Crunchy French Onion Chicken

I love making salmon piccata because the combination of flavors is simply irresistible and always impresses family and friends.

ingredient

Pan-Seared Salmon

1 ½ pounds whole salmon fillet
kosher salt, for seasoning
black pepper, for seasoning
2 tablespoons olive oil

Piccata Sauce

½ cup unsalted vegetable stock, or broth
1 teaspoon lemon zest
⅓ cup lemon juice
¼ cup dry white wine
¼ cup capers
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
1 teaspoon chopped parsley
1 teaspoon chopped dill

Directions

Portion the Salmon – If the salmon skin is still intact, use a boning knife to remove the skin. Cut into four even-sized fillets, about 6 ounces in weight.
Dry and Season – Thoroughly dry the surface with paper towels. Season both sides with salt and pepper.
Pan-Sear the Salmon – Heat a 12-inch stainless steel or nonstick pan over medium heat until hot. Add the oil, then turn the heat to medium-high. Once shimmering, add the salmon one at a time, flesh-side down. Use a fish turner and press the fish into the pan for about 10 seconds.Reduce the heat to medium. Cook, occasionally pressing down, until the surface is golden brown and crispy and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.Use tongs to flip the pieces over. Press the surface to make direct contact with the pan, then do not move. Cook until the edges are opaque and the center is slightly translucent, about 1 to 2 minutes. Using a thermometer, the internal temperature should read 120°F (49°C) for medium-rare or 130°F (54°C) for medium. Turn off the heat. Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
Make the Piccata Sauce – In the same pan, carefully add vegetable stock, lemon zest, lemon juice, white wine, capers, salt, and pepper. Stir to combine, then bring the liquid to a simmer over medium heat. Reduce by half, about 5 to 7 minutes. Turn the heat to low and whisk in the butter. Taste and season with more salt and pepper as desired.
To Serve – Add the salmon back to the pan and drizzle the sauce over top. Garnish with parsley, dill, and lemon wedges if desired.