Preheat the oven to 375 F
Sprinkle both sides of the salmon with salt and pepper, place on a baking dish and cook until the salmon flakes easily with a fork, about 12-14 minutes. While the salmon is cooking, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk together the broth, lemon juice and flour until well blended and add to the saucepan. Bring the mixture to a simmer, stirring constantly. Continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Stir in the capers and parsley. Place the cooked salmon on a plate and drizzle with the sauce. Serve with rice and broccoli on the side.
1 lb. salmon filet salt pepper dill weed paprika grated Parmesan cheese Remove skin from salmon filet. With a sharp knife, remove grey colored fat from skin side of filet. Cut into 3 or 4 pieces, place on sheet of tin foil or paper. Salt and pepper the filets. Sprinkle with dill weed on both sides. Dust with paprika. Coat thoroughly with Parmesan cheese and pat cheese to make it adhere well. Place about 1/8 inch of olive or granola oil in large frying pan over medium heat. When oil is hot, add filets. Brown on both sides. Let filets cook until brown (about three minutes) and turn. Don't move filets around in pan until brown on one side before turning. This helps the cheese adhere. Do not over-cook or salmon will get dry and hard.
Serves two or three people.