SALMON WITH LEMON CAPER SAUCE (SALMON PICCATA) - GIADZY

Salmon With Lemon Caper Sauce (Salmon Piccata) - Giadzy image

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

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.