Ingredients
Scale
- 2 salmon filets, about 6 ounces each
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter divided
- 1 large shallot minced
- 4 cloves garlic minced
- â…“ cup capers
- 2/3 cup chicken broth
- 1/3 cup fresh lemon juice, about 2 lemons
- chopped fresh parsley for garnish
- lemon slices for garnish
Instructions
- Pat the salmon dry with a paper towel.
- Combine the flour, salt, and pepper in a shallow bowl or dish and dredge the salmon filets, shaking off excess flour.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat and cook the salmon until browned on both sides.
- Transfer the salmon to a clean dish and set aside.
- Add the remaining tablespoon of butter to the skillet and reduce heat to medium. Add shallots, garlic, and capers, and cook for 1 minute.
- Pour in lemon juice and chicken broth, stirring to combine. Bring to a simmer and cook the sauce for about 5 minutes until reduced.
- Gently return the salmon to the skillet and spoon the sauce over the filets, cooking for another minute until warmed through.
- Remove from heat and garnish with parsley and lemon slices before serving.
Last Step:
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Serve with a side of pasta or steamed vegetables for a complete meal.
Adjust lemon juice according to taste for desired tanginess.
Ensure not to overcook the salmon to maintain its delicate flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 405
- Sugar: <1g
- Sodium: 830mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 80mg