Ingredients:

  • 4 (6-ounce) salmon fillets
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour, for dusting
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 2 tablespoons capers, rinsed and drained
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • 1 clove garlic, minced

Instructions:

  1. Season salmon fillets with salt and pepper. Dust each fillet lightly with flour, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add salmon fillets, skin-side down, and cook for 4-5 minutes until golden brown.
  3. Flip and cook for another 3-4 minutes until the salmon is cooked through. Remove salmon from skillet and set aside.
  4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in lemon juice and broth, scraping the bottom of the pan.
  5. Add capers and bring the sauce to a simmer; cook for 2-3 minutes until slightly reduced. Stir in chopped parsley.
  6. Return salmon to the skillet, spooning the sauce over the fillets to coat. Cook together for an additional minute.
  7. Serve hot, garnished with additional parsley if desired.