Quick salmon meals, like this Salmon Picata are what I’m all about when it comes to an easier, and healthier dinnertime. Salmon, whether you buy fresh, or frozen defrosted, 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 salty balance with a naturally fatty fish like salmon, to create a dish that tastes restaurant caliber. I started ordering this dish many years ago 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 in this dish, especially with the lemony sauce drizzled over top.
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!