Juicy, flaky salmon is lightly dusted in flour and seared with butter. The sauce is made with white wine, capers, garlic, and lemon.
Before cooking, let salmon rest on the cutting board first for about 30 minutes to warm up.
Pat salmon dry with a paper towel and season fillets with salt and pepper on all sides.
Spread flour in a wide, shallow bowl and dip salmon in flour on all sides. Gently tap (not rub) on salmon fillet to remove the excess flour.
Preheat a cast iron skillet (or another cooking pan) over medium heat before adding salmon. Add butter and once butter is melted, add salmon fillets.
Sear salmon for about 4-5 minutes of each side, depending on thickness of the fish. Take salmon out of the pan and set aside.
Add butter to the same pan and let it melt. Once butter is melted, add garlic and saute until fragrant.
Pour in wine and let it simmer. Scrape the bottom of the pan with a wooden spatula and stir.
Pour in stock and lemon juice and add salt, pepper, and capers. Bring the mixture to simmer and add lemon slices.
Add salmon back to the pan, sprinkle minced parsley over the top, and let it simmer with the sauce for just a couple of minutes.
Serve salmon right away.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.