Salmon Piccata Recipe
Make Salmon Piccata Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Sauce
To serve (optional)
Method
Salmon
- 1
Prepare salmon
Pat the salmon fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
- 2
Dredge
Place 3/4 cup all-purpose flour on a shallow plate. Lightly dredge each seasoned fillet in the flour, shaking off excess so a thin, even coating remains. Set fillets on a rack or plate.
- 3
Pan-sear
Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When the fat is shimmering and the butter foams, add the fillets presentation side down (skin side up if skinless). Cook undisturbed 3–4 minutes until golden and a crust forms. Carefully flip and cook 2–3 minutes more (depending on thickness) until the salmon is just cooked through (internal temp ~125–130°F/52–54°C for medium). Transfer salmon to a warm plate and tent loosely with foil. Reserve skillet and any browned bits.
Sauce
- 4
Sauté garlic
Lower heat to medium. Add remaining 2 tbsp unsalted butter to the same skillet. When it melts, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.
- 5
Deglaze
Pour in 1/2 cup dry white wine (or 1/2 cup broth). Use a wooden spoon to scrape up browned bits from the pan bottom. Let the liquid reduce by about half, 2–3 minutes.
- 6
Add lemon and capers
Stir in 1/2 cup fresh lemon juice and 2 tbsp drained capers. If the sauce seems very intense or too reduced, add up to 1/4 cup stock to reach desired volume and balance.
- 7
Finish sauce
Lower heat to medium-low. Whisk in 2 tbsp cold unsalted butter pieces, one or two at a time, until fully emulsified and the sauce becomes glossy. Taste and adjust seasoning with salt and pepper as needed (remember capers add saltiness). Stir in 2 tbsp finely chopped fresh parsley.
- 8
Return salmon to pan
Return the seared salmon fillets to the skillet spooning some sauce over them and heat gently 1–2 minutes to warm through and meld flavors. Do not overcook.
- 9
Plate and garnish
Transfer salmon to plates or a serving platter. Spoon extra sauce and capers over each fillet. Garnish with lemon slices and a sprinkle of additional parsley.
To serve (optional)
- 10
Serve salmon piccata over cooked angel hair pasta, rice, or mashed potatoes. Spoon plenty of sauce over the starch and fish. Enjoy immediately.