brown-butter salmon with tomatoes and capers

FDA recommend salmon at 145. Perfect at 130

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 475°F.

Step 2

Put the butter and a sprinkle of salt and pepper in a large skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper.

Step 3

Cook, undisturbed, until the salmon sizzles and the butter darkens, 2 to 3 minutes. Scatter the tomatoes and capers around the fish and transfer the pan to the oven.

Step 4

Roast without turning until the salmon browns on top and the inside is as cooked as you like (you've got to peek between the flakes with a knife to check), 3 to 8 minutes. (If you'd rather they be opaque all the way through, then leave in the oven for up to 8 minutes. Just don't overcook them or they'll be dry.)

Step 5

Serve the salmon steaks with the tomato-caper sauce spooned on top, passing the lemon wedges at the table.

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