Salmon Meuniere

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  Flour, All-Purpose, White(60g)
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  1 1/4 teaspoons kosher salt (divided)
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  ½ teaspoon ground black pepper
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  Salmon
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  Unsalted Butter(30g)
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  Lemon(3g)
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  Lemon Juice, Fresh(45g)
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  Parsley, Fresh(15g)
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  Capers, Canned, Drained(15g)

Instructions

1. 1Pat the salmon fillets dry with paper towels and sprinkle with salt. Combine the flour with salt and 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 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 coat the salmon. Cook 1 minute until the sauce is warmed through.
6. 6Divide the salmon evenly into 2 serving plates while hot. Spoon the pan sauce with capers over each fillet.
7. 7Garnish each plate with fresh parsley, lemon wedges, and additional salt and pepper to taste. Serve immediately.