Salmon Piccata (Printable)
Pan-seared salmon in a bright lemon-caper sauce, ready in 30 minutes. Pescatarian and gluten-free option.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5 to 6 oz each), skinless
02 - Salt and black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free flour for dredging)
→ Cooking Fats
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 chopped fresh parsley
12 - Lemon slices for garnish
# How to Prepare:
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 crisper finish.
02 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the salmon fillets for 3 to 4 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
04 - Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add the lemon juice, capers, and broth. Simmer for 2 to 3 minutes until the sauce reduces slightly.
05 - Return the salmon fillets to the skillet and spoon the sauce over them. Simmer for 1 to 2 minutes to warm the fish through and allow the flavors to meld.
06 - Sprinkle with chopped fresh parsley and garnish with lemon slices. Serve immediately.
# Expert Advice:
01 -
- The lemon caper sauce is so bright and buttery you will want to drink it straight from the pan, and honestly no one would blame you.
- It transforms a regular Tuesday night into something that feels like you are eating at a little trattoria with checkered tablecloths and a glass of white wine in your hand.
02 -
- Do not move the salmon around while it sears because patience is what gives you that gorgeous crust, and fiddling with it will tear the surface.
- The sauce reduces faster than you think so watch it closely once the wine goes in, and pull it off the heat when it still looks slightly thin because it will thicken as it rests.
03 -
- Let the salmon come to room temperature for about ten minutes before cooking because cold fish straight from the fridge will drop the pan temperature and steam instead of sear.
- Taste the sauce before returning the fish and adjust with a tiny pinch of salt or another squeeze of lemon because capers vary wildly in brininess and you want the balance just right.