7- Minute Salmon Piccata - Seared Salmon with Lemon Butter Pan Sauce - Food Wishes 

Please send on the potatoe balls recipe Chef John. Thanks I'm a salmon lover.

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.

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.

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!

Yes please - Parisian potato balls PLEASE do show & tell!!!

I needed this salmon recepie!

I need to see the Parisian potato balls recipe now!

That salmon was most definitely PERFECTLY cooked!

"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 😔

I love this sauce. I make it for chicken, pork and fish.

Oh! And potatoes please. They may be wasteful, but they look like fun!

I do enjoy watching you teach people how to cook. The only drawback is living in Ft. Smith AR. No fish mongers {when we find salmon it is in the frozen case, of the chain stores here} Simple basics, I hang my head when I walk by the produce and meat sections.

Tried this... And super amazing dish. Thanks Chef John for sharing this... 😘😋

Consider this as my official plea for a Parisian Potatoes recipe.

7 minute salmon with what sounds like 40 minute potatoes!

Begging for potato recipe 2000 times I am from northern NY

Fun fact: The “flower on the fish” technique is called (in French): à la meunière, in reference to the miller’s (le meunier) wife.

I don’t like salmon, but I’d probably like this.

10/10, would watch potato-ball recipe.

I started liking salmon the first time I had it not overcooked.

I’m so hungry.

nice

Saving this one. My wife and I both love salmon, in all kinds of ways, but this sounds absolutely delicious.

Yes, please. French potato balls please. But also, why the firm stance on salmon tail? It is a little tricky in that the thickness varies so, and it is not so pretty maybe, but it is by far the most delicious in my opinion. Carrying that extra fat to baste in... Also, and is this still true? Cheaper. Definitely cheaper to buy.

Mmmmmm.....Crab Cakes Piccata. :)

I like how John still arm wrestles with the word "freshly." It comes out "Freh-shly"

Looks fantastic! Can I kip the wine though?

My goodness, an amazing recipe for sure! Looks so tasty and satisfying! Nice video indeed! :)

Yammi !!!

Hi chef john, what do you think should be the internal temperature for salmon?

Wow he cleaned that plate faster than I ate at 1.5x

I would like the potato recipe.

Is there a way to like this twice? Asking for a friend….

I would pass on the carby potatoes but I bet that salmon would be awesome with roasted Brussels sprouts 🙂

Please! Please! Potatoes video, please!

Do the potato's next video

My ancestors are mostly Irish and French. I NEED Parisian potatoes. (Although my French ancestors were Huguenots, not Parisians.)

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

Give us that spud recipe chef John.... You are after all the NATO of bringing together the potato

As a fish monger... I can testify that tail ends work just fine.

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. 🍽❤

I don’t think I ever saw you eat the whole thing before, Chef John!

I haven’t seen a salmon get devoured that fast since I saw a grizzly pull one out of the river.

This is the closest I think we've come to seeing Chef John clean his plate before finishing the outro.

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.

I love salmon, so more ways to cook it is a great thing for me. Bonus pan sauce in here too!

Love it, yes potatoes recipes next please 🙋🏾‍♀️

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! 😄]

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!

Potato Ball recipe please!

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

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.

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

I love it when chefs say 7 minutes this, 10 minutes that. Be real, its going to take the average person, like myself a whole F***ing hour to make.

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.

I’m a butcher and always have to scold my coworkers when they say we don’t do that

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.

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)

Maybe someone should make a Potato baller .....those balls are a little on the small side....but maybe I'm prejudiced since I'm Italian....

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.

What has tomoato done to u, I won't be able to sleep thinking whether u have eaten it or thrown in a dumpster 😭😭

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.

Hello, what is a substitute for wine for a non-drinker?

Love how you slammed every bite almost as quickly as you plated it! Mercy, that looked GOOD! Thanks for this one, Chef John!

if this takes 7 minutes why is the video 8 🤔🤔🤔🤔🤔🤔

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.

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. 🤣

That tomato was like, "Hey! I'm over here! Eat me!"

