Salmon Piccata Style

Recipe by lazyme
READY IN: 20mins




  • SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
  • HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
  • While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
  • When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
  • Transfer the salmon to a plate and set aside.
  • POUR OFF AND DISCARD the excess butter from the pan.
  • Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
  • Boil for 1 to 2 minutes to reduce the liquid slightly.
  • Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
  • Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
  • Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.