Pan-seared salmon, inspired byCooking Classy, doused with a creamy, lemon butter sauce and sprinkled with capers and fresh parsley is sure to become your favorite go-to for a fancy yet fuss-free meal.
Salmon piccata is a welcome variation from the classic veal piccata or more commonly served chicken piccata. Though the protein component of this recipe can change, the creamy, dreamy sauce maintains the same assertive buttery citrus flavor that makes it a favorite. It’s a wonderfully rich accent for any poultry or fish dish, but salmon and piccata sauce are made for each other.
Drying the fish with paper towel and making sure your skillet is hot are the keys to getting that perfect pan sear. Don’t skip these details, or you’ll miss out on the thin layer of crispness that gives way to moist, flaky flesh.
After you sear the fish, you’ll prepare the piccata sauce in the same pan to eke every bit of flavor out of the salmon-infused oil. Then, you’ll nestle the salmon fillets in the skillet and drizzle them with the sauce. Just a scattering of capers and parsley, and it’s ready to serve.
Creamy salmon piccata is a winner all by itself, but rice and green beans rounds out the meal nicely — or go for a lower-carb variation by serving the salmon on a bed of spinach with some of the sauce spooned over. The hot sauce will wilt the spinach leaves for just the right tenderness.