Cooking Instructions:

Begin by seasoning the salmon fillets with salt and pepper on both sides. Dredge each fillet in all-purpose flour, ensuring they are coated evenly. Shake off any excess flour.

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the salmon fillets to the pan. Sear the salmon for about 3-4 minutes on each side, or until golden brown and cooked through.

Once done, remove the salmon from the pan and set aside.

In the same skillet, add the unsalted butter and allow it to melt. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.

Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet. This will add extra flavor to your sauce. Allow the broth to simmer for a minute or two.

Lower the heat and stir in the heavy cream, lemon juice, and capers. Let the sauce simmer gently for another 2-3 minutes, allowing it to thicken slightly.

Return the seared salmon fillets to the pan, spooning some of the sauce over each piece. Allow the salmon to simmer in the sauce for an additional 1-2 minutes to absorb the flavors.

Serve the creamy salmon piccata over pasta, rice, or with your choice of vegetables. Garnish each plate with chopped parsley and lemon slices for a fresh touch.