Salmon Piccata
Start by seasoning the salmon. Either brine the salmon by combining 8 cups cold water (or enough to cover the salmon) and 4 Tbsp. salt, and stir to dissolve. Add salmon and let brine for 10 minutes. Pat dry. Or if you want to skip the brine, just lightly season both sides of salmon with salt.
Ingredients :
- Kosher salt
- 2 lb. skinless salmon fillets
- 3 garlic cloves, finely chopped
- 2 Tbsp. capers, drained
- 5 Tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided
- 3/4 cup low-sodium chicken broth or water
- 1/4 cup white wine
- 2 tsp. finely grated lemon zest
- 3 Tbsp. fresh lemon juice
- 1 tsp. freshly ground black pepper
- 1/2 cup coarsely chopped fresh dill and/or parsley
Directions :
- In a cold, large, nonstick skillet, arrange salmon fillets in a single layer flesh side down. Cook over high heat until you hear sizzling, about 1 minute, then reduce heat to medium and cover pan. Cook 5 minutes, then uncover pan.
- Continue to cook, undisturbed, until browned and crispy, 3 to 4 minutes more. Flip salmon and cook until other side is browned and crispy, 3 to 5 minutes more. Transfer salmon to a large platter or baking sheet. Drain and discard fat; wipe out skillet.
- In same skillet over medium heat, cook garlic, capers, and 1 Tbsp. butter, stirring occasionally, until butter melts, about 1 minute. Add broth, wine, lemon zest, lemon juice, and pepper. Bring to a simmer and cook, stirring occasionally, until sauce slightly thickens, 3 to 5 minutes.
- Reduce heat to low. Whisk in remaining 4 Tbsp. butter, 1 Tbsp. at a time, vigorously whisking after each addition; don’t stop whisking until all butter is incorporated and sauce is glossy. Stir in dill.
- Spoon sauce over salmon or return salmon to skillet to warm through.
