Enjoy this 25-minute restaurant-worthy pan-seared salmon piccata in a white wine lemon butter caper sauce with fresh garlic and parsley.
- 4 salmon fillets (5–8 oz. each)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 4 medium garlic cloves, minced
- 2 tablespoons capers, drained
- 1/4 cup dry white wine (optional)
- 1 cup chicken broth
- 3 tablespoons lemon juice
- Fresh chopped parsley to garnish
- Lemon slices to serve
- Season both sides of the salmon fillets with salt and pepper to taste.
- Lightly coat both sides of the salmon with flour. Shake off any excess flour.
- Over medium heat, melt 1 tablespoon butter and add the olive oil to a skillet.
- Sear the salmon on both sides until browned, about 3-4 minutes per side. Dish and set aside.
- Melt the remaining 1 tablespoon butter and toss in minced garlic and capers. Saute until fragrant, about 30 seconds.
- Pour in the wine and scrape off any browned bits from the pan. Simmer until half the wine has evaporated.
- Add in chicken broth and lemon juice and simmer until sauce thickens, about 5 minutes.
- Return salmon fillets to skillet and spoon sauce over them.
- Dish and serve hot with fresh parsley and lemon slices.