Step 1

Dry salmon by patting gently on all sides with a paper towel. Combine all-purpose flour, kosher salt, and black pepper in a shallow bowl. Season salmon filets on all sides with flour, shaking off any excess.

Step 2

Heat oil and 1 Tbsp butter in a large skillet over medium-high heat. When hot, add salmon, flesh side down, and cook for 3 minutes undisturbed. Carefully turn salmon over so it is now skin side down, then cook an additional 2-3 minutes for medium-rare. Transfer salmon to a plate while you make the sauce.

Step 3

Add smashed garlic cloves to the pan, then cook until fragrant and browned, about 30 seconds. Add white wine and capers, bring to a boil, and cook for about 1-2 minutes to reduce.

Step 4

Pour in stock (or water), turn heat down to medium, then add butter. Swirl until butter has completely melted. Remove pan from the heat, add lemon juice and parsley, then stir one final time. Taste and adjust seasoning as necessary.

Step 5

Return cooked salmon filets to piccata sauce, garnish with additional parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra sauce spooned on top.