salmon piccata
Recipes
Salmon
Salmon Piccata
Salmon piccata is a delicious twist on the classic Italian dish, featuring pan-seared salmon fillets served in a bright, tangy sauce made with lemon juice, capers, butter, and white wine. It’s light, flavorful, and perfect with pasta or vegetables.
Ingredients
- four 5- to 6-ounce skinless wild salmon fillets
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil, plus more if needed
- 1 shallot, chopped
- 1/3 cup chicken broth or clam juice
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- 2 tablespoons capers, drained
- 1 teaspoon lemon zest (about 1 large lemon)
- 2 tablespoons unsalted butter
- 1 tablespoon dijon mustard
- 2 tablespoons chopped italian parsley
Directions
- Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
- Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
- Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.
