Salmon piccata is a classic Italian dish that is popular for its light yet flavorful taste. This dish is made by pan-searing salmon portions until they are golden brown and crispy on the outside and moist and tender on the inside. The salmon is then smothered in a tangy, lemony sauce made with white wine, butter, chicken broth, freshly squeezed lemon juice, and capers, creating a great balance of flavors. Super good with crusty bread.
- 24 oz Alaska Sockeye Salmon portions
- Salt and pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic minced and mashed
- 1/3 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup freshly squeezed lemon juice
- 4 tablespoons capers
- 2 tablespoons chopped fresh parsley
- Season the salmon portions with salt and pepper and dredge them in the flour.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the salmon to the skillet and cook for 3-4 minutes on each side, until the center just beings to flake. Be careful not to overcook.
- Remove the salmon from the skillet and set aside.
- Melt 2 tablespoons butter in the pan. Sauté garlic for further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally.
- In the same skillet, add the 3/4 cup of the chicken broth and all the lemon juice, and capers. Bring to a boil and let simmer for 2-3 minutes, until the sauce has reduced slightly.
- Whisk cornstarch together with the reserved broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- Add the salmon portions back to the skillet and spoon the sauce over them.
- Sprinkle chopped fresh parsley over the salmon and serve immediately.