Step 1

Preheat the oven to the lowest temperature. Remove the skin from salmon, then pat the salmon pieces dry with a paper towel, season with salt and pepper and dredge in flour.

Step 2

Heat the olive oil in a large pan, brown the salmon pieces in the hot oil until golden for 5 minutes on each side. A couple of minutes into the cooking add the butter to the pan. This will add more flavour and colour to the salmon. You might want to do the frying in batches to avoid overcrowding.

Step 3

Then remove the salmon from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the sauce.

Step 4

To the same pan add the chopped shallot and sauté over low heat for 2 minutes, add the minced garlic and let it cook over low heat for 30 seconds, then add the white wine and let it bubble for a 2-3 minutes. Add the lemon juice, lemon slices, capers and parsley, turn up the heat and bring to a boil, as soon as it boils, lower the heat and simmer the sauce until it’s reduced in volume for a few minutes. Add salt and pepper to taste. Return the salmon back to the pan and spoon the sauce all over.