Salmon Meuniere

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  0.3 cup Flour, All-Purpose, White
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  1.3 tsp 1 1/4 teaspoons kosher salt (divided)
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  0.5 tsp ½ teaspoon ground black pepper
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  12 oz Salmon
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  2 tbsp Unsalted Butter
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  0.5 tsp Lemon
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  3 tbsp Lemon Juice, Fresh
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  1 tbsp Parsley, Fresh
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  1 tbsp Capers, Canned, Drained

Instructions

1. 1Pat the salmon fillets dry with paper towels and season both sides with ¾ teaspoon of the kosher salt. Combine the flour with the remaining ½ teaspoon salt and the black pepper on a shallow plate.
2. 2Melt the butter in a large skillet over medium heat, swirling occasionally, for 2–3 minutes until it turns golden brown and nutty-smelling.
3. 3Reduce heat to medium-low. Dredge both sides of the salmon in the flour mixture, shake off excess, and gently place skin-side down in the hot butter. Cook 3–4 minutes over medium-low heat until the flesh side is golden brown and opaque halfway up the fillet.
4. 4Flip the salmon using a flexible spatula and cook 2–3 minutes more over medium-low heat until the skin is crispy and the flesh is opaque throughout with an internal temperature of 145°F.
5. 5Add the lemon juice and capers to the pan, swirling gently to combine. Cook 1 minute until the sauce is warmed through.
6. 6Transfer the salmon fillets to serving plates while hot and spoon the pan sauce with capers evenly over each fillet.
7. 7Garnish each plate with fresh parsley and lemon wedges, then serve immediately.