Salmon Piccata with Lemon (Print version)
Quick pan-seared salmon in a bright lemon-caper sauce with garlic, capers and parsley, ready in 30 minutes.
# What you'll need:
→ Fish
01 - 4 salmon fillets (about 5 to 6 ounces each), skinless
02 - Salt and black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free flour for dredging)
→ Cooking
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 (optional)
# How to make it:
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 the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the salmon fillets and cook for 3 to 4 minutes per side, or until golden and just cooked through. Transfer the salmon to a plate and cover loosely with foil.
03 - In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Pour in the dry 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 another 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 while hot.
# Expert suggestions:
01 -
- The lemon caper sauce comes together in the same pan, so you get incredible flavor with almost no extra dishes.
- It tastes like something you would order at a cozy trattoria but takes barely thirty minutes from fridge to plate.
02 -
- Dry your salmon thoroughly before searing because any moisture left on the surface will cause the oil to splatter and prevent a good crust.
- Do not move the fillets around while they sear, since patience is the only way to get that deep golden color that makes piccata special.
03 -
- Take the salmon out of the fridge about fifteen minutes before cooking so it comes closer to room temperature and sears more evenly.
- Taste the sauce before returning the fish to the pan and adjust with a pinch more salt or a squeeze of lemon until it sings on your tongue.