Salmon Piccata

1. Prep the Salmon

Begin by cutting your salmon fillet crosswise into four equal portions. Pat them dry with paper towels to ensure a good sear. Sprinkle both sides of the salmon with 0.5 teaspoon of table salt and 0.5 teaspoon of black pepper.

2. Cook the Salmon

Heat the extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat until it's just starting to smoke. Carefully place the salmon fillets flesh side down in the skillet. Cover the skillet and cook the salmon for about 5 minutes if you prefer it medium-rare, or 7 minutes for medium. The goal is to achieve a crispy, golden-brown crust. Once done, remove the skillet from the heat and transfer the salmon to a platter or individual plates.

3. Prepare the Sauce

Return the skillet to medium heat and add the sliced garlic. Cook the garlic until it's fragrant, which should take about 30 seconds. Stir in the all-purpose flour and cook for an additional 15 seconds to get rid of the raw flour taste.

4. Deglaze the Pan

Pour in the dry white wine, water, capers, lemon zest, and lemon juice, stirring to combine. Add the remaining 0.5 teaspoon of table salt and 0.5 teaspoon of black pepper. Bring this mixture to a boil and let it cook for about 30 seconds. This step helps to deglaze the pan, lifting all the flavorful bits stuck to the bottom.

5. Finish the Sauce

Remove the skillet from the heat. Gradually whisk in the unsalted butter, one piece at a time, until it melts and combines with the sauce, creating a silky texture. Stir in the chopped fresh dill to add a fresh, aromatic finish. Finally, spoon the sauce generously over the cooked salmon fillets.