Description
This refined take on piccata layers in a light cream to bind the flavors and add a velvet finish, making it ideal for an elegant weeknight or an intimate dinner.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin removed, patted dry
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour, for light dusting
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons capers, drained
- 3/4 cup low-sodium chicken or fish stock
- 1/3 cup fresh lemon juice (about 1–2 lemons)
- 1/2 cup heavy cream (or creme fraiche for tang)
- 2 tablespoons chopped flat-leaf parsley, finely chopped
- Lemon wedges, for serving
- Extra chopped parsley and a few flakes of sea salt
Instructions
- Lightly season fillets with salt and pepper, then dust evenly in flour and shake off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add fillets and sear 3–4 minutes per side until golden crust forms.
- Reduce heat to medium. Add the stock and lemon juice to the skillet and deglaze the pan. Let reduce 2–3 minutes until slightly syrupy.
- Stir in capers and cream, then whisk in remaining butter one tablespoon at a time until the sauce becomes glossy. Return salmon to the pan to warm through for 1–2 minutes.
- Taste for salt and lemon balance. Spoon sauce over each fillet, scatter parsley, and finish with lemon wedges and sea salt.
Notes
Pat fillets thoroughly dry before coating for a crisp crust. Finish the sauce off-heat with butter for a glossy emulsion. Use high-quality lemon juice and taste frequently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg