📋 Recipe
Pan Fried Lemon Butter Salmon Piccata
This salmon piccata recipe is such a quick and easy dinner to throw together. The ingredients bring big flavors, and you can pair it with just about anything (I always opt for a crisp white wine with this dish!) I personally like salmon piccata more than any other main dish piccata recipe. The rich salmon pairs so well with the bright lemon butter caper sauce. Serve this with pasta, rice, or your favorite roasted vegetable. It goes with almost any side dish and comes together in under 30 minutes.
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Ingredients
- Four 5-6oz City Pier Wild Salmon Fillets
- 1 ½ teaspoon Salt
- 2 tablespoon Olive Oil
- 1 Shallot chopped
- ⅓ Cup Chicken Broth
- 3 tablespoon Fresh Lemon Juice from 1 lemon
- 2 tablespoon Capers drained
- 1 teaspoon Lemon Zest from juiced lemon
- 2 tablespoon Unsalted Butter
- 1 tablespoon Dijon Mustard
- 2 tablespoon Italian Parsley
Options for Serving:
- Rice
- Pasta
- Roasted Seasonal Vegetable
Instructions
- Heat a large nonstick skillet over medium-high heat. Dry the Salmon fillets well with paper towel and season evenly with 1 teaspoon Salt.
- Add the Oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute. Using a slotted spatula, remove the fish to a plate to rest.
- Return the pan to medium heat and add the Shallot and remaining ½ teaspoon Salt, adding more Oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the Chicken Broth, Lemon Juice, Capers and Lemon Zest. Simmer for 2 minutes to reduce slightly. Whisk in the Butter and Mustard until smooth and combined. Stir in the Parsley and spoon the sauce over the Salmon.
- Serve with rice or pasta and your favorite season vegetable.
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