon

The beauty of this salmon recipe is its simplicity. We’re using a handful of high-quality ingredients to create something truly spectacular. You don’t need a pantry full of spices, just a few key players that shine when they come together.

My secret weapon here is taking the time to make brown butter. This isn’t a special ingredient you have to buy, it’s a technique. Using good quality unsalted butter and giving it a few extra minutes on the stove to toast is what creates that incredible nutty flavor that makes this dish unforgettable. Don’t skip this step, I promise it’s worth it.

Here’s exactly what you’ll need:

• Two 6-ounce salmon fillets, skin-on: When you can, opt for wild-caught salmon like King, Coho, or Sockeye. They have a firmer texture and richer flavor. If you choose farmed, look for sustainably raised options. The skin is essential for getting that crispy finish.
• 1 tbsp avocado oil or other high-smoke-point oil: Avocado, grapeseed, or even a light olive oil works. We need an oil that can handle the heat of searing without smoking.
• Kosher salt and freshly ground black pepper: These are fundamental. Using kosher salt helps create a better crust, and fresh pepper has so much more flavor than the pre-ground kind.
• 4 tbsp unsalted butter: Using unsalted gives you complete control over the saltiness of the final sauce. A good quality butter will also brown more evenly and have a better flavor.
• 3 cloves garlic, thinly sliced: Thin slices infuse the sauce with flavor quickly without burning as fast as minced garlic might.
• 2 tbsp capers, drained: These little flower buds provide a briny, salty bite that perfectly complements the rich fish and buttery sauce.
• 1 tbsp fresh lemon juice: Please use juice from a real lemon! The bottled kind just doesn’t have the same bright, fresh taste.
• 1 tsp lemon zest: The zest contains all the fragrant oils from the lemon peel and adds an incredible aromatic quality to the sauce.
• 2 tbsp fresh parsley, finely chopped: This adds a touch of fresh, green flavor and a beautiful splash of color to finish the dish.

Step-by-Step Instructions For Making Easy Baked Salmon

This process might sound fancy, but it’s one of the most straightforward ways to cook fish perfectly every single time. The key is having everything ready to go, what the professionals call mise en place, before you even turn on the stove. Let’s walk through it together.

Step 1: Prep the Oven and Salmon

First things first, preheat your oven to 400°F. We want it nice and hot and ready for our fish. Now, for the most important prep step, take your salmon fillets and thoroughly pat them dry with a paper towel. Get the skin side extra, extra dry. Moisture is the enemy of crispiness! Once dry, season all sides generously with kosher salt and freshly ground black pepper. Be liberal here, it makes a difference.

Step 2: Sear the Salmon Skin-Side Down

Grab a large, oven-safe skillet, cast iron is my personal favorite for this job. Heat your avocado oil over medium-high heat. You’ll know it’s ready when the oil shimmers slightly. Carefully place the salmon fillets in the hot pan, skin-side down. As soon as they’re in, use a spatula to gently press down on each fillet for about 10 seconds. This ensures the entire surface of the skin makes contact with the hot pan for an even, crispy sear. Let it cook, without moving it, for about 4 minutes. You’ll see the color change as it cooks up the side.

Step 3: Bake the Salmon

Once the skin is a beautiful golden brown and releases easily from the pan, it’s time for the oven. Carefully transfer the entire skillet into your preheated oven. Let it bake for 5 to 7 minutes. The exact time will depend on the thickness of your fillets. This gentle oven heat will finish cooking the fish perfectly, leaving it flaky and moist inside. Once cooked, remove the salmon from the skillet and place it on a serving plate, leaving the skillet and its flavorful drippings for our sauce.

Step 4: Create the Brown Butter Sauce

Return the skillet to the stovetop and reduce the heat to medium. Add the unsalted butter. It will melt, then start to foam. Swirl the pan occasionally and keep a close eye on it. After a couple of minutes, you’ll see little brown specks forming at the bottom and smell a wonderfully nutty aroma. This is our liquid gold! Immediately add the sliced garlic and cook for just 30 to 60 seconds until it’s fragrant. Be careful here, as the garlic can burn quickly in the hot butter.

Step 5: Finish the Sauce and Serve

Now, stir in the drained capers and fresh lemon juice, using your spoon to scrape up any tasty browned bits from the bottom of the pan. This deglazing step adds so much flavor. Remove the pan from the heat completely, then stir in the lemon zest and fresh parsley. Give it one last swirl, and immediately pour this incredible brown butter caper sauce all over your beautiful baked salmon fillets. Serve right away and get ready for the compliments.

How To Serve Easy Baked Salmon

Once you’ve got that gorgeous, crispy-skinned salmon glistening with its brown butter sauce, the serving possibilities are endless. This dish is elegant enough for a special occasion but quick enough for a Tuesday night, so you can dress it up or down as you please.

