1/4 c. lemon juice (from about 2 lemons), plus lemon slices for garnish
2 tbsp. rinsed and drained capers
2 tbsp. Chopped parsley
2 tsp. unsalted butter
Directions
Season salmon with salt and pepper; dredge in flour in a shallow bowl, shaking off excess.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Cook fillets, turning once, until golden, about 2 minutes. Reduce heat to medium, and add garlic; continue to cook, 1 minute. Add wine, lemon juice, capers and parsley; simmer over medium-low heat until fish is just cooked through, 5 to 6 minutes. Remove pan from heat. Add butter; stir until melted, about 30 seconds.
Garnish with lemon slices; top with sauce before serving.