Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, patted dry
  • 1/4 cup (30g) all-purpose flour (or gluten-free blend)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons (56g) unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) (chicken broth is an alternative)
  • 1/4 cup (60ml) fresh lemon juice (about 1 large lemon)
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Pat salmon fillets dry and season with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side down (if using), and sear for 4-5 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes, or until cooked through (internal temperature reaches 145°F/63°C). Remove from skillet and set aside.
  3. Add 2 tablespoons butter to the skillet and melt over medium heat. Add garlic and sauté for 30 seconds, until fragrant.
  4. Pour in white wine (or chicken broth) and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 1-2 minutes, until slightly reduced.
  5. Stir in lemon juice, capers, and remaining 2 tablespoons butter. Cook until the butter is melted and the sauce is slightly thickened.
  6. Return the salmon fillets to the skillet and spoon the piccata sauce over them. Garnish with fresh parsley and serve immediately with lemon wedges, if desired.