INSTRUCTIONS
1
Season both sides of the salmon fillet with salt and pepper and heat a sauté pan over medium-high heat until hot. Add the olive oil and place the salmon skin-side down, adding 1 tablespoon of butter to help it brown. Cook for 3 minutes, flip, turn the heat down to medium, and cook 3 more minutes.
2
Remove the salmon and set aside. Drain all but 2 tablespoons of the remaining liquid in the pan.
3
Stir in the shallots and garlic and cook for 30 to 45 seconds before deglazing with the white wine; add the capers. Cook until liquid reduces and 1 to 2 tablespoons remain.
4
Add 1 tablespoon of parsley and remove pan from heat. Stir in the remaining butter by moving the pan in a circular motion to swirl and emulsify. Adjust the seasoning with lemon juice, salt, and pepper.
5
Place the salmon back in the pan with the sauce, garnish with remaining parsley, and serve.
