- 4 salmon portions, skin on or off Salt
- 6 tbsp butter, divided
- 2 stalks rosemary, leaves picked 3 tbsp capers, rinsed and dry
- 1 lemon, zested and juiced
Season the fish with salt and let it rest for 20 minutes.
In a sauté pan over medium heat, melt 2 tablespoons of the butter and cook until golden brown. Place the fish in the pan, skin side down if using.
Cook without rosemary and capers. Cook until the butter is brown and flipping until almost done, then remove the fish and wipe the pan clean.
Add the remaining 4 tablespoons of butter, the capers are crisp. Remove the rosemary and reserve.
Add the lemon zest and juice to the pan and season with salt. Stir gently to combine. Turn off the heat and return the fish to the pan uncooked side down to finish cooking. Garish with crumbled rosemary leaves.
Adapted from The Joy of Seafood by Barton Seaver © 2019 Sterling Epicure