Considering this is my third piccata themed posting it is probably no secret that piccata is one of my favorite meal preparations. And why not? It is acidic, buttery, and savory all in one sauce. Lemon and butter are basically food soulmates. Normally you see the sauce paired up with thinly pounded chicken breasts. However one day I thought, why not make it with salmon?” After all lemon and salmon are basically best friends.
Turns out this was a very good thought to have. The tartness that comes from the lemon and pickled capers cuts through the rich fattiness of the salmon in such a beautiful way that if you did not know better you would think this is everything a piccata was originally intended to be. This dish even became my boyfriend’s favorite meal in my recipe arsenal.
- 1 lb salmon filets
- 3 tbsp butter
- 1 tbsp olive oil
- of one lemon
- 1 cup chicken broth
- 2 tbsp pickled capers, drained and rinsed
- salt and pepper
Heat one tablespoon of butter and the oil over medium-high heat. Season the salmon with salt and pepper, then place it skin side down in the butter and oil. Let it cook for about three-five minutes, or until the skin starts to brown. Flip it and let it cook for just one-two minutes, enough time to get a little color on the outside. Remove the salmon from the pan and set aside.
Add the chicken broth, lemon juice, and capers. Let cook for one-three minutes then reduce the heat to low to simmer. Add the salmon meat side down back into the pan and allow to cook three-five minutes, depending on how done you like your salmon. Add the remaining two tablespoons of butter, then season to taste. Serve with the sauce and capers covering the salmon.