Salmon Piccata
Salmon piccata is an Italian fish dish where salmon fillets are seasoned, dusted in a thin layer of flour, and pan-seared in olive oil until golden on both sides. The flour coating promotes a Maillard crust on the surface while sealing moisture inside the flesh. Melting butter in the same pan and deglazing with lemon juice and chicken stock dissolves the caramelized fond into a bright sauce. Capers add bursts of briny saltiness that meet the lemon's acidity to create the piccata sauce's signature sharp, savory character, cutting cleanly through the salmon's rich fat. Because salmon dries out quickly when overcooked, the final step of returning it to the sauce should last no more than two minutes.
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Instructions
- 1
Season salmon with salt and pepper, then lightly dust with flour.
- 2
Pan-sear salmon in oil over medium-high heat until golden, then set aside.
- 3
Melt butter in the same pan, add lemon juice and stock, and simmer 2 minutes.
- 4
Add capers and reduce slightly to concentrate flavor.
- 5
Return salmon and baste with sauce for about 2 more minutes.
- 6
Finish with parsley and serve immediately.
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