Salmon Piccata (Print View)
Pan-seared salmon in a vibrant lemon-caper sauce, ready in 30 minutes with a gluten-free option.
# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets (about 5 to 6 oz each)
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free flour for dredging)
→ Cooking
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
→ 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
# Step-by-Step Directions:
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 until the butter foams. Carefully lay the salmon fillets in the pan and cook for 3 to 4 minutes per side until golden brown and just cooked through. Transfer to a plate and loosely tent 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 brown the garlic.
04 - Pour in the dry white wine, using a wooden spoon to scrape 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 it reduces slightly and thickens.
05 - Return the salmon fillets to the skillet and spoon the piccata sauce generously over each piece. Simmer together for 1 to 2 minutes to warm the fish through. Sprinkle with chopped parsley, garnish with lemon slices, and serve immediately.
# Expert Suggestions:
01 -
- The sauce comes together in the same pan, so cleanup is almost nonexistent and every drop of flavor stays right where it belongs.
- Capers and lemon juice create this punchy, briny brightness that cuts through the richness of salmon in the most satisfying way.
02 -
- Overcrowding the pan is the fastest way to steam your salmon instead of searing it so cook in two batches if your skillet is not large enough.
- Reducing the sauce just enough to coat the back of a spoon is the sweet spot because it will thin out slightly when you return the fish to the pan.
03 -
- Drying the salmon thoroughly before seasoning is the single most important step for achieving that restaurant quality sear at home.
- Adding a small pinch of sugar to the flour dredge helps the crust caramelize faster and gives you a deeper golden color without overcooking the fish.