Velvety Creamy Salmon Piccata Quick Lemon Caper Fish

Instructions:

1. Pat salmon fillets thoroughly dry with paper towels. In a shallow dish, whisk together the flour, salt, and pepper. Lightly dredge each fillet in the flour mixture, shaking off any excess.
2. Heat the 2 tbsp olive oil and 2 tbsp butter in the skillet over medium-high heat until the butter foams and subsides. Carefully place salmon fillets in the hot pan. Sear for 3–4 minutes until a deep golden crust forms. Flip gently and cook for another 2–3 minutes until cooked through. Remove salmon to a warm plate and set aside.
3. Reduce the heat to medium. Add the minced garlic to the same pan juices and cook for about 30 seconds until fragrant.
4. Pour in the white wine (or stock substitute) and scrape up any browned bits (the fond) stuck to the bottom of the pan. Let this bubble and reduce by half (about 1 minute).
5. Add the chicken/fish stock and lemon juice. Bring to a simmer and allow it to reduce slightly for 2–3 minutes until the sauce starts to coat the back of a spoon lightly.
6. Stir in the heavy cream and capers. Let the sauce simmer gently for 1 minute to heat through. Remove the pan from the heat and whisk in the 2 tablespoons of cold, cubed butter, one cube at a time, until the sauce is emulsified and velvety smooth.
7. Return the salmon fillets briefly to the sauce just to warm through, or spoon the sauce generously over the fillets on the serving plates. Garnish heavily with fresh chopped parsley and serve immediately.