Quick salmon meals like this Salmon Piccata are what I’m all about because it’s super easy and delicious at dinnertime. Salmon, especially in the summertime, is fresh and fabulous food that can be sautéed in a skillet, or broiled in the oven in about 8 minutes, or less.
The fresh citrus sauce with a sprinkling of capers adds the right acidic balance with a naturally fatty fish like salmon, and creates a dish that tastes restaurant quality. I started ordering this dish many years ago in our local trattoria because they already had Chicken Piccata on the menu, and I thought the chef wouldn’t mind if I changed out the protein. I think salmon has so much more flavor with this type of lemony sauce drizzled over top.
It’s a simple meal that’s delicious served with a salad and/or rice. You can enjoy it at room temperature or warm out of the skillet.
Ingredients
24 ounces salmon cut into 4 fillets
1 lemon + more for garnish
1/4 cup capers, washed or drained
2 tablespoons butter, divided
salt & pepper
(Serves 4)
To Prepare:
- Remove salmon from any packaging and pat dry with paper towels. Sprinkle both sides with salt and pepper. In a saute pan, add 1 tablespoon butter and place over medium heat. After butter is melted, add salmon face down and cook for 3 minutes. Flip salmon over and turn heat to medium-low. Continue to cook for 6-9 minutes, depending upon your liking. Remove fish and place on a platter.
- In same pan, add remaining butter and place pan over medium heat. Add juice of lemon and cook sauce for 1 minute. Add 2 tablespoons water to thin slightly and add capers, stir or swirl in pan.
- Pour sauce over salmon and top with fresh lemon slices, if desired. Enjoy!
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