• We need to measure out the white wine, dice the onion and parsley, and measure the broth.
• Next up, season that salmon! Today we are using my AP and Lemon Bae seasoning but feel free to use whatever blend you enjoy on salmon.
• Next, add a couple tablespoons of avocado or vegetable oil to your skillet and then sear the salmon presentation side down first.
• After about 90 seconds, give it a flip.
• If your salmon doesn’t look like this, you flipped it too early.
• Just keep an eye on it - 90 seconds or so should do the trick if your skillet is hot enough.
• We are going to baste our perfectly seared salmon filets in butter, before finishing them in the oven at 400 degrees. My preferred internal temp for salmon is about 125-135.

Create the Piccata Sauce

• In the same skillet, add a bit more butter if needed and sauté the diced shallot and minced garlic until they’re fragrant and translucent, about 2 minutes. Be careful not to burn the garlic!
• Next, deglaze the pan with the dry white wine, scraping up any browned bits from the bottom.
• Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
• Then, stir in the chicken or seafood broth and let it cook for another 2-3 minutes.
• Add the capers to the sauce and cook for an additional 1-2 minutes. This is where the sauce develops its signature tangy flavor.

Finish the Dish

• Reduce the heat to low and return the salmon fillets to the skillet.
• Spoon some of the sauce over the top and let the salmon simmer gently in the sauce for another 2 minutes, so it can absorb all those delicious flavors.
• Finish the sauce with a couple tablespoons of butter, stirring until it’s fully incorporated and the sauce is glossy.

Serve and Garnish

• Carefully plate the salmon fillets and spoon the piccata sauce over the top. Sprinkle freshly diced parsley for a burst of color and fresh flavor.
• If you’re using lemon slices, place them around the salmon for an extra touch of elegance and a hint of citrus.