Salmon piccata is not necessarily a traditional Italian meal that you’ll find in Italy, but it is a delicious Italian-American take on the seafood that upgrades it in every way. Plus, everything you need is likely already in your refrigerator or pantry, making both your tastebuds and next grocery store bill incredibly happy.
Yes, salmon piccata is a fishy riff off the famous veal piccata and chicken piccata dishes. The main draw to the dish is the slight creamy glaze that the salmon gets seared in, topped with the salty tang of capers. In Italian, piccata is translated to ‘larded,’ which, in terms of food, essentially means cuts of meat in some sort of fat. No, that doesn’t sound glamorous, but take one bit and it will surely be good!
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How to Make Salmon Piccata
Season your salmon fillets (skin-on or removed, whichever you prefer) with salt and pepper and dredge them in flour. A good tip is to dry the fillets first with a paper towel to prevent unwanted moisture. Melt the butter in the skillet (or heat olive oil) and sear the fillets until golden brown — shouldn’t take more than a few minutes on each side. Move the fillets to a separate plate to rest while creating the sauce.
Pour the white wine in the skillet with the excess salmon flakes. Then add the garlic, chicken broth, lemon (zest and juice), dijon mustard (if using), remaining butter, and capers. Return the salmon to the sauce and allow the protein to cook for one to two more minutes per side. Garnish with parsley or lemon slices.
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