I’m a huge fan of chicken piccata, so I knew I would love it made with salmon instead. This meaty and flaky fish pairs so perfectly with the bright, and briny piccata sauce. Using high-fat European-style butter takes this one to the next level for me, so I hope you’ll give it a try!
How to Make Salmon Piccata Step by Step
Dredge the Salmon: Add ½ cup of all-purpose flour to a shallow bowl. Season 4 (8-ounce) salmon fillets evenly with 1 teaspoon of kosher salt and 2 teaspoons of lemon pepper seasoning and dredge in flour, shaking off any excess flour. Set aside. Sear the Salmon: In a large skillet over medium heat, heat 2 tablespoons of Danish Creamery butter. Sear the salmon until golden on both sides, 4-5 minutes a side. Transfer the salmon to a foil-tented plate to keep warm while you make the sauce. Make a Roux: Return the same pan to the heat and melt 2 tablespoons of Danish Creamery butter. Stir in 2 minced cloves of garlic and sauté until fragrant, 1-2 minutes, then stir in 2 tablespoons of flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly. Deglaze the Pan: Slowly whisk in ⅓ cup of dry white wine and scrape any bits from the bottom of the pan. Thicken the Sauce: Pour in 1 cup of low-sodium chicken broth and allow to simmer for 4-5 minutes, then stir in 4 tablespoons of lemon juice, ½ cup of room-temperature heavy cream, 1 whole lemon cut into slices, and ¼ cup of drained capers. Taste and season once more with salt and regular pepper if need be. Simmer and Serve: Return the cooked salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3-4 minutes more. Garnish with 2 tablespoons of chopped fresh parsley and serve.
