Ingredients

• Four 5- to 6-oz. skinless wild salmon fillets
• 1 1/2 tsp. kosher salt
• 2 Tbsp. olive oil, plus more if needed
• 1 shallot, chopped
• 1/3 cup chicken broth or clam juice
• 3 Tbsp. freshly squeezed lemon juice, about 1 large lemon
• 2 Tbsp. capers, drained
• 1 tsp. lemon zest, about 1 large lemon
• 2 Tbsp. unsalted butter
• 1 Tbsp. Dijon mustard
• 2 Tbsp. chopped Italian parsley

Directions

1. Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
2. Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets.
3. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
4. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute.
5. Add the vegetable/chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined.
6. Stir in the parsley and spoon the sauce over the salmon.

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