Here's What You'll Need
salmon filets, all-purpose flour, salt, black pepper, olive oil, white wine, chicken stock, garlic, capers, butter, lemon, parsley
Dry salmon on all sides with a paper towel. Combine flour, salt, and black pepper in a bowl. Season salmon on all sides with flour, shaking off any excess.
Heat oil and butter in a skillet. When hot, add salmon flesh side down, and cook for 3 minutes. Turn salmon over, then cook an additional 2-3 minutes Transfer to a plate.
Add garlic to the pan, cook until fragrant, about 30 seconds. Add white wine and capers, bring to a boil, and cook for 1-2 minutes.
Pour in stock, turn heat down to medium, add butter. Swirl until butter has melted. Remove pan from heat, add lemon juice and parsley, stir one final time. Taste and adjust seasoning.
Return cooked salmon to piccata sauce, garnish with parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra sauce spooned on top.