Quick 7-Minute Salmon Piccata

Gather all necessary ingredients and supplies.

Dust the salmon fillets generously with salt, pepper, and a pinch of heat from cayenne. Evenly coat one side of each fillet with flour, gently pressing it onto the fish to ensure an even layer.

Melt clarified butter in a well-seasoned nonstick skillet over medium-high heat. Place the salmon fillets, floured side down, in the skillet and let them sear for 2 ½ minutes. Flip the fillets over and sear the other side for an additional 2 minutes. Transfer the salmon to a plate and cover it with foil to retain moisture.

Add capers to the skillet and use the back of a fork to gently crush them. Pour in wine, lemon juice, and add a sprinkle of lemon zest for extra flavor. Stir the pan to combine the ingredients and let it simmer until reduced by half, approximately 1 minute.

Reduce the heat to a low simmer and add butter to the pan. Use a spoon or spatula to gently stir until the butter is almost fully melted. Return the salmon fillets and any accumulated juices from the plate to the skillet. Allow the butter to fully melt while spooning the sauce over the salmon.

If the sauce becomes too thick, add a small amount of water to thin it out. Continue to spoon the sauce over the salmon and cook until it reaches a safe internal temperature of 145 degrees F (63 degrees C). Use an instant-read thermometer to check the temperature. Once cooked, sprinkle some fresh parsley over the top.

Remove the skillet from heat and transfer the salmon to a serving plate. Spoon any remaining pan sauce over the top of the salmon, creating a delicious and flavorful presentation.