Pan-seared salmon finished in a bright lemon caper butter sauce that’s quick, cozy, and perfect for weeknights.

Scale

4 salmon fillets (about 6 oz each)

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 cup all-purpose flour

2 tbsp olive oil

3 tbsp unsalted butter, divided

1/3 cup chicken broth

1/4 cup fresh lemon juice

2 tbsp capers, drained

2 tbsp chopped fresh parsley

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1. Pat the salmon fillets dry and season both sides with salt and black pepper.

2. Lightly dredge the salmon in flour, shaking off any excess.

3. Heat olive oil and 1 tbsp butter in a large skillet over medium heat.

4. Add the salmon and cook for 3-4 minutes per side, until golden and just cooked through. Remove salmon and set aside.

5. In the same skillet, add chicken broth, lemon juice, and capers. Simmer for 2-3 minutes, scraping up any browned bits.

6. Stir in the remaining 2 tbsp butter until the sauce is glossy. Return salmon to the pan and spoon sauce over the top.

Add a little lemon zest before serving for extra brightness.