7- Minute Salmon Piccata - Seared Salmon with Lemon Butter Pan Sauce - Food Wishes
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- Опубликовано: 20 июн 2022
- Piccata is one of my all-time favorite pan sauces, and while it’s more commonly used for veal, pork, and chicken, it’s absolutely perfect with a quickly seared salmon filet. Start to finish, this dish can be finished in about seven minutes. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/840...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Yes, please give us the potato ball recipe. Potatoes can be a joy or a curse. I need more examples so I can decide how I look at them. Mostly like an egg. It can be simple or complicated, low cal or high. I’m still deciding on that too.
I was thinking of using Tater Tots. I'm sure my husband would actually prefer them :-)
@@duckpond7856 I was thinking some frozen potatoes o'brien. They are great to have on hand for a quick side for a weeknight meal or pair with some fried eggs in the mourning. They come already par cooked so you just fry them up in the skillet for 10 or 15 minutes.
@@mgkleym I just had a flashback to Potatoes O'Brien and Mary Kitchen Hash cooked together as a camping meal, topped with eggs. Haven't had it in years. I need to revive it again! 😋
@@maydaygarden I do potatoes O'brien with eggs, cheese and often salsa and/or avacado like 1 or twice a week.
yes please! also, what about...mashed potatos, lots of cheese, rolled into balls, deep fried? cause I didn't expect melon baller, that's what I guessed it was....and now I wanna try that...HECK. maybe I could mix in some cauliflower to lighten the carb load? cause while carbs aren't evil, they're not nearly as healhty as veggies are; it's just that simple. don't demonize a food, just rank it on a tier. veggies have more vitamins, and are healthier.
I don’t think I ever saw you eat the whole thing before, Chef John!
Exactly. Lol
What about the tomato?
@@jennyrolfe4184 oh, my gosh, yes! I seriously almost said that! If he doesn’t eat it soon, I’m going to! Well, I can’t of course, but MIchelle totally should! ‼️😍💛🍅
The only other one I can think of is Turkish eggs (cilbir) which I highly recommend trying
@@squeektheweek6949 You have a great memory! 😄👍
The Parisian potatoes threw me until you explained the process, and then I realized that they're a fancy version of what my decidedly non-French grandmother used to serve with fried chicken--parboiled new potatoes that she would fry in the chicken fat. Just typing that makes my mouth start to water at the memory.
Recipe pls!
The salmon says it's tomato o'clock, time to eat! :D
Also Chef John, having recently moved to an apt with a smart TV, it's such a joy to watch your videos on a big screen. 🍽❤
Funnily the tomato is the only thing chef John didn't eat.
You must have to keep a stack of napkins near you since seeking him cook and eat is so much larger and full of life. Drooling is sure to happen. I drool watching it on my iPad. 🤗
I love salmon, so more ways to cook it is a great thing for me. Bonus pan sauce in here too!
Definitely go with wild salmon.
My favorite way to cook salmon filets is to top with one part prepared mustard (Dijon is great) mixed with one part maple syrup (the real stuff). Bake, or sauté till done to your liking.
Please send on the potatoe balls recipe Chef John. Thanks I'm a salmon lover.
That Salmon is perfect. Made me drool!
Your Pommes Parisienne reminded me of all the "turned" veg of the '80's
Nouvelle Cuisine (when I spent entire Saturdays watching Great Chefs on PBS, & entire Sundays cooking my version of those recipes for my family).
🔪🍽
Fond memories of Crepes, Blueberry Compote, & Creme Angalaise... Homemade Sourdough Boules...& Blackened Sea Bass with turned, glazed Carrots.
[Dating myself with all the above! 😄]
Do you remember Floyd on France? I loved that cooking show. He was a hoot!
@@HeronCoyote1234 I don't think I've seen that one. One of my other faves besides Great Chefs was Justin Wilson the Cajun Chef.
😃 Ahhh, memories.
Not perfect actually. It’s a bit undercooked.
@@kevinwebster7868 Thank God - Sanity! That salmon is definitely under cooked in the centre. A fish dish like this should not be 'translucent' as Chef John says - that means it's RAW. This is not sushi or smoked salmon!
