Spicy Salmon Piccata 4 Steps
Season both sides of all salmon fillets with kosher salt and pepper, then dredge in the all-purpose flour, shaking off all excess. Heat a large skillet on medium-high to high heat and add in the sunflower oil. Gently lay the salmon fillets down into the hot skillet (presentation side down first) and cook for about 2 minutes until they are evenly browned, being sure not to move or disturb the salmon until the 2 minutes is up. Carefully flip to the remaining side and cook for another 2 minutes, transfer to a clean plate.
Discard the oil used to sear the fish from the pan, return to stove top and turn the heat down to medium. Add in the olive oil, minced garlic, caper berries and cook for 30 seconds until the garlic begins to lightly brown. Add in the pepperoncini, Dijon mustard as well as the honey, stir to combine then add in the white wine. Simmer until about less than half of the liquid remains.
Gently swirl in the chilled butter cubes one piece at a time until all has been incorporated. Return the browned salmon fillets back into the pan and simmer for another 3-4 minutes or until the salmon has cooked through and the sauce is thick enough to coat the back of a spoon.
To serve: place the cooked salmon pieces onto a platter. Add in the lemon zest, a splash of lemon juice as well as the chopped parsley to the sauce in the pan and adjust seasoning. Spoon the sauce over each salmon piece and garnish with lemon wedges.