Ingredients
- 1 1/2 pounds fresh salmon fillet (preferably a thick piece, skin and pin bones removed)
- 3 tablespoons butter (clarified butter or 3 tablespoons olive oil)
- 1/4 cup all-purpose flour (more if needed)
- 3/4 cup dry white wine
- 1 lemon, whole (juiced, to taste)
- 1/2 cup unsalted butter (cut in pieces and chilled)
- 1/4 cup capers, drained
- Salt & freshly ground black pepper
- Lemon wedge, for serving
How to Make
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Step 1: SLICE THE SALMON CROSSWISE into pieces about 7x2-inch thick, using a very sharp knife.
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Step 2: HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
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Step 3: While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
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Step 4: When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
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Step 5: Transfer the salmon to a plate and set aside.
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Step 6: POUR OFF AND DISCARD the excess butter from the pan.
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Step 7: Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan. Boil for 1 to 2 minutes to reduce the liquid slightly. Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
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Step 8: Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
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Step 9: Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.
We hope you enjoy this recipe!
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