Once You Make Piccata-Style Salmon, You'll Never Make The Fish Another Way - Tasting Table

"No matter how long it's been since you last ate it, it's certainly hard to forget the taste of a piccata dish. Lemon juice, butter, capers, garlic, and white wine really are such a timeless combination - one that shows us exactly what it's like when a dish is both comforting and luxurious. We all know chicken is the go-to canvas for this zingy brushstroke, but what about salmon? Try a piccata twist with this fish, and"

"Salmon, on the other hand, seamlessly melds in its own fatty, buttery notes. Although subtle, these nuances make for a fascinating base that encourages you to rediscover the sauce's forgotten goodness. In return, the sauce's acidity brings out the fish's hidden richness, brightening the undertone as it sinks into every flaky crevice. It's a delicate elegance that doesn't require you to settle for a lackluster dish, and that's what a good piccata is all about."

"The chicken typically needs a light flour coating to crisp up the exterior, but you can forego dredging with salmon if you want to highlight the fish's tenderness instead. That said, always make sure to pat it dry so it doesn't end up soggy. Simple seasonings always do the trick, but feel free to brine the fish beforehand for an even more thorough flavor."

Piccata combines lemon juice, butter, capers, garlic, and white wine to create a bright, luxurious sauce that pairs especially well with salmon. Salmon's fatty, buttery notes meld with the sauce so the acidity enhances hidden richness and brightens the flavor throughout the flaky flesh. Unlike chicken, salmon can skip a flour dredge to showcase tenderness, though patting dry is essential to avoid sogginess. Simple seasoning or a brief brine improves depth. Sear fillets until golden, make the sauce, then return the salmon to the pan to finish cooking to desired doneness.

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