A delicious Salmon Piccata recipe featuring wild caught Alaskan salmon, pan-seared to perfection, and served over angel hair pasta with a creamy lemon caper sauce.
1: Submerge the salmon fillet completely in milk for an hour.
2: Wash the salmon after soaking.
3: Lightly dredge the salmon in flour, lemon pepper, salt, and pepper.
4: Pan-sear the salmon in butter and olive oil until cooked.
5: Set the salmon aside.
6: In the same pan, add 2 tablespoons of butter if needed.
7: Add 1 tablespoon of flour and 2 tablespoons of capers to the pan.
8: Pour in 1 cup of chicken broth and bring to a simmer.
9: Add 1 cup of heavy cream and 2 tablespoons of fresh lemon juice.
10: Serve the salmon over angel hair pasta and pour the sauce on top.
