Ingredients
- 4 salmon fillets, skinless and boneless
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1/4 cup capers, rinsed and drained
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
If you’re out of capers, olives can be a delightful substitute, bringing a similar briny flavor. Also, if you’re aiming for a lighter version, half-and-half can replace heavy cream, though the sauce will be less rich.
Instructions
- Season the salmon fillets with salt and pepper. Dredge them in flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- In the same skillet, reduce the heat to medium, add the butter and let it melt. Stir in the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. This step always reminds me of the way my abuela would coax every bit of flavor out of her pans.
- Add the heavy cream, lemon juice, and capers. Stir to combine and let the sauce simmer for about 3-4 minutes, until slightly thickened.
- Return the salmon fillets to the skillet, spooning the sauce over them. Allow them to heat through for an additional 2 minutes.
- Garnish with fresh parsley before serving. As I sprinkle the parsley, I always think of the fresh herbs my grandmother would pluck from her garden, adding that final touch of love to her dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International