Creamy Salmon Piccata

Ingredients

• 1 pound fresh salmon, cut into 4 pieces
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Flour, for dredging
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth or dry white wine
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1-2 tablespoons brined capers, drained
• 1 cup heavy/whipping cream
• Fresh chopped parsley (optional, for serving)

Instructions

• Cut the salmon into 4 pieces. Sprinkle with garlic powder and season generously with salt and pepper. Dredge each piece in flour on all sides.
• In a skillet over medium-high heat, add the butter and olive oil. When hot, add the fish. Cook for 3-4 minutes per side or until browned. Avoid overcooking; the fish should not be fully cooked at this stage. Remove salmon to a plate and set aside.
• Add the chicken broth, lemon juice/zest, and capers to the skillet. Cook for about 2 minutes, or until the liquid reduces by half.
• Pour in the cream. Let it bubble for 2-3 minutes.
• Return the salmon to the pan. Cook for another 3-5 minutes, or until it's cooked through, flakes easily with a fork, and the sauce has thickened. Adjust seasoning with salt and pepper as needed.
• Serve immediately, optionally garnished with fresh parsley.