Salmon Piccata a Quick Elegant Weeknight Dinner
- Recipe Introduction
- Why You'll Love This Easy Salmon Piccata
- Level Up Your Salmon Game With Pan Seared Salmon
- What's in this Salmon Piccata With Capers ?
- Ingredients & Equipment: Your Salmon Piccata Arsenal
- Cooking Method: Pan-Seared Salmon Piccata Perfection
- Recipe Notes: Nailing That Salmon Piccata
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Fancy a weeknight salmon dinner that feels fancy? Ever crave that zingy, lemony, buttery goodness? Well, get ready because this salmon piccata is about to become your new favourite!
Brief Overview
Piccata comes from Italy, but this salmon piccata recipe gives it a modern, seafood twist. It's super easy, taking only about 25 minutes from start to finish.
This recipe makes 2 servings, perfect for a romantic dinner or a quick meal for yourself.
Main Benefits
This healthy salmon piccata is packed with protein and healthy fats from the salmon. It’s the perfect dish for a quick and elegant meal, or even a simple dinner party.
What makes this recipe special? It's the perfect balance of tangy, savory, and rich flavors, plus it feels fancy without the fuss.
Why You'll Love This Easy Salmon Piccata
Okay, let's be honest, who doesn't love salmon? Now, add a bright, buttery, lemon butter salmon sauce with those little bursts of salty capers.
Honestly, this is a best salmon piccata recipe because it's ridiculously easy but tastes like something you'd order in a fancy restaurant.
Level Up Your Salmon Game With Pan Seared Salmon
Seriously, pan seared salmon is amazing, right? This recipe takes that crispy skinned goodness and elevates it to another level with that classic piccata sauce.
The key is to pat the salmon dry before searing it. Trust me, that's how you get that perfect, golden brown crust.
What's in this Salmon Piccata With Capers ?
You only need a few ingredients for this quick salmon piccata . Salmon fillets, flour (or a gluten-free salmon piccata blend if needed), butter, lemon, garlic, capers, and a bit of white wine (or chicken broth).
And don’t forget the parsley for that final touch of freshness. Get everything ready, because the magic is about to happen!
Ingredients & Equipment: Your Salmon Piccata Arsenal
So, you fancy making salmon piccata ? Brilliant! It's easier than you think. Let's get our ducks in a row with the right ingredients and gear for this easy salmon piccata .
Honestly, a proper weeknight salmon dinner shouldn't be a faff, and this won’t be.
Main Ingredients Breakdown
Here's the lowdown on what you'll need, with deets for perfect results. This lemon butter salmon is all about fresh flavor!
- Salmon Fillets: 2 (6-ounce/170g) beauties. Look for vibrant color and firm flesh. Fresh is best, but frozen (thawed) works too. Dry those fillets!
- Flour: 1/4 cup (30g) all-purpose (or gluten-free blend, if you’re going for a gluten-free salmon piccata ). This helps the salmon get a lovely crust.
- Salt & Pepper: 1/4 teaspoon each. Because, duh!
- Olive Oil: 2 tablespoons . Extra virgin is always a plus.
- Butter: 4 tablespoons (56g) unsalted, divided. Quality butter makes a difference in the sauce, so splash out a bit!
- Garlic: 2 cloves , minced. Freshly minced is key, no jarred stuff!
- White Wine: 1/4 cup (60ml) dry white. Sauvignon Blanc or Pinot Grigio are fab. Chicken broth is your pal if you don't have wine
- Lemon Juice: 1/4 cup (60ml) fresh. About 1 large lemon 's worth. Bottled stuff? Nah, go fresh.
- Capers: 2 tablespoons , drained. These little salty bursts are crucial for that salmon piccata with capers vibe.
- Parsley: 2 tablespoons , chopped fresh. This adds brightness.
- Lemon Wedges: For serving. A squeeze of extra lemon never hurts!
Seasoning Notes: Spice It Up!
The sauce is where the magic happens for your best salmon piccata recipe .
