If a creamy sauce is more your style, take a look at our Pan Seared Salmon with Mustard Cream Sauce. Ever since I launched this website my main desire was always to show that making high quality meals at home doesn’t have to be time consuming and exhausting. This salmon recipe definitely fits and could be added to the Quick and Easy Category! The pan seared Salmon Piccata in a lively lemon butter sauce flavoured with shallots, garlic and capers is stunning and tastes every bit as good as it looks. It takes no more than 20 minutes to prepare and required only a handful of ingredients to deliver a dish that will absolutely wow your family! Quick to make and impressive enough to serve to guests…what’s not to love!
What is Picatta?
The Italian term ‘picatta’ usually refers to the meat that’s been pounded flat and turned into cutlets. The most famous example is Chicken, although Veal Piccata is pretty stunning as well. And although the recipe for the sauce traditionally served with that dish is not set in stone, the most recognised flavour combination is lemon, butter and capers. Chicken is great and so versatile but I wanted to change things up and use fish instead. The flavours of this Italian dish are not too dissimilar to the classic Sole Meuniere. And we know how well the lemon caper sauce compliments the delicate white fleshed fish, so why not try it on my beloved salmon? The recipe I am sharing today is inspired by the same flavours as Chicken Piccata, but of course I am not pounding my salmon flat. There is no reason as salmon needs no help in terms of tenderising! It’s tender and juicy as is.
Serving Suggestions
This recipe is could be served with so many side dishes. In the summer months go for something light like my Air Fryer Potatoes and Tomato Salad with Herb Vinaigrette. In colder months I love making my fluffy Herb and Garlic Mashed Potatoes and Lemon Garlic Green Beans with Parmesan Cheese. This salmon is also delicious when served with rice or couscous.
Storage and leftovers
Keep leftovers in the fridge for up to 2-3 days. You may actually be surprised when you pull them out to enjoy again, as the added time gives flavours more of a chance to combine and enhance. To reheat leftovers, cover the portion with foil and cook in an oven preheated to 135C/275F for 15 minutes. Checked that the salmon is hot throughout before serving.
More Salmon Recipes
Tuscan Salmon with Parmesan Cream Sauce One Pan Chilli Garlic Salmon Teriyaki Salmon with Bok Choy Salmon and Potatoes in Foil Salmon with Lemon Dill Sauce
