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1.Bring Water And Lemon Juice To A Boil In Medium-Sized Skillet. Stir In Chicken Bouillon Granules. Reduce Heat To A Simmer And Place Salmon Fillets In Pan. Cover And Simmer Over Low Heat, 10 Minutes Per Inch Of Thickness, Measured At Thickest Part; Or Until Fish Flakes When Tested With A Fork. Remove Salmon From Pan; Keep Salmon Warm. 2.Boil Remaining Liquid In The Skillet Until It Is Reduced To Approximately 1/4 Cup. Whisk In Butter And Stir In Capers. Spoon Sauce Over Fish. Season With Pepper And Sprinkle With Parsley.
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