Salmon Piccata

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 cup dry white wine or chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 3 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• Lemon slices for serving

Instructions

1. 1

   Pat salmon fillets dry with paper towels. Season both sides with salt and pepper, then dust lightly with flour and shake off the excess.

2. 2

   Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add salmon fillets skin side down and cook undisturbed for 4 minutes.

3. 3

   Flip gently and cook another 3 to 4 minutes until fish flakes easily. Transfer to a plate and tent loosely with foil.

4. 4

   Reduce heat to medium. Add 1 tablespoon butter to the pan, then add garlic and stir for 30 seconds until fragrant.

5. 5

   Pour in white wine and let it bubble and reduce for 2 minutes, scraping up any browned bits from the bottom of the pan.

6. 6

   Add lemon juice and capers. Stir and simmer for 2 more minutes. Taste and adjust seasoning if needed.

7. 7

   Remove pan from heat and swirl in remaining 2 tablespoons of butter until the sauce is glossy and smooth.

8. 8

   Return salmon to the pan, spoon sauce over the top, scatter fresh parsley, and serve immediately with lemon slices.