Salmon Piccata
Sustainably Sourced salmon is pan seared and simmered in a creamy bright lemon-white wine sauce.
Equipment
- large skillet
Ingredients
- 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
Instructions
- 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!
Notes
For this recipe I am using Bluehouse Salmon.
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