Description
A seafood twist to the classic Italian piccata recipe using salmon filets. Dredged lightly in flour and pan-fried until flaky and tender with a bright and zesty lemon caper sauce.
Ingredients
Units
Scale
- 2 salmon filets, 6 ounces each
- 1/4 cup all-purpose flour
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons butter, divided
- 1 large shallot, minced
- 4 cloves garlic, minced
- 1/3 cup capers
- 2/3 cup chicken broth
- 1/3 cup fresh lemon juice, about 2 lemons
- chopped fresh parsley for garnish
- lemon slices for garnish
Instructions
- Pat salmon dry with a paper towel. Combine the flour, salt, and pepper in a shallow bowl or dish. Dredge the salmon filets in the mixture, shaking off any excess flour. Set aside.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the salmon and cook until browned on each side, flipping carefully. Transfer salmon to a clean dish and set aside.
- Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium. Once melted, add the shallots, garlic and capers. Cook for 1 minute.
- Pour in the lemon juice and chicken broth. Stir to combine and bring to a simmer. Cook the sauce for about 5 minutes until reduced. Season with additional salt and pepper to taste.
- Gently place the salmon back into the skillet and spoon the piccata sauce over top of the filets. Cook for another minute until the fish is warmed through.
- Remove from the heat, garnish with fresh parsley and lemon slices before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Pan fry
- Cuisine: Italian