Salmon Piccata Recipe
This juicy salmon piccata is an easy salmon recipe, with a whole salmon side smothered with buttery lemon sauce and capers. Cooking in foil means easy clean-up!
Servings: 4 servings
Ingredients
- 2 pound salmon fillet with skin rinse and pat dry with paper towels
- kosher salt to taste
- freshly ground black pepper to taste
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 lemon juiced
- 3 tablespoons capers
- 1 lemon cut into round slices
- chopped fresh parsley for garnish
Instructions
- Prepare to bake. Preheat the oven to 375ºF. Line a baking sheet with a large piece of foil.
- Season the salmon. Season the salmon fillet with salt and pepper and place it in the center of the foil; set aside.
- Make the sauce. In a nonstick skillet, add butter and olive oil; cook over medium-high heat until butter is melted. Lower the heat to medium and add the minced garlic to the skillet; cook for 20 seconds, or until fragrant, swirling the pan to avoid burning the garlic. Stir in the lemon juice and continue to cook for 1 minute. Remove from the heat and stir in the capers.
- Combine and seal. Pour the sauce over the salmon fillet. Arrange a few slices of lemon over the salmon. Fold the sides of the foil over the fish, covering completely and sealing the packet closed.
- Bake. Bake for 18 to 20 minutes or until cooked through. Remove from oven, open up the foil, and put the fish under the broiler for 2 minutes or until lightly browned on top.
- Serve. Remove from the broiler and carefully open up the foil, away from your face. Garnish with fresh parsley, and serve.
Notes
- Choosing Salmon: Fresh salmon is your best bet for this dish. If you need to use frozen, let it thaw completely before cooking.
- Aluminum Foil Packet: Be diligent about sealing your foil packet. Doing so traps the steam that cooks the salmon, ensuring no tasty juices make a getaway.
- Watch the Cook Time: Overcooked salmon can get dry. Check on your fish as you near the end of your cooking time. When it's done, it'll be opaque, and you can flake it easily with a fork.
- Leftovers: Let the salmon cool down to room temp, then seal it in an airtight container. Keep it in the fridge for up to 3 days or in the freezer for a couple of months.
Nutrition
Serving: 8ounces | Calories: 480kcal | Carbohydrates: 6g | Protein: 46g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 335mg | Potassium: 1200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg
