why make this recipe
Salmon Piccata is a delicious and easy dish that brings a touch of elegance to any meal. This recipe offers the rich flavor of salmon paired with a tangy lemon and caper sauce, making it a perfect choice for dinner parties or a cozy meal at home. It’s nutritious, quick to prepare, and impressively flavorful. Whether you’re cooking for family or friends, this dish will surely be a hit!
how to make Salmon Piccata
Ingredients:
- Kosher salt
- 2 lb. skinless salmon fillets
- 3 garlic cloves, finely chopped
- 2 Tbsp. capers, drained
- 5 Tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided
- 3/4 cup low-sodium chicken broth or water
- 1/4 cup white wine
- 2 tsp. finely grated lemon zest
- 3 Tbsp. fresh lemon juice
- 1 tsp. freshly ground black pepper
- 1/2 cup coarsely chopped fresh dill and/or parsley
Directions:
-
If brining salmon, in a large bowl or container, combine 8 cups cold water (or enough to cover salmon) and 4 Tbsp. salt. Stir to dissolve. Add salmon and let brine for 10 minutes. If you skip the brining step, lightly season both sides of the salmon with salt.
-
In a cold, large, nonstick skillet, arrange salmon fillets in a single layer, flesh side down. Cook over high heat until you hear sizzling, about 1 minute. Then, reduce heat to medium and cover the pan. Cook for 5 minutes, then uncover the pan. Continue to cook, undisturbed, until browned and crispy, 3 to 4 minutes more.
-
Flip the salmon and cook until the other side is browned and crispy, 3 to 5 minutes more. Transfer the salmon to a large platter or baking sheet. Drain and discard the fat, then wipe out the skillet.
-
In the same skillet over medium heat, cook garlic, capers, and 1 Tbsp. butter, stirring occasionally, until the butter melts, about 1 minute. Add broth, wine, lemon zest, lemon juice, and pepper. Bring to a simmer and cook, stirring occasionally, until the sauce slightly thickens, about 3 to 5 minutes.
-
Reduce heat to low. Whisk in the remaining 4 Tbsp. butter, 1 Tbsp. at a time, vigorously whisking after each addition. Keep whisking until all butter is incorporated and the sauce is glossy. Stir in dill.
-
You can either spoon the sauce over the salmon or return the salmon to the skillet to warm through.
how to serve Salmon Piccata
Serve Salmon Piccata warm, garnished with extra dill or parsley if desired. It pairs perfectly with sides like rice, mashed potatoes, or a fresh green salad. A glass of white wine enhances the meal and adds to the dining experience.
how to store Salmon Piccata
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 2 to 3 days. To reheat, gently warm on the stove over low heat or in the microwave until heated through.
tips to make Salmon Piccata
- For an extra layer of flavor, try adding some crushed red pepper flakes to the sauce for a spicy kick.
- If possible, use wild-caught salmon for a tastier and healthier option.
- Make sure your pan is properly heated before adding the salmon to get that nice crisp texture.
variation
You can substitute the salmon with other fish like chicken breasts or even shrimp for a different twist on the classic piccata. Adjust cooking times as needed for the different proteins.
FAQs
Q: Can I use frozen salmon?
A: Yes, you can use frozen salmon. Just ensure it is fully thawed before cooking for best results.
Q: What can I serve with Salmon Piccata?
A: Great sides include rice, quinoa, garlic bread, or steamed vegetables. A light salad also complements the meal well.
Q: How can I make this dish dairy-free?
A: To make Salmon Piccata dairy-free, simply substitute the butter with olive oil or a dairy-free butter alternative.
