Salmon Piccata

If you bought a whole fillet, remove the skin if you prefer and trim any thin tail ends. Cut the fillet into 4 even portions, about 170 g each. Uniform pieces cook more evenly.

Pat each piece dry with paper towels on both sides—moisture prevents a good crust. Just before cooking, season both sides with kosher salt and black pepper; avoid salting too early so the fish doesn't release excess moisture.

Heat a stainless-steel skillet over medium heat, add 2 tbsp olive oil, then raise to medium-high—the oil should shimmer. Place the fillets flesh-side down and press gently for about 10 seconds to ensure full contact. Sear 4–5 minutes until a golden crust forms, flip and cook 1–2 minutes more to your preferred doneness (about 49°C/120°F for medium-rare, 54°C/129°F for medium). Transfer to a plate and leave the pan juices in the skillet.

To the same skillet add 120 ml stock, 1 tsp lemon zest, 80 ml lemon juice, 60 ml white wine and 60 ml capers. Bring to a gentle boil, then reduce the heat and simmer about 5–7 minutes until the liquid has reduced by half. Remove from the heat and whisk in 2 tbsp cold butter to form an emulsion. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and stir in chopped parsley and dill to taste.

Return the salmon to the skillet to warm for 30–60 seconds, spoon the sauce over each piece and garnish with extra parsley, dill and a lemon wedge. Serve immediately with mashed potatoes, pasta or steamed vegetables.