I’m pretty confident this is my new favorite salmon recipe. It’s not as quick as some of my basic broiled recipes but still super easy. You are basically dredging the salmon in flour and cooking it in a little butter/olive oil (a good start right). That gets set aside while you make a little sauce of stock, wine, lemon juice, garlic and capers. The salmon rejoins the party, gets a little sauce bath, and is ready to go.
I think this is perfect for 2-4 people. I served this with pesto pasta but even plain rice or quinoa would be good for sopping up the sauce. I love the crispy skin on the salmon and the layers of flavor in the silky sauce. I also love new excuses to get salmon in my trap and this is definitely a good one. All the flavor in this impressive salmon piccata.
You’ll need (for two):
- 2, 6 oz salmon filets
- 0.5 cup flour + 1.5 teaspoons flour, divided
- 1.5 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 0.25 cup dry white wine
- 1/3 cup + 2 tablespoons veggie stock, divided
- 2 tablespoons fresh lemon juice
- 4 slices fresh lemon
- 2 tablespoon drained capers
- 2 tablespoons chopped parsley
- Pat salmon fillets dry and sprinkle with salt and pep on all sides. Place half cup flour on plate, season flour with salt/pep.
- Melt one tablespoons butter in large skillet or cast iron skillet over medium-high heat. Add one tablespoons of olive oil and swirl to combine.
- Dredge the salmon in flour on all sides, shake off excess. Add salmon to sauté pan skin side down. Cook for four minutes on each side or until cooked through to desired doneness. Transfer salmon to plate and tent with aluminum foil (I like to set out foil ahead of time).
- Add half tablespoon of butter to pan. Add garlic and sauté for 30 seconds. Add wine, scraping up brown bits. Cook roughly one minute. Add 1/3 cup stock and lemon juice, bring to boil and cook for three minutes.
- Meanwhile, whisk 1.5 teaspoons of flour into 2 tablespoons of remaining stock. Pour flour/stock mixture into the pan, stirring to create a thickened stock for about one minute. Remove from heat, stir in capers. Place salmon filets in sauce. Spoon some of sauce over fillets. Garnish with sliced lemon and sprinkle with parsley. Serve with rice, pasta, or quinoa, pouring additional sauce on as you plate the salmon.
Inspired by CafeDelites