Ingredients
- 2 salmon fillets (6 ounces each) skin removed
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper
- 2 1/2 tablespoons unsalted butter
- 1 small shallot minced
- 1/2 teaspoon lemon zest from 1/2 lemon
- 3 1/2 tablespoons lemon juice from 1 small lemon
- 1 tablespoon capers drained
- Fresh parsley chopped, for garnish
Instructions
- Pat the salmon fillets dry with paper towels. In a shallow dish, mix together the flour, 1/2 teaspoon salt, and black pepper to dredge the fish.
- Heat the butter and shallots in a large skillet over medium heat until the butter begins to foam, lightly browns, and the shallots soften.
- Dredge the salmon fillets in the flour mixture and carefully place them into the skillet, cooking for about 3 minutes until golden. Flip the fillets and cook for another 2 minutes.
- Reduce the heat to medium-low and add the lemon zest, lemon juice, and capers to the pan. Spoon the browned butter sauce over the salmon fillets. Garnish with fresh parsley and serve immediately.
