Seared Atlantic Salmon Picatta Recipe

Cook potatoes

Place potatoes in a medium pot and cover with cold salted water by 1 inch. Bring to a boil, then simmer until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Drain well and let steam-dry for 2 minutes.

Crush and season

On a baking sheet lined with parchment, gently press each potato with the bottom of a glass or a potato masher until slightly flattened but still whole. Drizzle with 1 tablespoon olive oil and 2 tablespoons melted butter, sprinkle garlic powder, 3/4 tsp salt and 1/2 tsp pepper, then toss lightly to coat.

Crisp

Option A: Roast at 425°F (220°C) for 18–22 minutes, flipping halfway, until golden and crisp on edges. Option B: Pan-sear in a large skillet over medium-high heat in 1 tablespoon butter until crisp and golden, about 3–4 minutes per side. Finish with 1 tablespoon chopped parsley and keep warm.

Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add sliced garlic and minced shallot and cook, stirring, until fragrant and softened, about 1–1.5 minutes—avoid browning the garlic.

Add the spinach in batches, tossing until wilted. If needed, add 1–2 tablespoons water to help steam. Cook until fully wilted but still bright green, about 2–3 minutes total.

Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice. Remove from heat and keep warm. Transfer to a shallow bowl for plating later.

Pat salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper, pressing to adhere.

Lightly dredge the flesh side and skin edge in 1/2 cup flour, shaking off excess. (This creates a light crust and helps sauce adhere.)

Heat a large heavy skillet over medium-high heat until hot. Add 3 tablespoons olive oil. When shimmering, place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Sear without moving 4–5 minutes until skin is crisp and edges are opaque about 2/3 of the way up the fillet.

Flip the fillets and add 1 tablespoon butter to the pan. Spoon the melted butter over the fish as it finishes cooking, about 1–2 minutes more for medium doneness (internal temp ~125–130°F / 51–54°C). Transfer salmon to a warm plate and tent loosely with foil while you make the sauce.

In the same skillet used for the salmon (wipe out excess oil if there is burned bits but keep flavorful fond), reduce heat to medium and add 1 tablespoon olive oil and 3 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Pour in 1/2 cup dry white wine (or 1/2 cup stock) and scrape up browned bits from the pan with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes.

Stir in 3 tablespoons fresh lemon juice and 2 tablespoons drained capers. If the sauce seems too tart or thick, add up to 1/4 cup stock to loosen and taste. Simmer gently 1–2 minutes to marry flavors.

Remove from heat and swirl in 2 tablespoons cold butter, piece by piece, to slightly emulsify and gloss the sauce. Taste and adjust seasoning with salt and pepper as needed. Stir in 2 tablespoons chopped parsley.

Return salmon to the pan briefly (skin-side up) for 20–30 seconds to rewarm in the sauce and spoon sauce over the fillets.

Place a mound of braised spinach on each plate. Arrange a portion of crushed potatoes beside the spinach. Lay a salmon fillet on top or slightly overlapping the spinach.

Spoon piccata sauce, capers and any pan juices over the salmon and around the plate. Garnish with lemon wedges and extra chopped parsley. Serve immediately.