This Salmon Piccata features perfectly sautéed salmon along with a tangy lemon and caper sauce. It just might be the perfect dinner!
Pat salmon dry with a paper towel. Season with salt and pepper on both sides.
Add olive oil to a large skillet. Heat over medium high heat. Add in salmon and cook for 3 minutes on each side. Remove from the pan and set aside on a plate.
Add in chicken stock and wine to the pan. Deglaze it by scraping up the brown bites off. Stir in capers and lemon juice. Bring mixture to a simmer and cook for 4-5 minutes. Turn the heat to low and add in the butter making sure to whisk constantly.
Add salmon back to the pan and spoon sauce on top.
Serve immediately with fresh parsley on top and enjoy!