Salmon Piccata
Salmon piccata features pan-seared salmon topped with a tangy, buttery lemon-caper sauce, creating a bright and flavorful dish.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 2 salmon filets
- 1 shallot finely dices
- 2 garlic cloves minced
- 2 tbsp capers
- ½ lemon juiced
- 1 cup white wine
- 4 tbsp butter cubed
- 2 tsp salt and pepper
- 3 tbsp neutral oil
- 1 tbsp Nature's seasoning
- 1 tsp smoked paprika
Season your salmon with Nature's seasoning and smoked paprika.
To a skillet on medium-high heat, sear your salmon flesh side down and flip 3 minutes through. Once flipped, lower your heat to medium and allow your salmon to cook until 160℉ internally.
To a separate skillet on medium high heat, add in 1 tbsp. of oil and shallot. Sauté until translucent. This should take about 2 minutes. Add in garlic and capers. Sauté for an additional minute.
Deglaze your pan with white wine. Allow wine to reduce by ⅔. Lower heat to medium low. Add in lemon juice. Stir to combine.
Turn the heat off. One by one, add in cubes of butter and stir to emulsify into a sauce. Once all butter has been added and emulsified, add in salt and pepper to taste.
Top cooked salmon with sauce and enjoy.