Ingredients25 m servings 283
- Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
- Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
- Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
- Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.
Per Serving: 283 calories; 17.8 9 19.4 54 325 Full nutrition
ReviewsRead all reviews 22
Absolutely wonderful way to make salmon. I used 1 T EVOO & 2 T butter to sauté the floured fish in. I also put my floured fish in freezer for 15 min to keep the flour on better while sautéing....
Excellent! As the recipe mentions as an option, I substituted chicken for salmon. I followed the recipe exactly but cooked the chicken longer, turning frequently until cooked through. Incred...
I love this recipe. Now I understand why the picata is such a specialty. Based on the number of peices of white bass fillet I prepared. I used more butter, flour, white wine when more is neede...
I added a little more olive oil prior to cooking the garlic and then after the garlic was done I added a little of the leftover flour from dredging the salmon to make a roux. Then proceeded wit...
I made it following the recipe exactly. It was the best salmon we’ve ever eaten! It was for a celebration of our adult daughter’s birthday and it was loved by all diners!
Delicious,moist,. My friend asked me for the recipe. Made Recipe as stated.