A delightful salmon dish with a tangy lemon butter sauce and capers, perfect for a sophisticated dinner.
Slice the salmon fillets into even portions for uniform cooking.
Use a sharp knife to ensure clean cuts and avoid tearing the salmon.
Heat the olive oil in a skillet over medium heat until shimmering.
Ensure the oil is hot enough to sear the salmon but not smoking.
Coat the salmon pieces in flour, shaking off any excess.
Lightly dust the salmon to avoid clumps of flour.
Cook the salmon in the skillet for about 3 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the salmon from the skillet and set aside on a plate.
Keep the salmon warm by covering it loosely with foil.
Deglaze the skillet with white wine and lemon juice, scraping up any browned bits.
This step adds depth of flavor to the sauce.
Reduce the heat and whisk in the butter and capers until the sauce is smooth.
Whisk continuously to emulsify the butter into the sauce.
Return the salmon to the skillet and spoon the sauce over it to coat.
Let the salmon warm in the sauce for enhanced flavor.
Serve the salmon on plates, garnished with lemon wedges.
Serve immediately for the best taste and texture.
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