7-Minute Salmon Piccata

Prepare your ingredients: Gather and measure all ingredients for a smooth cooking process. (5 minutes)

Season the salmon: Pat the salmon fillets dry with paper towels. Season generously with sea salt, black pepper, and red pepper flakes (if using). Lightly dust one side of each fillet with flour, patting gently to adhere. (3 minutes)

Sear the salmon: Heat clarified butter in a non-stick skillet over medium-high heat until shimmering. Place the salmon fillets, floured-side down, into the hot skillet. Sear for 2 1/2 minutes, or until golden brown and easily releases from the pan. Flip the fillets and sear the other side for 2 minutes, or until cooked to your liking. Remove the salmon to a plate and tent with foil to keep warm. (5 minutes)

Create the Piccata Sauce: Add the drained capers to the skillet and gently crush them with the back of a fork to release their briny flavor. Pour in the white wine and fresh lemon juice, and add the lemon zest. Swirl the pan to combine the flavors. Let the sauce reduce by half, about 1 minute, allowing the alcohol to evaporate and the flavors to concentrate. (3 minutes)

Emulsify the sauce: Reduce the heat to low. Add the cold butter cubes to the skillet and swirl the pan (or stir gently with a spoon) until the butter is fully melted and the sauce emulsifies into a glossy, creamy consistency. (2 minutes)

Finish the dish: Return the salmon fillets (and any accumulated juices) to the skillet. Spoon the piccata sauce generously over the salmon, ensuring it's coated evenly. Add water if the sauce is too thick, adjusting to your desired consistency. Continue spooning the sauce over the salmon until the fish is heated through and flakes easily with a fork (an instant-read thermometer should read 145°F or 63°C). (3 minutes)

Garnish and serve: Sprinkle the chopped fresh parsley over the salmon. Remove from the heat and transfer the salmon fillets to a serving plate. Spoon the remaining pan sauce over the salmon and serve immediately. (2 minutes)