My go-to is to create a plate that feels balanced and allows the salmon to be the star. Think about something to soak up that incredible sauce, something green for freshness, and you’re all set. The nutty, briny sauce is so versatile it pairs well with a huge variety of side dishes.

Here are a few of my favorite ways to serve it:

• Classic and Comforting: Serve the salmon alongside a scoop of creamy mashed potatoes or a parmesan risotto. The sauce will pool around them, and it is just divine. Pair it with some simple roasted asparagus or green beans tossed with a little lemon.
• Light and Healthy: For a lighter meal, flake the salmon over a bed of fresh arugula or mixed greens. You can even use the extra brown butter sauce from the pan as your salad dressing. It’s also wonderful with a side of fluffy quinoa or a simple lemon-herb couscous.
• A Touch of Italy: This sauce is absolutely made for pasta. Serve the salmon next to a nest of angel hair or linguine tossed with a little olive oil and garlic. The pasta will catch all that delicious brown butter sauce.
• Low-Carb and Lovely: For a keto-friendly option, serve your fish with cauliflower mash and some sautéed spinach or zucchini noodles. The rich flavors of the dish mean you won’t miss the carbs one bit.

No matter what you choose, just be sure to have something on the plate to help you savor every last drop of that incredible sauce. A piece of crusty bread for dipping is never a bad idea either!

How To Store & Reuse Easy Baked Salmon Leftovers

On the rare occasion that we have any of this beautiful salmon left over, I’m almost as excited for lunch the next day as I was for dinner. Stored properly, the leftovers are just as delicious and incredibly versatile. The key is to be gentle when you reheat it to preserve that lovely texture.

To store, allow the salmon and any extra sauce to cool to room temperature. Then, place it in an airtight container and pop it in the refrigerator. It will keep well for up to three days. I like to store the sauce separately if there’s a lot left, as it makes reusing it a bit easier.

When it comes to reusing leftovers, you can certainly reheat the fillet, but I often prefer to use it cold or flaked into other dishes. Here are some of my favorite ways to give this salmon a second life:

• Next-Day Salmon Salad: Flake the cold salmon with a fork and toss it with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette. It makes for a sophisticated and healthy lunch.
• Creamy Salmon Spread: Mix the flaked salmon with some cream cheese, a dollop of Greek yogurt or sour cream, fresh dill, and a few more capers. It creates a fantastic spread for crackers, bagels, or cucumber slices.
• Quick Salmon Pasta: Reheat the sauce gently in a skillet. Flake the leftover salmon into the sauce, add some cooked pasta and a splash of the pasta cooking water, and toss to combine. It’s a brand new meal in minutes.
• Easy Salmon Cakes: Combine the flaked fish with a beaten egg, some breadcrumbs, chopped parsley, and a little lemon juice. Form into patties and pan-fry them for a few minutes on each side until golden brown.

If you do want to reheat the fillet whole, the best way is to place it on a baking sheet and warm it in a low-temperature oven, around 275°F, for about 10 to 15 minutes, or until just warmed through. This slow, gentle heat helps prevent it from drying out.

Substitutions & Variations For Easy Baked Salmon

While I believe this salmon recipe is pretty perfect as is, a great recipe should always have room for a little creativity! Whether you’re working with what you have in the pantry or want to accommodate a dietary need, there are plenty of simple swaps and fun variations you can try.

Think of this recipe as a fantastic template. The core method, searing then baking the fish and making a simple pan sauce, can be adapted in all sorts of delicious ways. Don’t be afraid to experiment and make it your own. It’s how some of the best kitchen discoveries are made!

Here are some substitutions and variations to get you started:

• Different Fish: This brown butter sauce is heavenly on more than just salmon. Try it with other firm, oily fish like arctic char or even a beautiful fillet of sea bass or halibut. You may need to adjust the cooking time depending on the thickness of the fish.
• Herb Swaps: If you’re not a fan of parsley or just don’t have it on hand, fresh dill is a classic and beautiful pairing with salmon. Finely chopped chives or even tarragon would also add a lovely, fresh flavor to the sauce.
• Add Some Heat: If you like a little kick, add a pinch of red pepper flakes to the butter along with the garlic. It adds a subtle warmth that plays wonderfully against the rich butter and bright lemon.
• Make It Nutty: For extra texture and flavor, toast a tablespoon of slivered almonds in the brown butter for the last minute of cooking. It doubles down on that nutty flavor profile.
• Dairy-Free Option: To make this recipe dairy-free, you can use ghee (clarified butter) instead of regular butter. Ghee browns beautifully and will give you a very similar result. You could also use a high-quality plant-based butter that is good for browning.

5 FAQs About Easy Baked Salmon

Here are some straightforward answers to the most common questions I receive about this easy baked salmon recipe.

Can I make this baked salmon recipe without the skin?

