Description
Salmon Piccata is a quick and elegant skillet-cooked dish featuring tender salmon filets in a tangy lemon-caper butter sauce. Perfectly seared to a golden crust and finished with a bright, flavorful sauce, this recipe serves as a delightful main course that comes together in just 30 minutes, making it ideal for weeknight dinners or special occasions.
Ingredients
Salmon
- 4 (6-ounce) salmon filets, skin removed
- Salt and pepper, to taste
- ¼ cup all-purpose flour (for dredging)
- Olive oil, for cooking
Sauce
- 4 tablespoons unsalted butter, divided
- 1 tablespoon finely diced shallots
- 3 cloves fresh garlic, finely minced
- 2 tablespoons capers, drained, plus more to taste
- ¼ cup white wine (Sauvignon Blanc or Pinot Grigio)
- ½ cup chicken broth, plus more as needed
- 1 to 2 tablespoons fresh lemon juice, to taste
- ½ a lemon, thinly sliced
- Chopped Italian parsley, for garnish
Instructions
- Prepare and Season Salmon: Pat dry the salmon filets and season both sides with salt and pepper. Lightly dredge each filet in all-purpose flour, shaking off any excess. This helps create a golden crust and thickens the sauce.
- Sear the Salmon: Heat a generous drizzle of olive oil in a large nonstick skillet over medium heat. Cook the salmon filets for 4-6 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 135-140°F. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, melt 2 tablespoons of butter. Add finely diced shallots and minced garlic, sautéing for about 2 minutes until fragrant.
- Add Capers and Wine: Stir in the capers and pour in the white wine, scraping up any browned bits from the skillet to enhance flavor.
- Incorporate Lemon and Broth: Add the lemon slices to the pan to develop a slight char. Pour in the chicken broth and fresh lemon juice. Season with salt and pepper, then allow the sauce to simmer for 1-2 minutes to meld the flavors.
- Finish the Sauce: Turn off the heat and immediately stir in the remaining 2 tablespoons of butter until the sauce thickens slightly and becomes glossy. Avoid simmering after adding butter to ensure proper sauce consistency.
- Serve: Return the salmon to the pan, spoon the sauce over each filet, garnish with chopped Italian parsley and additional lemon slices. Serve immediately for best flavor.
Notes
- Use a thermometer to check salmon doneness; it should reach 135-140°F for medium.
- Gently dredging salmon in flour helps get a crisp crust and thickens the sauce.
- Do not simmer the sauce after adding the final butter to prevent it from separating.
- White wine options like Sauvignon Blanc or Pinot Grigio work best for a bright flavor.
- For a lighter version, reduce butter or substitute with olive oil in the sauce.
- Capers add distinctive tang and saltiness, adjust quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
