Description
A quick and flavorful Salmon Piccata featuring a lemon-caper butter sauce that transforms this dish into a weeknight favorite.
Ingredients
Scale
- 680 g salmon fillets (24 oz) – four 170 g (6 oz) fillets
- 30 g all-purpose flour (1/4 cup)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil (30 ml)
- 3 tbsp unsalted butter (45 g)
- 1 small shallot (30 g), finely minced
- 60 ml dry white wine or low-sodium chicken stock (1/4 cup)
- 45 ml fresh lemon juice (3 tbsp), about 1 large lemon
- 2 tbsp capers, rinsed (30 g)
- 2 tbsp fresh parsley, chopped
- Optional: 1 tsp Dijon mustard
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with kosher salt and black pepper. Let rest at room temperature for 5–10 minutes.
- Dredge each fillet in flour, shaking off excess.
- Heat olive oil in a skillet over medium-high until shimmering. Add fillets skin-side down and sear for 3–4 minutes, then flip and cook for an additional 2–4 minutes until cooked to your preference.
- Remove salmon and tent with foil. In the same skillet, lower heat, add unsalted butter, and sauté. Add shallot and cook until translucent.
- Deglaze the pan with wine or stock, scraping up fond, then add lemon juice and capers, simmering briefly.
- Whisk in cold butter until sauce is glossy. Add parsley and adjust seasoning if necessary.
- Add salmon back to skillet to warm and coat with sauce before serving.
Notes
For extra flavor, consider adding a splash of Dijon mustard to the sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 430
- Sugar: 1g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 41g
- Cholesterol: 90mg