Lemon Salmon Piccata
The ultimate comfort food, Lemon Salmon Piccata brings together fresh flavors and creamy textures for an easy weeknight dinner. Bursting with zesty lemon and savory capers, this dish is sure to satisfy your cravings. Make it tonight for a delightful meal!
Equipment
- Wooden Spoon
- Frying Pan
- Skillet
- Saucepan
- Large Pot
Ingredients
- 6 ounces salmon fillets with the skin on
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon minced garlic
- ½ cup chicken broth
- 3 tablespoons fresh lemon juice
- 3 tablespoons drained capers
- ½ cup heavy whipping cream
Instructions
- Start by patting 6-ounce salmon fillets dry with paper towels. This step is crucial as it helps achieve a nice sear. Season both sides of the salmon with 1 teaspoon salt and ½ teaspoon ground black pepper. Make sure to season well; this is the foundation of flavor for your dish.
- In a 12-inch skillet, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium heat. Look for the butter to melt and bubble slightly, indicating it’s ready for the salmon. Gently place the seasoned salmon fillets in the skillet, skin side down. Cook for about 4 to 5 minutes. You want the salmon to develop a crispy exterior while remaining tender inside.
- Carefully flip the salmon fillets over and cook for another 4 to 5 minutes. The salmon should be opaque and flake easily with a fork when done. Once cooked, remove the fillets from the skillet and place them on a plate. Cover them loosely with foil to keep warm.
- Next, add ½ teaspoon minced garlic to the same skillet, stirring it around for about 1 minute. You’ll want to watch for it to become fragrant but not burn, as burnt garlic can ruin the flavor of your dish.
- Pour in ½ cup chicken broth, bringing it to a boil. This step will help deglaze the pan, lifting any delicious bits stuck on the bottom. Let it simmer for about 3 to 4 minutes until the broth reduces by half, concentrating the flavors.
- Stir in 3 tablespoons fresh lemon juice and 3 tablespoons drained capers. The brightness of the lemon and the brininess of the capers work beautifully to create a flavorful sauce.
- Add ½ cup heavy whipping cream to the skillet and bring to a gentle simmer. Stir occasionally, allowing the sauce to thicken slightly over about 2 minutes. This creamy sauce will envelop the salmon in richness.
- Finally, return the cooked salmon fillets back into the pan with the sauce. Give them a gentle spoon over the sauce to coat well, which enhances the dish's flavor.
- Take a moment to taste the sauce and adjust with salt and pepper if needed. Once satisfied, serve the Lemon Salmon Piccata immediately, perhaps over your choice of side.
Notes
Here are some helpful notes to ensure your Lemon Salmon Piccata turns out perfectly. These tips will help you navigate the cooking process and enhance your dish.
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet.
- Freezing: It's best to freeze components separately. The salmon can be frozen before cooking for freshness.
- Pairing: Serve with a crisp white wine or sparkling water to complement the dish's freshness.
- Variations: Feel free to experiment with different herbs, such as dill or parsley, for added flavor.
- Vegetables: Add steamed asparagus or sautéed spinach for a complete meal.
- Presentation: Garnish with lemon slices and fresh herbs for an appealing look.