Brown Butter Salmon with Tomato Relish

This is a deliciously fresh recipe for a summertime cookout.  The tomato relish is best when using organic, ripe tomatoes.  The fresher the tomatoes, the better the flavor.  

Prep Time:
10 minutes

Cook Time:
10 minutes

Ready In:
20 minutes


  • 2 tablespoon(s) grass-fed butter
  • 1 red onion (sliced)
  • 2 medium tomatoes (diced)
  • 1/4 cup(s) pitted kalamata olives
  • 3 tablespoon(s) capers
  • salt and freshly ground pepper (to taste)
  • 4-5 wild-caught salmon filets (skin on)


In a small saute pan melt the butter over medium heat, add the onions and cook until the onions begin to caramelize.  Add the remaining ingredients and cook for another 2-3 minutes, remove from heat and set aside.  

Season the salmon with salt and pepper. 

Place skillet over medium-high heat and add butter.  Once the butter is melted and pan hot, add the salmon, skin side down.  Cook 3-4 minutes then flip and brown the flesh-side of the salmon, 3-4 minutes.
Remove from heat once salmon is cooked through (test it for flakiness with a fork).  Top with a scoop of the tomato relish.

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