Salmon Piccata Style is a restaurant-quality pan-seared salmon dish finished with a bright lemon-caper brown butter sauce, ready in under 20 minutes. Chef Roberto Carrieri's inspiration from classic veal piccata delivers Italian flavors without oven or grill.
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SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
Transfer the salmon to a plate and set aside.
POUR OFF AND DISCARD the excess butter from the pan.
Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
Boil for 1 to 2 minutes to reduce the liquid slightly.
Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.
Store leftovers in an airtight container for up to 1 day; reheat gently in a 275°F oven or on low heat with a splash of water to avoid breaking the sauce.
saute pan or large skillet · very sharp knife for slicing salmon crosswise
Slice the salmon crosswise into pieces about 1/2 inch thick using a very sharp knife. This thickness ensures even cooking—about 2 minutes per side—without drying out the center.
The recipe calls for slicing a thick salmon fillet crosswise. Using pre-cut salmon steaks or thinner fillets will change cooking time and texture; start checking for doneness at 1.5 minutes per side.
Use a dry white wine—the recipe doesn't specify a type. Avoid sweet wines, which will make the sauce cloying. Pair the finished dish with a pinot gris or chardonnay such as King Estate Reserve Oregon Pinot Gris.
The recipe specifies clarified butter or olive oil for the initial sear. Regular butter will brown and burn at the high heat needed; use clarified butter or oil to avoid this.
Cook 2 minutes per side over medium-high heat in hot clarified butter until lightly browned. The salmon should flake easily and be opaque throughout when pierced with a fork.
