Easy Salmon Piccata

Piccata salmon is golden bright fillets immersed in a buttery and lemon sauce with the right pop of capers, garlic and fresh parsley. They are the same spicy, tasty and delicious parts of the following level.

I will be honest with you: Salmon is rarely my choice when I dinner out. Too often it is dry, illegal and too cooked. But when do I do it at home? Totally different history. This piccata salmon recipe is elegant as a restaurant appetizer, but it is exactly the type of easy meal and full of flavor I love.

The entire dish meets quickly with a minimum preparation. The key is to get a nice burning on salmon without cooking it too much. It finishes cooking gently in that succulent lemon capers sauce, then remove the fire just before it is completely done. More on this below!

If you loved my other pigeon recipes, such as the classic chicken pigeon, fish pigeons or my piccata meatballs, this is about to become your favorite new. I mixed a touch of flour in the sauce for the first time here, and I must say that I love how it gives enough body.

What’s in Salmon Piccata?

As someone who grew up surrounded by bold flavors and fresh ingredients, I learned that some simple touches – such as a good extra virgin olive oil, fresh garlic and bright citrus fruits – can completely transform your game for dinner. Here is everything you need to make this piccata salmon shine. Trust me, this easy fish recipe will leave people to ask for second courses.

• Salmon: The skin fillets are held together better in the pan and develop that irresistible crunchy consistency when burned. Choose the central cut fillets to cook evenly.
• Sweet pepper It adds a warm color and a thin depth that improves the natural flavor of salmon without overwhelming it.
• Oregano: Serro and aromatic, this Mediterranean staple brings a Herby background note to the plate. I am partial to Greek oregano, but other types would also be tasty in this recipe.
• Kosher and freshly ground black pepper salt.
• Extra virgin olive oil: I use Nocellara olive oil buttery from Sicily to sculpt the salmon and balance the butter in the sauce. Take a bottle of Extra Virgin Olive Oil of Nocellara Italiana from Sicily And try it alone.
• Butter or butter clarified He adds wealth to the sauce and helps her emulsify.
• Garlic: A quick saturated infuses the oil with its bold and salty aroma: it is the beginning of an excellent sauce!
• Flour for all uses They thicken the sauce and gives it a luxurious finish. You can skip it or use corn starch if you are gluten -free.
• Chicken broth: Use homemade chicken broth or a version purchased in a low sodium store so that you can check the dressing.
• White wine Enlighten the sauce with acidity and complexity. Choose something dry, like a gray pinot or Chardonnay. If you want to avoid cooking with alcohol, replace it with a little extra chicken broth.
• Lemon juice and joy It brings freshness and to the sauce its irresistible tan. I like to cut an extra lemon into wedges to serve, because a little more lemon is never a bad idea with fish!
• Capers: Toast and incisive, the capers give this dish its characteristic salty flavor.
• Fresh parsley It adds a touch of color and a final layer of freshness to tie everything together.

How to make a piccata salmon

The lemon cape salmon is surprisingly easy and requires only about 30 minutes, making it perfect for a week’s meal or dinner at home. You will start by building flavor in a pan, crunchy salmon and then building a light and buttering sauce with lemon. Here’s how to do it:

• Season the salmon: Pat 4 salmon fillets for the skin (about 4-6 ounces each) dry. Season with 1 teaspoon of sweet paprika, 1 teaspoon of Greek oregano and about 1/2 teaspoon of each Kosher and black pepper salt. Assign a plate with paper towels.
• Sear the salmon: In a large non -stick pan, heat 2 tablespoons of extra virgin olive oil over medium heat until it is sparkled. Increase the medium-high heat and place the salmon meat downwards. Press gently with a fish spatula for about 10 seconds, then scroll undisturbed for 4 minutes until golden and crunchy. Endovolgi and cook the skin down for 1 minute more. Transfer to the lined plate of paper towel. Salmon must not be cooked at this point.
• Prepare the piccata sauce: In the same pan over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter or clarified butter. Once the butter melts, add 3 cloves of garlic thin coldnings and mix until perfumed, about 30 seconds. Sprinkle in 2 teaspoons of flour for all uses and mix briefly, then add 1/2 cup of chicken broth, 1/2 cup of dry white wine, the zest and juice of 1 large lemon (about 2 tablespoons of juice) and 1/4 of the cup of drained capers. Cook over low heat, beat, for 4 minutes or until lightly thickened. Bang in the remaining 2 tablespoons of butter until he emulsified and shiny. Taste and regulate the dressing with salt and pepper if necessary.
• Finish and serve: Accomer the salmon in the sauce, side down and a little spoon a little sauce above. Heat for a minute or two. Sprinkle with 3 tablespoons of finely chopped fresh parsley and serve with extra lemon wedges, if you wish.

Suggestions for the salmon of the cape to the perfect scottled lemon

These are my best tips to make a perfectly burned salmon, every time! These small details make the difference in achieving that pleasant gilding keeping the interior tender and juicy.

• Pat the Salmon Dry First: Use a paper napkin to cancel the humidity before the dressing: a dry surface helps crispy salmon.
• Take your hot pan: A hot pan quickly helps salmon and releases easily. I am often reaching a splash screen At this point, because the fish sizzles and spits a little in the hot pan.
• Let it cook undisturbed: Once the salmon affects the side of the meat, it resists the impulse to move it. Let it burn for a few minutes or until it is easily released. If it is still blocked, give another moment.
• Reach a fish spatula: I love using a thin, flexible fish spatula To overturn: slips right under salmon without breaking that crunchy crust. When I cook in a non -stick pan, I take one with a silicone edge so as not to damage the coating.
• Finish in the sauce: After preparing the Lemony Piccata sauce, return the salmon in the pan. It will immerse all that flavor without cooking too much.
• Don’t exaggerate: The cooked salmon should be perfectly opaque and easily flake with a fork. If you are not sure, use a instant beds thermometer. The USDA recommends cooking salmon at an internal temperature of 145 ° F, measured in the thicker part of the fish. Personally, I prefer salmon cooked at about 135 ° F.

What to serve with the picatta salmon

Serve this lemon cape salmon on a simple base like Pearl Couscous or add another layer of lemon flavor by serving it with lemon paste. Bonus: there is a lot of overlap in the lists of the ingredients! Alternatively, keep it with a low carbohydrate content by serving it with grilled courgettes or spinach on saved. Don’t forget that sauce on everything!

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