Spicy Salmon Piccata

20 mins Prep Time

20 mins Cook Time

Written By

Vicky Tran

This Spicy Salmon Piccata is an excellent variation of the more widely known Chicken Piccata. By adding spice from pepperoncini as well as trading out the more traditional caper for caper berry, we're getting a welcomed switch up. Caper berries differ from regular capers in that while the latter is the unopened bud of the caper bush, the "berry" is the fruit of the bush. Both the buds and berries are edible and are usually pickled in brine, vinegar or salt. If finding caper berries becomes a task, simply substitute with 1-2 tablespoons of more readily available capers (depending on your taste). The sauce is built with a white wine reduction and then mounted with butter in the classic french "monte au beurre" technique where cold butter cubes are swirled into a sauce base gradually, creating a glossy velvety finished product (the butter MUST be cold or the sauce will split). Lastly, the spice in this recipe is highly adaptable; whether it's fresh, dried, or pickled chilies, just make sure the heat is measured in your own preferences. I've opted to use the ever-popular pepperoncini picante from Terroni,which not only builds in a more gentle heat but flavour as well.

Ingredients

Spicy Salmon Piccata

4 boneless, skinless salmon fillets (6 ounces each in weight)
Kosher salt, as needed
Black pepper, as needed
1/3 cup all-purpose flour
2 tablespoons sunflower oil
1 tablespoon olive oil
4 cloves garlic, minced
1/3 cup caper berries, stems removed and halved (quartered if large)
1 tablespoon pepperoncini of choice
1 teaspoon Dijon mustard
1 teaspoon honey
1 cup dry white wine
4 tablespoons unsalted butter, cubed and chilled
1 lemon, zested and then cut into wedges for serving
2 teaspoons chopped parsley

Directions

Spicy Salmon Piccata

4 Steps

Step 1

Season both sides of all salmon fillets with kosher salt and pepper, then dredge in the all-purpose flour, shaking off all excess. Heat a large skillet on medium-high to high heat and add in the sunflower oil. Gently lay the salmon fillets down into the hot skillet (presentation side down first) and cook for about 2 minutes until they are evenly browned, being sure not to move or disturb the salmon until the 2 minutes is up. Carefully flip to the remaining side and cook for another 2 minutes, transfer to a clean plate.
Step 2

Discard the oil used to sear the fish from the pan, return to stove top and turn the heat down to medium. Add in the olive oil, minced garlic, caper berries and cook for 30 seconds until the garlic begins to lightly brown. Add in the pepperoncini, Dijon mustard as well as the honey, stir to combine then add in the white wine. Simmer until about less than half of the liquid remains.
Step 3

Gently swirl in the chilled butter cubes one piece at a time until all has been incorporated. Return the browned salmon fillets back into the pan and simmer for another 3-4 minutes or until the salmon has cooked through and the sauce is thick enough to coat the back of a spoon.
Step 4

To serve: place the cooked salmon pieces onto a platter. Add in the lemon zest, a splash of lemon juice as well as the chopped parsley to the sauce in the pan and adjust seasoning. Spoon the sauce over each salmon piece and garnish with lemon wedges.