Under cooked fish is just as bad as overcooked. It needed another 90 seconds to be a delicate shade of creamy pink in the centre, THEN it would be perfect!
@@HeronCoyote1234 The late Keith Floyd's enthusiasm for food and general joie de vivre was infectious! He had no time for the 'eighties 'nouvelle cuisine' fad, which he correctly identified was about snobbery, and allowed Europe's top restaurants to maximise their profits by serving customers tiny, over priced portions.
As he said at the time, if you just shelled out £500 on a meal for two, you shouldn't be stopping at a McDonalds on the way home 'cos you're still hungry! I worked with Keith as a TV producer many moons ago, he was a force of nature, totally authentic, hilarious, fearless - and unforgettable. To know him was to love him. I've never met a more exciting dining companion, and I doubt I ever will, God bless him.
Love it, yes potatoes recipes next please 🙋🏾♀️
I made this dish for Mom one night and she then couldn't stop talking about it to her friends from Church.
Just glad to make Mom happy, Chef. You are the King of Flavorful dishes. Thanks!
As a fish monger...
I can testify that tail ends work just fine.
This is the closest I think we've come to seeing Chef John clean his plate before finishing the outro.
My exact thought
And in 2 minutes!!
He was really hungry for that, wasn’t he😂😋👍
Turkish eggs cilbir was the same way
My initial thought was potato puff balls. I hope Chef John drops a hint at the end on how he prepared those.
Yes we need ALL of the potato recipes ever created and that includes this one.
Love how you slammed every bite almost as quickly as you plated it! Mercy, that looked GOOD! Thanks for this one, Chef John!
I haven’t seen a salmon get devoured that fast since I saw a grizzly pull one out of the river.
😂
🐸 this reply made me smile on a sad day... thank you.
Why no skin ? I personaly love me a good fish skin, so i would finish cooking mine in one go and put the sauce on the side or just finish it skin side up. Either way, this looks amazing
Flash restaurant I go to always serves fish crispy skin side up, flesh in sauce.
I do too, but only on grilled salmon. I think the skin might give an off putting flavor in the piccata sauce when you finish the salmon in it. An alternative might be making the sauce separately and finish the salmon in a covered pan.
Always something to learn, certainly to "enjoy", and "as always" I get at least one hearty chuckle. Big fan here!
I learned the sauce from your receipt with Chicken. I varied this with prawns, added chilli and made a Prawn/Piccata linguine dish. It was delicious. Thanks for the great videos.
I think you mean recipe...
@@kitbirskovich1838 While recipe is the preferred word for that meaning today, the memory of being handed down “a receipt for cookies” does get handed down-like a beloved recipe-from older generations:
@@kitbirskovich1838 must be spell check
One of my favorite salmon dishes I make a salmon rice bowl, I make this by cooking the fish in sesame seed oil with ginger garlic paste, salt and pepper and chili powder I use jasmine rice this dish is quite easy to make and tastes great.
How do I know this is one of the best recipes from Chef John? simple. He actually eats the whole portion he made! not just tasted to show off. For a dish to be so irresistible to someone who could whip up anything he wants.... well, that's saying something. This is for sure my next salmon dish (this Friday)
you still got it chef John, i’ve had your chicken piccata many time, going to most definitely going to give this a try
Chef John, I'm over the moon ... over this recipe ... so fast ... so easy! Plating will wow my guest. Thanks, got it! Now on to the Parisian potatoes!
There's a tiny Italian restaurant in Bloomsburg, PA, in a very nondescript location that prepares a delicious veal piccata. I love the piccata flavors; and paired with a bold chianti, make for great meals. Simple recipes have the boldest flavors. I'm going to try this with salmon for my lovely Italian wife. I imagine the flavor of the salmon in the pan sauce is wonderful.
This dish looks so elegant and simple and probably a great pairing with white wine.
