Baked Salmon Piccata

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Check out all of Linda's great Salmon Recipes

4 salmon steaks, 1-inch thick
All-purpose flour for dredging
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons finely chopped onion
1 clove garlic, minced
1 heaping tablespoon drained capers
1/8 teaspoon dried Italian seasonings, crushed
1/2 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons beef broth

Preheat oven to 400 degrees. Wash salmon, pat dry, and roll in flour.

In a large ovenproof frying pan or sauté pan, heat 1/4 cup butter until it melts. Briefly saute the salmon, browning both sides.

Bake, covered, 10 to 15 minutes until a meat thermometer registers an internal temperature registers 140 degrees F. or until salmon is slightly opaque in thickest part (cut to test). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Remove from oven. Reserve liquid in the pan and transfer salmon onto a warm serving platter.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Using the same pan over medium heat, stir together onion, garlic, capers, and Italian seasonings into the reserved liquid; simmer for 5 minutes. Add white wine, lemon juice, and beef broth; stir until well blended. turn off heat, whisk in the remaining 3 tablespoons butter until blended. Remove from heat, pour sauce over salmon, and serve immediately.

Makes 4 servings.