Ingredients:

  • 4 Salmon Fillets (approx. 6 oz / 170g each), skin on or off
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup All-Purpose Flour (for dredging)
  • 2 Tbsp Olive Oil (for searing)
  • 3 Tbsp Unsalted Butter, divided (for searing, sautéing, and finishing)
  • 2 Shallots, finely minced
  • 2 cloves Garlic, minced
  • ½ cup Dry White Wine (such as Pinot Grigio)
  • ½ cup Low-Sodium Chicken or Vegetable Stock
  • ¼ cup Freshly Squeezed Lemon Juice
  • 3 Tbsp Capers, drained and lightly rinsed
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Prep the Fish: Pat the salmon fillets completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. Dredge: Place the flour in a shallow dish. Lightly dredge the non-skin side of the salmon fillets, shaking off excess flour.
  3. Heat the Pan: Heat the olive oil and 1 Tbsp of butter in a large skillet over medium-high heat until the butter foams slightly and the oil is shimmering.
  4. Sear the Salmon: Place the salmon fillets, skin-side down (if using skin-on), in the hot pan. Cook without moving for 4–5 minutes until the skin is crispy and the flesh is cooked about halfway up the side.
  5. Finish Cooking: Flip the fillets carefully and cook for another 2–3 minutes until the salmon is cooked through (internal temperature of 145°F / 63°C).
  6. Rest: Remove the salmon to a warmed plate and cover loosely with foil. Pour off all but 1 Tbsp of fat from the skillet.
  7. Sauté Aromatics: Reduce the heat to medium. Add 1 Tbsp of the remaining butter and sauté the minced shallots for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  8. Deglaze: Pour in the white wine. Bring to a rapid simmer, scraping up any browned bits (fond) from the bottom of the pan. Reduce the wine by half (about 2 minutes).
  9. Simmer and Reduce: Add the chicken stock and lemon juice. Bring to a gentle boil and reduce the liquid slightly until it just coats the back of a spoon (about 3 minutes).
  10. Add Capers and Finish: Stir in the capers. Remove the pan from the heat immediately.
  11. Emulsify: Whisk in the final 1 Tbsp of cold butter, piece by piece, to create a glossy, rich sauce. Do not allow the sauce to boil after the final butter is added.
  12. Season and Serve: Taste the sauce and adjust salt and pepper if necessary. Stir in the fresh parsley. Spoon the sauce generously over the resting salmon fillets immediately.