Quick Salmon Piccata

Recipe View Prepare the Salmon: In a shallow dish, place the flour. Season the salmon fillets generously with sea salt and freshly ground black pepper. Gently dredge each fillet in the flour, ensuring it's lightly coated on all sides. Shake off any excess flour. (Prep time: 5 minutes)

Recipe View Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the dredged salmon fillets into the hot skillet, ensuring not to overcrowd the pan. Cook for about 3 minutes on each side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Transfer the salmon to a plate and cover loosely with foil to keep warm. (Cook time: 6 minutes)

Recipe View Create the Piccata Sauce: Reduce the heat to medium. Pour the white wine into the skillet, deglazing the pan by scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 1 minute. Add the minced garlic and cook until fragrant, about 30 seconds. (Cook time: 1.5 minutes)

Recipe View Emulsify the Sauce: Pour in the chicken broth and lemon juice. Bring the mixture to a simmer and then stir in the drained capers. Reduce the heat to low and gently whisk in the cold butter, one cube at a time, allowing each cube to melt and emulsify into the sauce before adding the next. The sauce should thicken slightly and become glossy. (Cook time: 4 minutes)

Recipe View Combine and Finish: Return the seared salmon fillets to the skillet, nestling them gently into the piccata sauce. Spoon the sauce over the salmon, ensuring each piece is well coated. Allow the salmon to simmer in the sauce for about 1-2 minutes, or until heated through. (Cook time: 2 minutes)

Recipe View Serve: Transfer the Salmon Piccata to individual serving plates. Spoon the luscious piccata sauce generously over the salmon. Garnish with fresh lemon slices and a sprinkle of fresh parsley, if desired. Serve immediately over pasta or rice.