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Salmon Picatta Recipe

Name: Pierro's Italian Bistros Salmon Picatta Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 6 oz each salmon fillets, skin removed; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.75 cups all-purpose flour (for dredging); 3 tbs olive oil; 2 tbs unsalted butter; 3 tbs unsalted butter; 1 tbs extra-virgin olive oil; 2 tsp garlic, minced; 1 small shallot, finely minced; 1 cup dry white wine (or low-sodium chicken stock); 3 tbs fresh lemon juice; 3 tbs capers, drained; 1 tsp lemon zest; 0.25 cups low-sodium chicken stock (optional to extend sauce); 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 4 pieces lemon wedges; 4 servings cooked pasta, rice, or mashed potatoes

Inspired by Pierro's Italian Bistro

Time30m

Serves4

Make Salmon Picatta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon

4 6 oz each salmon fillets, skin removed

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

3/4 cups all-purpose flour (for dredging)

3 tbs olive oil

2 tbs Unsalted butter

Piccata Sauce

3 tbs Unsalted butter

1 tbs extra-virgin olive oil

2 tsp Garlic, minced

1 small shallot, finely minced

1 cup dry white wine (or low-sodium chicken stock)

3 tbs fresh lemon juice

3 tbs capers, drained

1 tsp Lemon zest

1/4 cups low-sodium chicken stock (optional to extend sauce)

2 tbs Fresh parsley, chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve (optional)

4 pieces lemon wedges

4 servings cooked pasta, rice, or mashed potatoes

Method

Salmon

Prep fish

Pat salmon fillets very dry with paper towels. Season both sides evenly with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper.

Dredge

Place the flour in a shallow dish and lightly dredge each fillet, shaking off excess so they have a thin, even coating. Set aside on a plate.

Pan-sear

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 3 tablespoons olive oil and 2 tablespoons butter. When oil is shimmering and butter foams, add the fillets presentation-side down (drier side first). Sear without moving for 3 to 4 minutes until a golden crust forms. Flip gently and cook 2 to 3 minutes more (depending on thickness) until just opaque in the center (internal temp ~125–130°F for medium). Transfer salmon to a warm plate and tent loosely with foil while you make the sauce.

Piccata Sauce

Reduce aromatics

Wipe the skillet lightly if there is a lot of burnt flour; leave brown fond. Return skillet to medium heat and add 1 tablespoon extra-virgin olive oil and 3 tablespoons butter. Add the minced shallot and sauté 1 to 2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Deglaze

Pour in 1 cup dry white wine (or substituted low-sodium chicken stock) to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond). Increase heat to medium-high and let the wine reduce by about half, 3 to 4 minutes.

Finish sauce

Lower heat to medium. Stir in 3 tablespoons fresh lemon juice, 3 tablespoons drained capers, 1 teaspoon lemon zest and 1/4 cup chicken stock if you want a little more sauce (optional). Simmer gently 1 to 2 minutes to warm and marry flavors. Whisk in remaining 3 tablespoons butter, one tablespoon at a time, off the heat or over very low heat, to emulsify and slightly thicken the sauce. Season to taste with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 2 tablespoons chopped fresh parsley.

Combine and serve

Return the seared salmon to the skillet spooning sauce over each fillet and warm through for 30–60 seconds (do not overcook). Plate salmon and spoon extra sauce and capers over the top. Garnish with lemon wedges and additional parsley if desired. Serve immediately over pasta, rice, or mashed potatoes.

Notes & Timing

Inspired by Pierro's Italian Bistro

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