Brown-Butter Salmon with Tomatoes and Capers

  • 02 Jul - 08 Jul, 2022
  • Mag The Weekly
  • Cookery


· 4 tablespoons butter

· Salt and pepper, to taste

· 4 salmon fillets

· 1 pint grape tomatoes

· 1 tablespoon drained capers

· Lemon wedges, for serving


Heat the oven to 250°C. Put the butter and a sprinkle of salt and pepper in a skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper. Cook, until the salmon sizzles and the butter darkens, two minutes. Scatter the tomatoes and capers around the fish and transfer the pan to the oven. Roast without turning until the salmon browns on top and the inside is cooked, 10 minutes. Serve the salmon steaks with the tomato-caper sauce spooned on top, with lemon wedges.