one skillet creamy lemon butter salmon piccata
A little briny, bright with citrus, and finished with rich cream. A perfect cozy, yet springlike supper.
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.