By itself, the soft flakes of this seared salmon might only melt in your mouth. But when you add the nutty crisp of the browned butter and the citrusy aromatic drizzle of lemon, capers and herbs — well, there’s only one word to describe the combination: perfection.

For the recipe, courtesy of Abington-born celebrity kosher chef Jamie Geller, publisher of, click hereB’te-avon (bon appétit)!

Photo and recipe courtesy of Jamie Geller,