- Essential Spices: Salt and pepper are your base. Don’t be shy.
- Flavor Boosters: Garlic is a must. The lemon juice provides the zing. The capers offer a salty punch. Honestly , they're a game changer.
- Quick Swaps: No white wine? Chicken broth to the rescue. Parsley not looking its best? A sprinkle of chives will do!
Equipment Needed: Keep It Simple
You don't need fancy kit for pan seared salmon made Piccata style. Keep it simple. A quick salmon piccata should be quick , right?
- Large Skillet: Non-stick or stainless steel is ideal.
- Shallow Dish: For dredging the salmon.
- Whisk: To make sure that piccata sauce is smooth.
- Fish Spatula: Helps flip the salmon without breaking it.
- Lemon Juicer: A must!
Right, that's the gear sorted. Now, let's get cooking this healthy salmon piccata !
Cooking Method: Pan-Seared Salmon Piccata Perfection
So, you fancy making some easy salmon piccata ? Honestly, it's way simpler than you think. I've made this so many times, even when I'm knackered after work.
Let's dive in! This salmon piccata recipe is so good. It's got that zingy lemon vibe with the salty capers.
And who doesn't love some lemon butter salmon ?
Prep Steps for the Best Salmon Piccata
First things first: mise en place , yeah? Get everything prepped. Finely chop your garlic, juice that lemon, and drain the capers.
I can't stress enough. Pat those 2 (6-ounce/170g) salmon fillets dry . This is a game changer. Dry fish = crispy sear.
Don't skimp on this. Get your 1/4 cup (30g) all-purpose flour mixed with 1/4 teaspoon salt and 1/4 teaspoon black pepper ready for dredging.
Organisation wise, have your 2 tablespoons olive oil , 4 tablespoons (56g) unsalted butter , 1/4 cup (60ml) dry white wine , and 2 tablespoons chopped fresh parsley nearby.
Oh! And avoid splashes and burns when searing. Safety first, lads!
step-by-step Process for a Quick Salmon Piccata
- Dredge those dry salmon fillets in your seasoned flour mix. Shake off the excess flour.
- Heat the 2 tablespoons olive oil in a large skillet over medium high heat.
- Sear the salmon, skin side down (if using), for 4- 5 minutes . We're talking golden brown and crispy. Flip and cook for another 3- 4 minutes . Aim for an internal temperature of 145° F/ 63° C .
- Remove the salmon and set aside. Add 2 tablespoons butter to the skillet. Melt over medium heat. Add 2 cloves garlic , minced. Sauté for 30 seconds until fragrant.
- Pour in 1/4 cup (60ml) dry white wine (or chicken broth). Scrape up any browned bits from the bottom. Simmer for 1- 2 minutes , until slightly reduced.
- Stir in 1/4 cup (60ml) fresh lemon juice , 2 tablespoons capers , and remaining 2 tablespoons butter . Cook until the butter is melted. That forms a slightly thickened sauce.
- Return the salmon. Spoon the sauce over it. Garnish with fresh parsley. Serve immediately.
Pro Tips for Perfect Salmon Piccata
Don't overcrowd the pan when searing. Honestly, do it in batches if you have to. You're after a good sear, not steamed fish.
Another thing, don't overcook the salmon! It should be flaky.
A common mistake is skipping the lemon juice tasting. Is it tangy enough for you? Don't be afraid to add more.
For a weeknight salmon dinner hack, make the sauce ahead of time! Keep it in the fridge. Then sear the salmon when you're ready to eat.
Voila! A healthy salmon piccata on the table in minutes! This pan seared salmon is simply gorgeous. If you are after a gluten-free salmon piccata then just replace the all-purpose flour for gluten-free blend .
And with that said, I think you're ready to try the best salmon piccata recipe !
Recipe Notes: Nailing That Salmon Piccata
Right then, let's get down to the nitty gritty. You know, the bits that can make or break your easy salmon piccata experience.
I'm not just talking about following the recipe. It's about little tweaks and tricks I've picked up over the years.
