Salmon Piccata Recipe
Salmon Piccata is a delightful, light dish featuring perfectly seared salmon filets topped with a tangy, buttery lemon-caper sauce. This easy recipe combines the fresh flavors of lemon, capers, and parsley with tender salmon to create a sophisticated and healthy meal that’s perfect for weeknight dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Salmon
- 1 pound salmon with skin, cut into 4 filets
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons avocado or vegetable oil, divided
Sauce
- 2 shallots, minced
- 1/3 cup vegetable broth
- 1/3 cup dry white wine
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, minced, plus extra for garnish
- 1 1/2 tablespoons lemon juice
- 1/2 lemon, sliced into 1/4″ pieces
Instructions
- Prepare and season salmon: Pat the 1 pound of salmon filets dry with paper towels. Season both sides evenly with kosher salt and black pepper to taste.
- Sear salmon: Heat 1 tablespoon of avocado or vegetable oil in a large pan over medium heat. Place the salmon filets skin-side down and sear for about 4 minutes until the skin is golden brown and crisp. Flip and cook the other side for approximately 4 minutes until cooked through. Remove salmon from the pan and place on a clean plate. Tent loosely with foil to keep warm.
- Cook shallots: Add the remaining 1 tablespoon of oil to the same pan. Add the minced shallots and cook over medium heat until softened and translucent, about 4 minutes.
- Deglaze pan and build sauce: Pour in 1/3 cup dry white wine, scraping up any browned bits from the bottom of the pan for added flavor. Then add 1/3 cup vegetable broth, 1 1/2 tablespoons lemon juice, and lemon slices. Bring the sauce to a simmer, allowing it to cook until slightly thickened, enough to coat the back of a spoon.
- Finish sauce: Remove the pan from heat, then stir in 1 1/2 tablespoons unsalted butter, 1 tablespoon drained capers, and 1 tablespoon minced fresh parsley. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Serve: Place each salmon filet on a plate and spoon the lemon-caper sauce over the top. Garnish with additional fresh parsley and enjoy immediately.
Notes
- For best results, use fresh, wild-caught salmon with skin on for crispier texture.
- If unavailable, white wine can be substituted with extra vegetable broth and a splash of lemon juice.
- To keep sauce smooth, avoid boiling it vigorously – a gentle simmer is sufficient to thicken.
- This dish pairs wonderfully with steamed vegetables, rice, or light pasta.
- Make sure not to overcook the salmon to maintain its moist and tender texture.
Find it online: https://flavorspath.com/salmon-piccata-recipe/