You absolutely can make this recipe with skinless salmon fillets if that’s your preference or what you have available. The steps will be nearly identical. You’ll still want to pat the fillet very dry and sear it on one side for a few minutes to develop a nice golden-brown crust before transferring it to the oven. Cook it for the same amount of time, about 5 to 7 minutes at 400°F, depending on its thickness.

However, I do encourage you to try it with the skin on at least once! When cooked properly using this method, the salmon skin becomes incredibly crispy and delicious, almost like a potato chip. It provides a wonderful textural contrast to the soft, flaky fish. Many of the healthy omega-3 fatty acids are also concentrated in the fat right below the skin, so keeping it on has nutritional benefits as well. If you’re worried you won’t like it, you can always easily remove it after cooking, but giving it that sear makes all the difference.

What’s the best type of salmon to use for this recipe?

This is a great question, as the quality of your fish really does matter. For the best flavor and texture, I recommend using wild-caught salmon whenever possible. Varieties like King (or Chinook) salmon are prized for their high fat content and rich, buttery flavor. Coho salmon is a bit milder but still has a wonderful firm texture, and Sockeye salmon is leaner with a deep red color and a more assertive “salmon” flavor.

That being said, high-quality farmed Atlantic salmon can also be delicious in this recipe. Look for salmon that has been sustainably raised without antibiotics. When you’re at the store, the most important thing is freshness. Look for fillets that are vibrant and moist, not dull or dry-looking. The fish should smell fresh like the ocean, not overly “fishy.” Whether you choose wild or farmed, a fresh, high-quality fillet will give you the best results.

How do I know when my salmon is perfectly cooked?

The fear of overcooking fish is real, but there are a few simple ways to tell when your salmon is done perfectly. The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet. For a medium-rare finish, which is how most chefs prefer it, you’re looking for a temperature of 125°F. For a medium, flaky finish, aim for 130-135°F. The fish will continue to cook for a few degrees after you pull it from the heat.

If you don’t have a thermometer, you can use visual cues. A perfectly cooked piece of salmon will be opaque on the outside and slightly translucent in the very center. You can also test it with a fork. Gently press the tines of a fork into the thickest part of the fillet and twist slightly. If the fish flakes apart easily, it’s ready. If it resists or seems rubbery, it needs another minute or two.

My brown butter sauce burned! What did I do wrong?

Don’t feel bad, this has happened to every cook! Brown butter can go from perfect to burnt in a matter of seconds. The most likely culprit is the heat being too high or a moment of distraction. It’s a process that requires your full attention. When browning butter, keep your stove on medium or even medium-low heat. The butter will melt, then foam, and then the magic starts. You’ll see the milk solids at the bottom of the pan begin to turn a toasty, golden brown color and it will smell nutty.

The moment you see those brown specks and smell that nutty aroma, you’re there. That’s the signal to immediately add your next ingredient, like the garlic in this recipe, which will cool the butter down slightly and stop the browning process. If it turns dark brown or black and smells bitter or burnt, unfortunately, there’s no saving it. You’ll have to discard it and start over with fresh butter. It’s a quick process, so just stay by the stove, keep swirling the pan, and use your eyes and nose as your guide.

Can I prepare any part of this easy baked salmon dish ahead of time?

While this salmon dish comes together very quickly, you can definitely do a little prep work to make a weeknight dinner even smoother. You can prepare all the components for your brown butter sauce ahead of time. Thinly slice your garlic, chop your fresh parsley, and measure out your capers and lemon juice. You can store these prepped ingredients in small airtight containers in the refrigerator for a day.

However, I strongly recommend cooking the salmon and making the sauce right before you plan to serve it. Fish is always best when it’s freshly cooked, as it ensures the perfect texture and crispy skin. The brown butter sauce is also at its peak flavor and aroma right after it’s made. Prepping the small components will save you those few minutes of chopping and measuring when it’s time to cook, allowing you to focus on getting that perfect sear and delicious sauce.

Try These Recipes Next

If you loved how this simple but elegant salmon recipe turned out, I have a feeling you’ll enjoy some of the other favorites from my kitchen. I’m all about creating delicious, impressive meals that don’t require you to spend all day by the stove. It’s about smart techniques and quality ingredients.

Whether you’re looking for more quick weeknight solutions or planning a special meal for company, there’s always something new and tasty to try. These collections are filled with tried-and-true recipes that my family loves and that I’m so excited to share with yours.

Here are a few places to find your next favorite meal:

• 110 Easy Dinner Ideas: This is my ultimate collection for when you’re asking, “What’s for dinner?” It’s packed with a huge variety of recipes that are perfect for any night of the week.
• Cheap Meal Ideas: Proving that you don’t have to spend a fortune to eat well, this list is full of budget-friendly recipes that are packed with flavor and comfort.
• Thanksgiving Dinner Ideas: This salmon recipe is elegant enough for a holiday! If you’re in a planning mood, check out some of my other favorite recipes for creating a memorable holiday feast.