I donno man. You may say not to use the tail pieces but they are the best flavored cut of fish.

Why scald a tomato if it’s just a sad decoration? Rude.

chef john, le tail pieces are reserved for le creamy salmon soup.

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.

Hang on. Is the tomato only a garnish?!? You never touched the except push it off to the side to get more potatoes and salmon. (I understand. I don't blame you.) 🤣

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!

If you don’t have wine? What to use?

I want to know the recipe for the potato balls :D

Always something to learn, certainly to "enjoy", and "as always" I get at least one hearty chuckle. Big fan here!

can i sub tater tots for the fancy french potatoes?

Potato balls, YES PLS

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!

Parisian potato recipe please

I thought I didn't like salmon, then I got medicated for ADHD, and now I like salmon. Brains are weird!

It’s amazing, Chef how well you can still talk with your mouth full. 😆

I've been following you for years under a few diff accounts Chef John, I don't give you enough credit on your vids & recipes. They are not only entertaining & relaxing to watch, but are also excellent and good to make at home. I'm planning on this one for Sat night dinner party

Mmmmm. The only time I’ve used capers has been on salmon. But I added honey to counteract the salty capers. This looks better.

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....

Perfectly cooked,I love my salmon just cooked right ❤️❤️❤️

Love salmon. Love a grilled tomato. Love potato balls. Love using white wine when cooking. Like lemon juice in fish dishes. I'm okay with capers. I'm okay parsley. Dislike z*st, though it's moderately OK in savory dishes (horrible in cakes, pies, puddings and desserts). Hate d*ll.

Chef John, can you let me know if worms in salmon is normal? Per the internet, it is but I’d like to know a chef’s point of view. I bought 20 lbs of wild caught, high quality sockeye salmon and although it’s frozen and vacuum packed, it’s covered in worms. When I thaw, they turn translucent and disappear.

I heard what you said Chef. Everyone thinks that you said, "I will finally believe you." if they tried this recipe and still didn't like salmon. However, upon closer inspection, the truth is that you said, "I will find and bleed you." I will love the salmon, Chef. Please put the knife down....

As long as some damp hands make those smooth balls!!! POTATO BALLS ! ! ! (croquettes?)

So MAYBE Chef John will do that potato recipe in the future. What's the over under on that happening... 20 minutes?

Awesome recipe. I need to try this BUT... The only complaint I have is the gas stove. Virtually all RU-vid and TV chef's and cooks use a gas stove but by far most households, at least in America have an electric stove and not even a glass stovetop and they get WAAAAAAAAAY hotter and faster. Medium-high on a gas stove is medium AT BEST on an electric open coil stovetop. Yes gas responds immediately to changes but we don't have that. If I followed these instructions on my electric coil stove I would have burned my salmon to a crisp. I can cook a ½ inch thick piece of salmon all the way thru (no pink at all) in 4 minutes on my stove. 2½ minutes "a side" would basically ruin a piece of salmon in my kitchen unless I wanted it grey and less flavorful.

you forgot to season the other side.. SHAME SHAAAAAAAAME.. princebride...

I like Chef John's recipes. I much prefer the KISS principle (keep it simple, stoopid). Also "Jenny can Cook".

Can't wait to make this!

Sorry, Chef John, simply too much acidity: the lemon juice is useless (here in Germany - even in a city special shop and I know various Wholefoods departments on your side of the Atlantic, too - the same story) is just acid, capers - more acid brine, if you are unlucky, the wine leaves acidity - it simply does not work in the real world - I liked your lamb shanks though ...

I don't know why people request the tail piece. I think they think they're getting more Salmon. All they're getting is a big piece of dry Salmon. No matter how short you cook it, it comes out dry.

Yummy, except we LOVE seared Salmon Skin, so that's how I'll make this.

Folks, For clarified or drawn unsalted butter melt 2 sticks in a bowl, can be nuked on low covered, then bowl in freezer for 45-60 minutes, fat will rise to top & solidify, spoon that off & save in a mug in fridge & use your clarified/drawn butter, much easier than skimming off the foam when fat is still liquified