Honestly, making pan seared salmon in a lemon butter salmon sauce is easier than you think.
Serving Suggestions: Plating Like a Pro
Okay, so you've made this amazing salmon piccata with capers . Now what? Plating is key. I love serving this on a bed of creamy mashed potatoes or polenta.
A little drizzle of the lemon butter sauce over the top? Chef's kiss. And a bright green asparagus spear or simple salad on the side? Perfect contrast.
For drinks, a crisp Sauvignon Blanc is just the ticket. Feels fancy, doesn't it?
Storage Tips: Keeping the Good Times Rolling
Got leftovers? Lucky you! Pop that healthy salmon piccata into an airtight container. It'll keep in the fridge for up to 2 days.
Freezing salmon piccata isn't ideal, as the sauce can separate, but if you must, portion it out and freeze for up to a month.
Reheating is best done gently in a skillet over low heat, adding a splash of broth or wine if it's dried out.
Try not to overcook the pan seared salmon .
Variations: Make it Your Own!
Fancy a change? If you're going gluten-free salmon piccata , just swap out the all-purpose flour for a gluten-free blend.
Easy peasy! You could also throw in some seasonal veggies like courgette ribbons during the summer. Fancy something other than salmon? I like to sub in chicken breasts for chicken piccata .
Nutrition Basics: Good For You, Too!
This quick salmon piccata is surprisingly good for you. Salmon is packed with Omega-3s, which are great for your heart.
The lemon butter salmon sauce is lighter than it seems. This weeknight salmon dinner is protein packed and relatively low in carbs, making it a winner all around.
Each serving clocks in around 450 calories, give or take.
So, there you have it. My ramblings on salmon piccata recipe notes. Don't be scared to experiment. Most importantly, enjoy the process. You'll get the best salmon piccata recipe eventually. Happy cooking!
Frequently Asked Questions
Help! My salmon is sticking to the pan. What am I doing wrong?
Sticky salmon can be a real kitchen nightmare! First, make sure your pan is properly preheated before adding any oil. Also, patting the salmon fillets completely dry before searing is key. Moisture is the enemy of a good sear. A non-stick pan can be your best mate here.
Can I make salmon piccata ahead of time? Will it still taste amazing the next day?
While salmon piccata is best enjoyed fresh, you can prep some components in advance. You can make the piccata sauce earlier in the day and refrigerate it. Reheat gently on the stove before serving. It won't be quite as good as freshly made (the salmon might not be as crisp), but still a tasty option.
If you've already made the full dish, store the salmon and sauce separately to prevent the salmon from becoming soggy.
I don't have white wine. Can I still make salmon piccata?
Absolutely! No white wine? No worries! Chicken broth makes an excellent substitute and will still give you a lovely depth of flavor in your salmon piccata. A splash of vermouth could work too if you have any of that knocking about!
The acidity from the lemon juice is the real star, so you'll still end up with a delicious dish.
What's the best way to store leftover salmon piccata? How long will it last?
Store leftover salmon piccata in an airtight container in the fridge. It's best consumed within 1-2 days for optimal flavour and texture. The sauce can sometimes make the salmon a little soggy over time, but it's still perfectly safe to eat as long as it's stored properly and doesn't smell off.
Maybe pop it into a fish pie if it needs using up?
I'm trying to watch my calories. Is there a healthier way to make salmon piccata?
You bet! You can reduce the butter by half or use olive oil instead. You could also skip the flour dredge to cut down on carbs. Serve it with a mountain of steamed green veggies for a lighter meal. The bright, tangy sauce helps to balance out those flavour hits.
Can I use frozen salmon for this salmon piccata recipe?
Yes, you absolutely can! Just make sure to thaw the salmon completely before cooking, and pat it extra dry with paper towels to remove any excess moisture. This will help you achieve that beautiful sear. Thawing it overnight in the fridge is the safest and best way to do this. Nobody wants rubbery fish!
Salmon Piccata A Quick Elegant Weeknight Dinner
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 25g |
| Fiber | 0g |
