I love creating twists on classic recipes. Not only is it fun to take something familiar and give it an update, but it also helps elevate the recipe into something new. This Salmon Piccata give you the familiar flavors you love in piccata but with a new interpretation.
Elegant and elevated dishes shouldn’t be complicated. Not only is this meal perfect for family, it’s also a beautiful dish to entertain with. In addition to the bright yet rich flavors it also comes together quickly.
I love using salmon in my recipes such as this Salmon Piccata both for its flavor and quick cooking. In addition I also love the health benefits of salmon, but not all salmon is equal.
When it comes to salmon and seafood in general, you always want to know where and how it’s sourced. For this recipe I am using Bluehouse Salmon. Just like plants grow in a greenhouse, the salmon from Bluehouse Salmon grows in land based bluehouses. Their fish swim happy, healthy, and stress free while the oceans are allowed to thrive.
Bluehouse Salmon has been ranked a best choice by the Monterey Bay Aquarium’s Seafood Watch program as well as Ocean Wise. The tanks that Bluehouse Salmon call home are 95% water and 5% fish giving them room to freely school, and space to swim, dive, and jump.
While the Bluehouse Salmon is the star of this dish just a handful of ingredients make up the supporting cast of flavors. Briny capers that are the trademark of piccata, a sunny burst of lemon, bright white wine, and herbaceous dill. This dish is finished off with a luxurious splash of heavy cream.
Salmon Piccata, Weeknight Wonder
I promised you an easy and elegant dish, the key being easy. I will walk you through each step so you can serve up your family’s new favorite salmon dish that’s delicious, heart healthy, and ocean safe.
- Pat your salmon dry before seasoning it and dredging it through flour. Shake off any excess flour. This will help you achieve that beautiful seared crust.
- Make sure your skillet is fully heated before adding your salmon to the pan. This recipe calls for 5 fillets so if your pan isn’t large enough cook them in batches. You want to sear them, not steam them.
- Salmon cooks quickly. You only want to cook them 3-5 minutes per side. When you begin to see the sides turn slightly opaque flip them.
- Remove the salmon from the pan and add your garlic and white wine. Make sure to scrape up any bits left in the pan. This is called the fond and it adds another depth of flavor. The white wine will help it dissolve into the sauce.
- Add your capers and heavy cream. Allow the sauce to reduce and thicken.
- Add your lemon juice and dill to the sauce along with the salmon. Allow it to simmer together, heat the salmon, and the flavors to marry.
- Serve with lemon slices and extra fresh dill.
Are you looking for more easy weeknight recipes? Make sure to check out my recipe for Spinach and Mushroom Tortellini Soup.
- large skillet
- 5 salmon filets
- 1/2 cup flour
- 1 tbsp olive oil
- 2 tbsp butter
- 3 tbsp capers, drained
- 3 garlic cloves, minced
- 1 cup white wine
- 3 tbsp fresh lemon juice
- 1 cup heavy cream
- fresh dill
- salt and freshly cracked pepper
- Preheat your pan over medium heat. Add the olive oil and butter.
- Pat your salmon fillets dry. Season with salt and pepper.
- Dredge the salmon through the flour and shake off the excess.
- Add your salmon into the heated pan. Do not overcrowd.
- Allow to cook 3-5 minutes per side. When the sides begin to turn slightly opaque flip them.
- Remove the salmon from the pan.
- Add the minced garlic and deglaze with the white wine. Make sure to scrape up all brown bits. Allow the wine to reduce slightly.
- Add the capers and the heavy cream. Stir to combine. Season with salt and pepper. Allow the sauce to reduce and slightly thicken.
- Add the lemon juice and dill. Stir to combine.
- Place the salmon back into the pan and allow to heat through and simmer in the sauce. The recommended internal temperature for salmon is 145, but cook to your desired temperature.
- Serve with slices of lemon and extra dill. Enjoy!