Robert Irvine's Salmon Piccata

Seared salmon fillets in a bright lemon-caper butter sauce, a fresh take on classic piccata.

Ingredients

• 4 (6-ounce) salmon fillets, skin removed
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken or seafood stock
• 1/4 cup fresh lemon juice
• 3 tablespoons capers, drained
• 3 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper

Directions

1. Season the salmon with salt and pepper and lightly dredge in flour, shaking off the excess.
2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the salmon until golden and just cooked through, about 4 minutes per side. Remove to a plate.
3. Add the garlic to the skillet and cook 30 seconds, then pour in the white wine to deglaze, scraping up the browned bits.
4. Add the stock and lemon juice and simmer until reduced by half, about 5 minutes.
5. Stir in the capers and remaining 3 tablespoons butter until the sauce is glossy, then stir in the parsley.
6. Return the salmon to the skillet, spoon the sauce over, and serve.

Notes

Adapted from Robert Irvine’s salmon piccata on Food Network.