Peppered King Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Lightly score the skin if it is very thick (1–2 shallow cuts). Season both sides evenly with kosher salt. Press freshly ground black pepper onto the flesh side so it forms a visible crust. Let rest at room temperature for 10–15 minutes while you prepare the brown butter.

Sear the salmon

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add 2 tbs olive oil and swirl to coat. Place salmon fillets skin-side down into the pan, spacing them so they do not crowd. Press each fillet gently with a spatula for 10 seconds to ensure even skin contact. Reduce heat to medium and cook skin-side down until the skin is crisp and releases easily, 5–7 minutes depending on thickness (for 1–1¼" thick fillets aim for 6 minutes). Flip carefully and cook the flesh side 1–2 minutes more for medium-rare to medium (internal temp ~120–125°F / 49–52°C for medium-rare; cook to 125–135°F / 52–57°C for medium). Transfer cooked fillets to a warm plate and tent loosely with foil while you make the brown butter sauce.

Make brown butter

Wipe the same skillet lightly (leave any fond for flavor) and return it to medium heat. Add the butter and let it melt, swirling occasionally. Continue to cook, watching closely: the butter will foam, subside, and then begin to brown and smell nutty. This takes about 4–6 minutes. When the milk solids are golden-brown, remove the pan from direct heat.

Finish the sauce

Immediately add the sliced garlic and thyme sprigs to the brown butter (the residual heat will lightly crisp the garlic and bloom the thyme). Stir for 30 seconds, then add lemon zest and lemon juice; the butter will sputter—stand back and stir to combine. If using capers, add them now and stir. Taste and adjust with a pinch of flaky sea salt if desired. Keep the sauce warm but not boiling.

Place salmon fillets on warmed plates skin-side down or slightly off-angle. Spoon the brown butter, garlic, thyme, and capers over the top of each fillet, making sure some of the butter pools around the fish for extra flavor. Sprinkle chopped parsley over the salmon and finish with a light pinch of flaky sea salt if you like. Serve immediately with lemon wedges on the side for extra brightness.

Serving suggestions: pair with roasted baby potatoes, wilted spinach, or a simple arugula salad tossed with lemon vinaigrette.