Diary of a Chef · Just Chefn Around

Salmon Piccata

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 4 salmon fillets (8 oz each)
• 1/2 cup all-purpose flour, for dredging
• 1 tsp kosher salt
• 2 tsp lemon pepper seasoning
• 2 tbsp butter, for searing
• 1 cup low-sodium chicken broth
• 4 tbsp lemon juice
• 1/2 cup heavy cream, room temperature
• 1 lemon, sliced
• 1/4 cup capers, drained
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Sear the salmon

   Melt the butter for searing (~2 tbsp — typical sear amount; source left this blank) in a skillet over medium heat. Sear the dredged salmon until golden on both sides. Transfer to a plate — it finishes in the sauce.

2. 2Reduce the broth

   Pour the broth into the pan. Simmer 4 to 5 minutes to concentrate the pan juices.

3. 3Build the piccata sauce

   Stir in lemon juice, cream, lemon slices, and capers. Taste and adjust salt or lemon as needed — the sauce should taste bright and briny, not flat.

4. 4Finish the salmon in sauce

   Return the salmon to the pan, spooning sauce over. Simmer 3 to 4 minutes until cooked through.

5. 5Garnish and serve

   Scatter chopped parsley over the top and serve immediately — the sauce is at its best right now.