Salmon Piccata (Printable)

Tangy lemon-caper salmon, pan-seared for a crisp exterior and silky sauce, ready in about 30 minutes.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, about 5 to 6 ounces each
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free flour blend, optional for dredging)

→ Cooking Fats

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Piccata Sauce

06 - 2 garlic cloves, minced
07 - ½ cup dry white wine
08 - ¼ cup fresh lemon juice (about 2 lemons)
09 - 3 tablespoons capers, drained
10 - ¼ cup low-sodium chicken or fish broth
11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices for garnish (optional)

# Steps:

01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper. Lightly dredge each fillet in flour, shaking off any excess for a delicate crust.
02 - Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foaming, add the salmon fillets and cook for 3 to 4 minutes per side until golden brown and just cooked through. Transfer the fillets to a plate and cover loosely with foil.
03 - In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Add the lemon juice, capers, and broth. Let the sauce simmer for 2 to 3 minutes until slightly reduced and concentrated in flavor.
05 - Return the salmon fillets to the skillet and spoon the sauce over them. Simmer for 1 to 2 minutes to gently warm the fish through and allow the flavors to meld.
06 - Sprinkle with chopped fresh parsley and garnish with lemon slices. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce comes together in the same pan, so you get maximum flavor with almost zero extra effort.
  • It tastes like something from a coastal Italian restaurant but takes barely thirty minutes from fridge to table.
02 -
  • If the pan is not hot enough when the salmon goes in, the flour coating will turn gummy instead of crispy, so wait until the butter foams and sizzles.
  • Reducing the sauce even one minute too long can make it sharply acidic, so taste as you go and pull it off the heat when it still has a mellow tang.
03 -
  • Let the salmon come to room temperature for ten minutes before cooking so it sears evenly instead of staying cold in the center.
  • Drain the capers on a paper towel and pat them dry before adding them to the pan so they do not water down your sauce.

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