- 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, drained
- 1 teaspoon lemon zest, about 1 large lemon
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped Italian parsley
Chicken Piccata is a very popular home recipe and it’s no secret as to why: it’s such a quick and easy dinner to throw together, but the ingredients bring on big flavor, and you can pair it with just about anything. This salmon version is a great change-up from the classic!
We of course like this salmon dish even better – the rich salmon pairs so well with the bright lemon and caper sauce.
Serve this with some simple pasta, risotto, polenta, or even just roasted vegetables. It goes with virtually anything and you can whip it up in under 30 minutes!
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.
Photo Credit: Elizabeth Newman
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