Description
Salmon Piccata is a vibrant, flavorful dish featuring crispy seared salmon fillets topped with a tangy sauce of capers, lemon juice, white wine, and fresh herbs. This recipe balances the rich, buttery fish with bright, briny accents, making it a perfect elegant yet easy-to-make dinner.
Ingredients
Scale
Salmon
- 2 lb. skinless salmon fillets
- Kosher salt (for seasoning or brine)
- 1 tsp. freshly ground black pepper
Sauce
- 3 garlic cloves, finely chopped
- 2 tbsp. capers, drained
- 5 tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided
- 3/4 cup low-sodium chicken broth or water
- 1/4 cup white wine
- 2 tsp. finely grated lemon zest
- 3 tbsp. fresh lemon juice
- 1/2 cup coarsely chopped fresh dill and/or parsley
Instructions
- Brining the Salmon (Optional): In a large bowl or container, dissolve 4 tablespoons kosher salt in 8 cups cold water (enough to cover salmon). Submerge salmon fillets and let brine for 10 minutes. This step enhances flavor and moisture. If skipping, season salmon lightly with salt on both sides.
- Searing the Salmon: Heat a large nonstick skillet over high heat. Arrange salmon fillets skin-side down in a single layer while skillet is cold to prevent sticking. Once you hear a sizzle (about 1 minute), reduce heat to medium and cover. Cook for 5 minutes, then uncover.
- Cooking until Crispy: Continue cooking the salmon undisturbed until the bottom side is browned and crispy, about 3 to 4 minutes. Flip the fillets and cook the other side until browned and firm, another 3 to 5 minutes. Transfer salmon to a large platter or baking sheet. Drain fat and wipe out skillet.
- Making the Sauce: Over medium heat in the same skillet, add garlic, capers, and 1 tablespoon butter. Stir occasionally, cooking until butter melts and garlic is fragrant, about 1 minute. Add chicken broth or water, white wine, lemon zest, lemon juice, and black pepper. Bring to a simmer and cook, stirring occasionally, until the sauce slightly thickens, 3 to 5 minutes.
- Finishing the Sauce: Reduce heat to low. Whisk in the remaining 4 tablespoons butter, one tablespoon at a time, whisking vigorously after each addition until the sauce is glossy and emulsified. Stir in chopped dill and/or parsley for fresh herbal brightness.
- Serving: Spoon the lemon-caper sauce over the salmon fillets on a platter, or return the salmon to the skillet to warm through gently before serving.
Notes
- This salmon piccata features a bold, bright sauce made with capers, garlic, and fresh lemon, which beautifully complements the richness of the seared salmon.
- Brining the salmon is optional but helps keep the fillets moist and flavorful.
- Using a nonstick skillet helps achieve the perfect crispy crust on the salmon without sticking.
- Cold butter pieces whisked into the sauce create a luscious and silky finish.
- You can customize herbs with dill, parsley, or a combination depending on flavor preference.
Nutrition
- Serving Size: 1 serving (approximately 8 oz salmon with sauce)
- Calories: 630
- Sugar: 1 g
- Sodium: 770 mg
- Fat: 45 g
- Saturated Fat: 16 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 163 mg
