¼ cup all-purpose flour
1¼ tsp kosher salt, divided, plus more to taste
½ tsp black pepper, plus more to taste
6 oz salmon fillets, (2 pieces) skins removed
2 tbsp unsalted butter
½ tsp lemon zest, (about ½ lemon) grated
3 tbsp lemon juice, (about 1 small lemon) freshly squeezed
1 tbsp fresh parsley, finely chopped
1 tbsp capers, drained
Place a rack in the center of the oven and preheat to 425 degrees F.
In a large, shallow plate, combine the flour, 1 teaspoon salt, and pepper. Pat the salmon fillets dry with paper towels and sprinkle the remaining salt over the top.
Melt the butter in a large 12-inch oven-safe cast-iron skillet over medium heat. Continue to heat, swirling the pan periodically, until it begins to brown.
Reduce the heat to medium-low. Dredge both sides of the salmon fillets in the flour mixture. Shake off the excess then gently place them in the hot butter, top-side down.
Cook without disturbing them for 3 minutes, until the top is golden brown. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon.
Add the lemon zest and lemon juice to the pan. Place the skillet immediately into the oven and let cook for 6 minutes. Remove from the oven and cover with foil. Let rest for 4 to 5 minutes.
Place each piece of salmon on a plate and spoon the pan sauce liberally over the top. Sprinkle with fresh parsley and capers. Season with additional salt and pepper to taste.
Enjoy immediately.
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