Salmon Piccata (No Flour, No Wine, Big Flavor)
Pan-seared salmon in a bright, tangy sauce of lemon,capers, and Dijon mustard, no flour dredge, no wine bottle needed. It’s readyin 25 minutes and tastes like it took a lot longer.
Servings: 4 servings
Calories: 363kcal
Equipment
Ingredients
Salmon
- 4 salmon fillets skinless, 5-6 ounces each
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
Sauce
- 1 shallot chopped
- ½ teaspoon kosher salt
- ⅓ cup chicken broth or vegetable broth
- 1 whole lemon zested, and juiced
- 2 tablespoons capers rinsed and drained
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh Italian parsley chopped
Instructions
Salmon
- Heat a large skillet over medium-high heat.
- Pat the salmon fillets dry with a paper towel and season with 1 teaspoon of salt.4 salmon fillets, 1 teaspoon kosher salt
- Add the oil to the pan and heat for 30 seconds.2 tablespoons extra-virgin olive oil
- Add the fillets to the pan, flesh-side down and cook (without disturbing them) until golden brown, about 4 minutes. You should see that the fish looks cooked about halfway up the sides of the fillet.
- Carefully flip the fish over and cook for about another minute. The fish should flake and be opaque in the center.
- Remove the fish to a plate and reserve.
Sauce
- Return the pan to medium heat and add the shallot along with the salt. Add more oil if needed.1 shallot, ½ teaspoon kosher salt
- Cook, stirring often, until the shallot is fragrant and soft, about 1 minute.
- Add the broth, lemon juice, capers, and lemon zest.⅓ cup chicken broth, 1 whole lemon , 2 tablespoons capers
- Simmer for about 2 minutes so it reduces slightly.
- Turn off the heat. Whisk in the butter and the mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon. Serve.2 tablespoons unsalted butter, 1 tablespoon Dijon mustard, 2 tablespoons fresh Italian parsley
Notes
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheat gently over low heat to avoid drying out the salmon.
Make sure you rinse your capers well before using them to control the saltiness of the sauce.
When whisking in the butter, the sauce will emulsify easily if this is done off the heat.
Pat the salmon completely dry before searing for the best crust.
Serve immediately after spooning on the sauce for the best texture.
Nutrition
Calories: 363kcal | Carbohydrates: 2g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1174mg | Potassium: 878mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
