This pescatarian-friendly twist on chicken piccata is an easy, go-to meal for anyone looking to save on time without sacrificing flavor. It’s such a quick and easy dinner to throw together, but the ingredients bring on BIG flavor.
Serve this with some simple pasta, risotto, polenta, or even just roasted vegetables. It goes with virtually anything and you can whip it up in under 30 minutes. We enjoyed it with steamed broccolini (which also benefited from the caper-lemon sauce), and a side salad.
With only two of us for dinner, we halved a one-pound piece of salmon providing each of us an eight ounce serving. It was sooo good, we cleaned our plates in no time!
Salmon with Lemon Caper Sauce
- Four 5- to 6-oz. skinless wild salmon fillets
- 1 1/2 tsp. kosher salt
- 2 Tbsp. olive oil, plus more if needed
- 1 shallot, chopped
- 1/3 cup chicken broth or clam juice
- 3 Tbsp. freshly squeezed lemon juice, about 1 large lemon
- 2 Tbsp. capers, drained
- 1 tsp. lemon zest, about 1 large lemon
- 2 Tbsp. unsalted butter
- 1 Tbsp. Dijon mustard
- 2 Tbsp. chopped Italian parsley
- Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
- Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets.
- Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
- Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute.
- Add the vegetable/chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined.
- Stir in the parsley and spoon the sauce over the salmon.
Adapted from a recipe by Giada DeLaurentiis