Ingredients:

  • 4 center cut salmon fillets (170g each)
  • 2 tbsp all purpose flour (30g)
  • 1 tsp smoked paprika (5g)
  • 1 tsp sea salt & 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil (30ml)
  • 3 cloves garlic, minced (15g)
  • 0.5 cup low sodium chicken broth (120ml)
  • 0.25 cup fresh lemon juice (60ml)
  • 0.5 cup half and half (120ml)
  • 3 tbsp non pareil capers (45g)
  • 1 tbsp cold unsalted butter (14g)
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets dry on all sides using paper towels. This step is vital; even a little moisture will cause the fish to steam rather than sear. In a shallow bowl, whisk together the flour, smoked paprika, salt, and black pepper until the color is a uniform pale orange.
  2. Dredge each salmon fillet in the flour mixture, pressing gently so it sticks, then shake off any excess. You want a whisper thin coating, not a heavy batter. Heat the avocado oil in your skillet over medium high heat.
  3. Place the salmon in the pan (skin side down if they have skin). Sear for 4 minutes until the edges are golden and the fish releases easily from the pan. Flip carefully and sear for another 3 minutes. Remove the salmon to a plate and keep it warm.
  4. In the same pan, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any flavorful brown bits (the fond) from the bottom of the pan.
  5. Whisk in the half and half and the capers. Let the sauce simmer for 2 to 3 minutes until it thickens slightly and begins to look glossy. This is where the creamy lemon caper salmon really starts to come together.
  6. Remove the pan from the heat. Whisk in the cold butter and the chopped parsley. The butter will melt slowly, creating a silky sheen. Place the salmon fillets back into the sauce for 1 minute to warm through, spooning the sauce over the top.