I’m tickled. This is absolutely the plating I remember in the 80’s when my parents took us to events or a fancy restaurant. 🤣
How I wish I had had this recipe years ago when my French husband complained about my perfectly cooked fresh salmon having no sauce accompaniment. As an American, it was stressful cooking for a Frenchman who loved to eat and was, himself, an excellent cook. lolol I shall pass this sauce recipe on to my son who is a restaurant mgr and does all the cooking for his family. Regards from France
Your French husband should have told you how to make a simple pan sauce - it's really just about getting some delicious acidic liquid and fat together and bingo!
The French invented sauces (originally, to disguise poor quality and even rotten meat!) Our Gallic cousins practically come out of the womb knowing how to throw together a simple sauce like this!
@@glamdolly30 have you written a book, or do you have a blog, or anything?? I’m serious! I enjoyed your comment on Keith Floyd, and now this.
If your name is Le Roux you really better know your sauces!
@@glamdolly30 You're right, French cooking is all about sauce. My husband always used crème fraiche in his sauces (sometimes a little heavy to my taste) and I finally learned to cook by watching him. One day he paid me the grandest compliment when he said with astonishment, "Wow, your sauce is even better than mine!" The compliment came after 30 years of marriage. lol Have a nice day. Regards from France
@@Jacefax Thank you, I do now but it took a while to build confidence. Have a nice day. Regards from France
Made according to recipe.... absolutely delicious ... Thanks again Chef John.
I bought capers because I've seen them in videos before but I've never had them before. I made this sauce it's delicious. This video should have more views.
Can't wait to make this!
Looks delicious, Chef John! Thank you!
This looks like perfection. I can’t wait to try it out!!
Thank you! I definitely will try this recipe!
Perfectly cooked,I love my salmon just cooked right ❤️❤️❤️
Again great recipe!!
this is excellent and easy! highly recommend making this...
"And not to make broad assumptions, but I think you've been cooking your salmon a little too long"
Damn, Chef John already heard about me accidentally slightly overcooking my roast salmon last night 😔
This looks amazingly delicious and very simple. 😋
PLEASE ! PLEASE ! PLEASE ! I do beg of you good sir, would you be kind enough to show us how to make those wonderful little potatoes? This dish looks wonderful and I'm going to have to give it a shot.
It’s amazing, Chef how well you can still talk with your mouth full. 😆
Love Picatta sauce! Love salmon. Thanks much.
Tried this... And super amazing dish. Thanks Chef John for sharing this... 😘😋
I needed this salmon recepie!
That looks fantastic!
Made g to his last night. New best salmon recipe. Quick, easy and delicious…the trifecta for satisfying tastebuds! Thanks
I enjoyed watching him eat the whole plate. Lol. Waytogo, Chef John!
Made it with my wife and we loved it. Thanks
Very nice. Thank you. (Piccata anything, is great.)
Después de todo, eres el chef John de tu salmón.
Making this now!
I just made this recipe with a 12oz skin-on tail piece, because that’s what I had. I started the salmon skin side down, let it sear 3 1/2 minutes, flipped it an gave about another minute. Rested it, made the sauce, and it was outstanding, cooked perfectly. Thanks for a stellar dish!
Give us that spud recipe chef John.... You are after all the NATO of bringing together the potato
I love you Chef John
Potato Ball recipe please!
Chef John's Parisian Potatoes is also on a YT video. (FOOD WISHES)
Thanks, Chef John. Ive never been terribly fond of Salmon, which here on Canada’s West Coast (Vancouver Island) is a capital offence, but i realize that I was always getting it or making it overdone. I made your 7-Minute Piccata (in only 25 minutes) and it was wonderful. Clearly 7 minutes doesnt include prep or the making of sides. Easy and Delicious!
I need to see the Parisian potato balls recipe now!
Appreciate for all sharing recipe 👍👍
Love my salmon cooked to this doneness, less is more when it comes to cooking salmon. I often make it under the broiler. and then top with your 'Chimichurri sauce' Chef John, which is delicious but you already know that! Now I'll be trying your piccata sauce next time.
I always worry if I don't cook it long enough it will be unsafe to eat, ...I think too much.
I want to eat potato balls!!! Teach us please! Also can't wait to try this one! I am a huge fan of Chicken Piccata, and Salmon... so yeah this is going to be awesome!
