Step 1

Add flour to a shallow bowl.

Step 2

Season salmon fillets with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside.

Step 3

In a large skillet over medium heat, heat 2 tablespoons Danish Creamery butter. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon a foil tented plate to keep warm.

Step 4

Return the same pan to the heat and melt 2 tablespoons butter . Stir in the garlic garlic. Saute until fragrant, 1 to 2 minutes, then stir in the 2 tablespoons flour. Slowly stir while it cooks 1 to 2 minutes more, until golden and bubbly.

Step 5

Slowly whisk in wine and scrape any bits from the bottom of the pan.

Step 6

Pour in the chicken stock and allow to simmer for 4 to 5 minutes. Stir in lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be.

Step 7

Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.