Creamy, rich, tangy and so delicious, this salmon piccata recipe is the perfect weeknight meal. Ready to serve in 30 minutes and all made in one pan, this is one tasty dinner.
Ingredients
- 1/2 cup all-purpose flour
- 4 8-oz. salmon fillets
- Kosher salt
- Lemon pepper
- 4 tbsp. Danish Creamery European Style Salted Butter divided
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 cup low sodium chicken stock
- 4 tablespoons lemon juice
- ½ cup heavy cream
- 1 lemon thinly sliced
- 1/4 cup capers
- 2 tbsp. freshly chopped parsley for garnish
Instructions
- Add flour to a shallow bowl.
- Season salmon fillets with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside.
- In a large skillet over medium heat, heat 2 tablespoons Danish Creamery butter. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon a foil tented plate to keep warm.
- Return the same pan to the heat and melt 2 tablespoons butter . Stir in the garlic garlic. Saute until fragrant, 1 to 2 minutes, then stir in the 2 tablespoons flour. Slowly stir while it cooks 1 to 2 minutes more, until golden and bubbly.
- Slowly whisk in wine and scrape any bits from the bottom of the pan.
- Pour in the chicken stock and allow to simmer for 4 to 5 minutes. Stir in lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be.
- Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.
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