I have to be in the mood for salmon but I will try it like this next time.
Thanks chef John
That's tomorrow's dinner sorted. Can't wait.
Bring on the balls! That dish looks amazing.
My goodness, an amazing recipe for sure! Looks so tasty and satisfying! Nice video indeed! :)
Reminds me of the chicken piccata recipe of poor old Jeff Smith that I used to make back in the 80s. Cute potato balls!
Looks so yummy I had to go to grocery store. I’m making it tonight but with dill. Thanks Chef John.
I love this sauce. I make it for chicken, pork and fish.
Will do this. I made the potato scallops from 5 potato recipes and itt was just lovely.
Made it look simple
I want Chef John to live forever.
Beautiful
Thank you Chef John
Simple clean and easy!
Looks delicious as well
Still get that feeling I should have taken Dramamine for your enjoyable vocal waves!
looks delicious!
Hope you give a try
❤ur show
Word/legend on the street is that if you rub Chef Johns stomach in a circular motion three times you are gifted for the rest of your life.
Absolutely fantastic and so easy to make. Wonderful advice on how not to overcook the salmon. We paired it with the potato roses!
Shout out to the sacrificial grilled tomato garnish which got little more than a dismissive poke with a fork. You're my hero grilled tomato, I believe in you!
I literally was thinking about making this tonight. Get out of my head Chef!!! 😂
That salmon was most definitely PERFECTLY cooked!
Yes
Yum!...yes, please do the recipe for the potato balls.
don't worry about using a metal fork, since we're not contacting the pan...
proceeds to scrap the pan with a metal spoon lol
Love me some picata.
I just tried this! It came out perfect! Only change I did I had no white wine....so I used ashot and a half of Jameson instead. Yum, only I think I was a bit heavy with the lemon, will use less next time but the sauce did reduce nicely. First time frying salmon in a pan, I like! Perfect on a 90 degree evening with humidty....
I think we all ate every mouthful with you !! OH MY GOD, now I have to buy clarified butter.
Wow, that looks so good#
Potato balls, YES PLS
Yes please - Parisian potato balls PLEASE do show & tell!!!
I make this and it is my favorite way to have salmon.
I guess it taste good
Please tell me more about these potato balls!
I’m not huge on salmon, but I love butter and this looks really good!
"We Want Potato Balls" is the name of my new band.
I cook my salmon on smoking hot (450F) cast iron skillet or griddle usually on my propane grill but sometimes in the oven, either way I have it as hot as it goes, once the salmon is down on the hot (oiled) pan/griddle I close the oven/grill and let it go for 6.5 to 7 minutes (do not look at it do not flip) and it is done to perfection. I usually glaze it before cooking with a stone ground mustard and brown sugar concoction, but do love a good lemon butter sauce.
Delish Chef John! 😋
Yum! For me I'd swap out the grilled tomato for a little buttered bread to mop up the sauce at the end & because although I really love tomatoes, grilling rhem like that just does something unappealing to the texture for me. Great looking plate & combination.
Love pommes parisienne though, that was always a birthday treat in our house & not wasteful as the offcuts could go into soup or mash.
Oh! And potatoes please. They may be wasteful, but they look like fun!
Love Salmon, love a good pan sauce, and I love simple beautiful single-pan dishes but I also love crispy skin so I’m surprised to see skinless fish here.
And include the skin because it’s disrespectful to the fish. It’s also wasteful. Skin has extra nutrients as well.
@@lisaandrews1430 agreed, but I can see the chef-y way of thinking to make it a smooth bite with a sweet almost hot “salad dressing” style sauce.
I don't love salmon (except smoked salmon and cream cheese on a bagel) but I LOVE dumb potato recipes and would love to see that video.
This looks lovely of course.
Yammi !!!
So totally want to see how you made the potatoes- please please please!
Ok…..let’s go for the potato ball recipe!! This dish looks delicious.
nice
Yes please do the Parisian Potato recipe
Begging for potato recipe 2000 times
I am from northern NY
How is the weather over there?