Instructions

• Line a baking sheet with parchment. In a baking pan or pie tin, combine the flour and Lemon Lime Salmon Rub. Rinse and dry the fish. Season the fish on both sides with salt. Working with one piece of fish at a time, dredge fillets in the flour mixture, shaking off excess. Transfer to parchment-lined baking sheet.
• Heat a large nonstick skillet over medium-high heat. Drizzle in Lemon Extra Virgin Olive Oil to coat the bottom. Working in batches if necessary, add fish and cook until well browned on on first side, 3 to 4 minutes – it’s likely that the fish may be almost cooked through at this point. Carefully flip each fillet and continue cooking until just cooked through and flesh is opaque throughout, 30 seconds to 1 minute. Transfer fish, browned side up, to a serving platter and hold.
• Wipe out skillet, return to medium-high heat, add wine and bring to a boil. Cook wine is reduced by about half, about 2 minutes. Add capers, the 4 Tbl plain unsalted butter and whisk to combine. Then add the butter-flour mixture and cook, whisking constantly, until butter has melted.
• Lower heat to medium and continue to simmer while whisking until a creamy sauce has formed. When ready, it should coat the back of a spoon and a finger dragged through it should leave a trail. If the sauce over-reduces and breaks at any point, whisk in cold water 1 Tbl at a time to bring it back together. Whisk in lemon juice, parsley and/or chives. Taste and adjust with salt, then pour sauce over fish fillets and serve.