Salmon with Capers
This simple salmon with capers dish is actually styled after a classic piccata recipe. Be prepared for an explosion of flavor that comes right from your pantry.
Why this Recipe Works:
- Simple ingredients– pantry & fridge staples like capers, artichokes, lemon and garlic are all you need.
- Quick– this dish is ready from start to finish in under 30 minutes- that includes slicing the garlic and zesting your lemons.
- Extra moist fish– Steaming the dish with the pan lid on means two things-
- 1. An incredibly tender fish
- 2. You stove top stays cleaner- less splatters.
Ingredients for Salmon with Capers:
- Center Cut Thick Salmon Filets- Buy King salmon- it’s worth it. Ask the fish monger to remove the skin.
- Olive oil, butter, white wine, flour- for creating a thick sauce
- Garlic, lemon, capers and jarred marinated artichokes- these create burst of flavor for the recipe
- Salt, pepper and a bunch of fresh dill- the dill adds so much- try and find fresh if you can.
Equipment need for Salmon with Capers:
- large skillet with tight fitting lid
- microplane- buy my favorite here
- Sharp knife
The sauce comes together after you sear the salmon for just a few minutes under a “lid on” pan. Toss in the pan garlic, flour, capers, artichokes in their juices, lemon, wine and fresh dill. Finish with luxurious butter for a silky smooth sauce.
Other fantastic salmon recipes to try:
- Busy Day Salmon
- Meggen’s Favorite Salad Niçoise
- Garlic and Honey Salmon
- Quinoa and Salmon Chopped Bowl
- Gluten Free Spicy Salmon Bowl
Effortless Elegance: The Ultimate Simple Salmon Piccata Recipe- Flawless Flavor in Minutes!
Ingredients
- 2 lbs center cut salmon filet, thick cut, skinless- cut into 4 pieces about 1 1/2 inches thick
- 1 tsp Kosher salt, divided
- 1 tsp pepper, divided
- 1 TBSP extra- virgin olive oil
- 3 cloves garlic, sliced thin
- 2 tsp all purpose flour
- ¾ cup dry white wine or water
- 2 TBSP capers, rinsed
- ½ cup grilled artichokes in oil, reserve the oil
- 2 tsp lemon zest
- 3 TBSP lemon juice
- 3 TBSP unsalted butter, cut into pieces
- 3-4 TBSP Fresh chopped dill, divided
Instructions
- Pat salmon filets dry with paper towels, sprinkle with half the salt and pepper.
- Heat the oil in a 12″ pan over medium high heat until shimmering. Add the filets, flat side down. COVER and cook for 5-7 minutes, depending on level of preferred doneness, Remove salmon from pan and place on a warm plate. Cover.
- In the pan, over low heat, add in the garlic slices and cook to bloom the flavor for 30 seconds. Stir in the flour and cook for another 15-30 seconds. Add in the wine or water, capers, 2 tsp of reserved artichoke oil, lemon zest, lemon juice and remaining salt and pepper. Bring to a boil for 30-45 seconds. Stir in the artichokes.
- Turn off the heat and add in the butter, one piece at a time until melted. Stir in half the fresh dill. Spoon the caper sauce over the salmon and serve. Garnish with extra dill.
Notes
Nutrition
Enjoy!