The Corkline

Sheet Pan Salmon Piccata

Recipe by Diane Wiese, F/V Martin Is

Recipe by Diane Wiese, F/V Martin Is

Piccata describes a dish, typically meat, such as chicken, veal, or pork that is dredged in flour, browned, and then a sauce is made in the pan with pan drippings, lemon juice, and capers. We’ve drawn inspiration from this classic Italian-American favorite and turned it into a whole fillet, easy sheet pan dinner that your family will love, and your friends will be impressed by. Our version is not dredged in flour and is roasted in the oven. The result is a lighter salmon dish with the bright and briney flavor of the classic.

One more cook’s note, if you swap out the butter for ghee, this dish is Whole30 and Paleo compatible and dairy free.

Ingredients

• 1 fillet of Copper River Sockeye Salmon
• 6 oz butter
• 6 tbs capers
• 2 fresh lemons, thinly sliced
• fresh chives, chopped
• 1 bunch of asparagus, trimmed
• Olive oil

Instructions (read instructions thoroughly before cooking)

Preheat your oven the 350° F

In addition to the ingredients, for this recipe you need a medium sauce pan, a good kitchen knife, a mixing bowl or Ziploc bag, a sheet pan, and parchment paper.

Melt your butter on low heat in a medium sauce pan. You may sub in ghee for butter. Add the capers and squeeze the juice from the ends of your lemons into the melted butter and capers. For an extra hint of lemon, you can zest a bit of the rind from those ends into the melted butter also. Set it aside once melted and combined.

Trim the ends of your asparagus. The ends can be fibrous and tough. You want just the bright green stalks for your sheet pan dinner. Toss the asparagus in a small amount olive oil, just a light coat will do, either in a bowl or a Ziploc bag.

Place the sockeye salmon fillet in the center of your parchment lined sheet pan. We like to use parchment for a couple of reasons. The number one reason is it makes clean up a breeze, and two, we think it looks pretty fancy actually. If your salmon fillet still has the pin bones in it now is the time to de-bone your salmon. There is a line of small bones that can be easily removed with a pair of fish tweezers or a CLEAN pair of needle nose pliers. Alternatively, you can ask your fishmonger to de-bone your salmon fillet at the market. You can roast the fillet with the bones intact and you will need to remind your family and friends that there may be a bone or two in their portion.

Season the fillet with salt and pepper to your taste. We like Prince William Sound Sea Salt and fresh cracked pepper on ours pretty liberally. Sprinkle with your chopped chives also to your personal taste. Arrange the prepared asparagus around the salmon fillet on your sheet pan. Be sure to season the asparagus with salt and pepper as well.

Pour the melted butter (or ghee) and caper mixture onto the salmon fillet evenly. The butter will congeal when it comes in contact with the cold salmon. This is quite alright. Top your buttered salmon with the lemon slices.

Roast in a 350°F oven for 12-16 minutes or until the salmon is opaque and separates easily with a fork. If you are lucky enough to have the purple chive blossoms they make a lovely garnish. Serve this table side to wow your family and friends. Serve immediately making sure everyone gets a slice or two of lemon with their portion. We think this will become a favorite.

Additional cook’s notes: This recipe can be modified to use Copper River Coho salmon easily by increasing the cooking time by a few minutes, until the salmon is opaque and separates easily with a fork. Coho is milder in taste to sockeye and is great for your family and friends that are not familiar with salmon.

Click the button below to view our recipe card with these instructions.

Salmon Piccatta