Buttered Salmon with Red Onion, Capers and Dill November 17, 2025

A rich, comforting salmon dish roasted in brown butter with red onion, capers, dill and lemon. Tender, flaky, and full of bright, briny flavour — simple to make and seriously delicious. Check out the recipe here. 

Ingredients:

• 1 lemon
• 900g skin-on salmon fillet 
• Kosher salt and freshly ground black pepper
• 6 tablespoons (90 ml) unsalted butter
• ¼ cup (60 ml) olive oil, plus extra for drizzling
• ½ small red onion, sliced into very thin rings, divided
• 2-3 tablespoons (30 ml) brined capers, drained
• 1 cup (250 ml) fresh dill
• 2 tablespoons (30 ml) toasted sesame seeds (optional)

 

Method:

1. Preheat the oven to 165° C. Thinly slice half the lemon and remove any seeds; save the other half for juicing.
2. Place the salmon skin side down on a baking sheet or in a large baking dish and season with salt and pepper.
3. Heat the butter in a medium skillet over medium-high heat. Cook, swirling occasionally, until the butter has started to brown, 2-3 minutes. Add the olive oil, sliced lemon and half the onion. Season with salt and pepper and cook, tossing occasionally, until the lemon and onion have started to brown and frizzle, 2-3 minutes (you’re looking for a kind of crisped rather than softened and caramelized). Add the capers and let them pop and fry a minute or two.
4. Pour the brown butter-lemon mixture over the salmon. Place it in the oven and roast until just cooked through but still medium rare inside, 12-15 minutes; the flesh will more translucent, less opaque. Remove from the oven and transfer to a serving dish.
5. Meanwhile, toss together the dill and sesame seeds, if using, in a medium bowl. Give a squeeze from the halved lemon and season with salt and pepper. Scatter on top of the salmon, along with the remaining sliced onion.

 

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