You must be signed in as a member to print this content
Salmon with Lemon Caper Sauce
Category
Main Course
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- Four 5- to 6-ounce skinless wild salmon fillets
- 1 1/2 teaspoons kosher salt
-
2 tablespoons olive oil, (plus more if needed)
- 1 shallot, (chopped)
- 1/3 cup chicken broth or clam juice
- 3 tablespoons freshly squeezed lemon juice, (about 1 large lemon)
-
2 tablespoons capers, (rinsed & drained)
- 1 teaspoon lemon zest, (about 1 large lemon)
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped Italian parsley
Instructions
- 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 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.
Nutrition
Nutrition
- per serving
- Calories
- 365
Amount/Serving
% Daily Value
- Carbs
- 2 grams
- Protein
- 34 grams
- Fat
- 24 grams
- Saturated Fat
- 6 grams
- Trans Fat
- 1 grams
- Cholesterol
- 109 milligrams
- Sodium
- 1174 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
- Unsaturated Fat
- 15 grams
6 comments
It’s so good. The lemon sauce tastes even better the next day. I love Giada’s Chicken Piccata too!
I’ve been making your chicken piccata for years with great results. Easily my most praised dish. The sauce on salmon works great! I went with bourbon marinaded salmon from Publix (aka salmon candy) and drizzled some over lightly roasted (still a little crispy) asparagus . Your creamy polenta as mentioned in a previous review would have been great too. Leftovers!
This is now my favorite salmon recipe. Using wild Alaskan salmon with polenta and sautéed broccoli. So delicious!
Oh, so delicious! We used wild-caught Alaskan salmon filets and served the dish with steamed green beans and barley risotto. We used Meyer lemons, so the sauce was a little less tart than traditional piccatta sauce. Cannot wait to make it again.
Those would be the shallots mentioned in the recipe.
Where are the onions in the recipe? There are onions in the picture.