Schools back in session for most families and summer is definitely winding down. I just love fall, I know I’m a little premature, and it’s sort of an end-of-summer bummer for some, but for me, this is the time of year when ingredients change, along with the weather, and we kick off the holiday season. Usually mealtime changes as well, and we’re back to easier recipes that don’t take a lot of time during the week.
Quick salmon meals are what I’m all about when it comes to an easy, yet healthy dinner, and this Picata recipe couldn’t fall more into this category. Salmon, whether you buy fresh, or frozen defrosted, can be sauteed 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 balance with the fatty fish, to create a dish that tastes restaurant caliber. In fact, I started ordering this dish (prior to Covid) in our local Trattoria because they already had Chicken Picata 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 than chicken in this dish, especially with the lemony sauce, so make it yourself and give it try at home.
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
- 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!