This Salmon Piccata features perfectly sautéed salmon along with a tangy lemon and caper sauce. It might just be the perfect dinner! Pair it with rice or mashed potatoes and some steamed veggies for a wonderful, gourmet meal.
Pat salmon dry with a paper towel. Season with salt and pepper on both sides.
Add 1 tbsp 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.
To the same pan add in the remaining tablespoon of olive oil. Add in garlic and cook for 1-2 minutes stirring often. Next add in the chicken stock and wine. Deglaze the pan by scraping up the brown bites off the bottom of the pan.Stir in capers and lemon juice. Bring mixture to a rolling simmer and cook for 4-5 minutes or until the mixture is reduced. Turn the heat to low and add in the butter making sure to whisk constantly. As soon as the butter is melted remove the sauce from the heat. Overcooking or not whisking fast can cause the sauce to break.
Add salmon back to the pan and spoon sauce on top. Serve immediately with fresh parsley on top and enjoy!