one skillet creamy lemon butter salmon piccata
Capers are vastly underrated, ya’ll.
My first swipe at this recipe happened sometime around Christmas, and since then I forgot I had capers in my fridge. They’re one of those condiments that easily get lost among the various mustards and jams and shit since I don’t use them all that much. Whenever I do, though, for piccatas or J’s wonderful cod provencal that he cooks sometimes, I remember just how fab those briny nonpareils are.
I shelved the first recipe because it was a bit of an noncommittal tweener. The sauce wasn’t quite creamy enough, but also not quite as transparent as the classic piccata lemony buttery sauce. I didn’t really know what I was doing with it.
This second take, though, turned out so luscious. Wonderfully thick and citrusy, with a buttery undertone and lots of garlic because I am a ho for garlic. The ingredients are minimal as is the time spent, but the payoff is maximal. Lots of fresh lemon juice channel springtime energy in the skillet – and yes, you do indeed only require one pan to cook up this flavorful supper.
Obviously, we quite love salmon around here, and it’s been one of my favorite proteins to play with. After these vegan tempeh bowls and vegetarian pesto carbonara this week, I figured some fish might be welcome for my fellow pescs!
Lemon Bo-Bemon
Piccata comes together real fast, starting with that extra crispy salmon we got goin’ on.
The key to the golden layer on the salmon is a light dredge of flour. I don’t season these overmuch, just a good amount of salt and pepper, then lay each salmon filet in the flour to coat. When you sear the salmon, some of the flour will float in the pan, which later helps thicken the sauce, too.
Cook the fish in some olive oil for a few minutes per side, until nice and nutty brown in color.
Pull the filets out of the pan and start thy sauce. Melt down a good amount of butter with some garlic and fresh thyme, then pour in the white wine and lemon juice. If you don’t like cooking with wine, use vegetable broth instead. Simmer the liquids down a little before adding the capers and full-fat coconut milk. You can also use heavy cream here, but I don’t recommend anything with less fat content. The sauce will likely curdle.
The Finisher
Simmer the sauce for a couple minutes to help it thicken, then add back the salmon filets to warm them up. You’re ready to serve after that. Really, it’s that quick. Like fucken Flash in food form.
I had a random amount of spaghetti left from the carbonara, so I cooked that up for serving. Mashed potatoes, orzo, or even steamed rice work fine too (I wouldn’t use jasmine rice, that may be a bit of a weird flavor play). I typically make myself cauliflower rice, and of course a veggie of choice like broccoli or, current favorite, asparagus.
If you’ve only 30 minutes to squeeze in supper one night, keep this in your proverbial box. Feels like a treat but uses no more effort than starting your car and driving somewhere. Holla!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Quick Fix Fish
Honey Cilantro Salmon Bowls with Mango Pineapple Salsa
Sheet Pan BBQ Butter Salmon and Ranch Potatoes
Sheet Pan Shawarma Salmon and Sweet Potatoes
Maple Chipotle Salmon and Avocado Rice Bowls
one skillet creamy lemon butter salmon piccata
Ingredients
- 1 lb salmon, cut into 4-6 filets
- 1/4 cup all purpose flour
- 4 tbsp salted butter
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1/2 cup dry white wine
- 1/3 cup fresh squeezed lemon juice
- 1/4 cup capers
- 1 1/2 cups canned full-fat coconut milk, or heavy cream
- fresh herbs, for serving
Instructions
- Pat the salmon filets very dry and season generously with salt and pepper. Spread the flour on a shallow plate and dredge all sides of the salmon in the flour.
- Heat 2 tablespoons olive oil in a large skillet over medium. Add the salmon skin-side down and cook for 3-4 minutes. Flip and sear 3 minutes longer. Move to a plate.
- In the same skillet, melt the butter with the garlic and thyme, stirring until fragrant and the butter is lightly golden, about 1-2 minutes. Pour in the wine and lemon juice. Simmer until reduced by about 1/3, about 2-3 minutes. Add the capers, then pour in the coconut milk/heavy cream. Bring to a simmer and heat until slightly thickened, bout 5 minutes. Place the salmon filets back into the pan, basting with the sauce, until warmed through for another couple minutes.
- Serve the salmon with fresh basil and oregano/thyme, over rice, mashed potatoes, or polenta, as desired.
