Why Make This Recipe
Salmon Piccata is a delightful dish that features tender salmon fillets complemented by a bright, zesty sauce made from lemon, capers, and butter. This recipe is perfect for a quick weeknight dinner or a special occasion. With a total cooking time of about 30 minutes, you can enjoy a restaurant-quality meal at home. If you love lemony flavors, this dish pairs wonderfully with other lemon-infused recipes, such as lemon chicken orzo skillet.
How to Make Salmon Piccata
Ingredients:
- 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
Directions:
- 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 the skillet to warm and coat with sauce before serving.
How to Serve Salmon Piccata
Serve the salmon piccata on a bed of rice, pasta, or sautéed vegetables. Add a side of lemon wedges for an extra pop of flavor. This dish can also be complemented with a light salad. For side dishes that work beautifully with salmon, try pairing with a creamy lemon butter bean skillet.
How to Store Salmon Piccata
If you have leftovers, you can store them in the refrigerator. Place the salmon in an airtight container, separating it from the sauce. It’ll stay good for up to 2 days. To reheat, use a skillet on low heat until warmed through, which preserves the texture. For a unique twist, consider using the leftover salmon in a butter skillet dinner.
Tips to Make Salmon Piccata
- Make sure your pan is hot before adding the fish. This helps create a nice sear.
- Use fresh lemon juice for the best flavor; bottled juice may not taste as vibrant.
- If you enjoy a thicker sauce, simply whisk in a little more cold butter.
- Adding Dijon mustard is optional but can give the sauce a delightful tang.
Variations
If you’re looking for a twist on traditional salmon piccata, consider using different types of fish like halibut or tilapia. You can also add different herbs such as dill or thyme to make the flavor profile unique. You may also find A Lemon Cake To Die For useful.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but it’s best to thaw it completely before cooking. You may also find Air Fryer Lemon Dill useful.
2. What can I serve with salmon piccata?
It pairs well with rice, pasta, or steamed vegetables. You can also serve it with a fresh salad.
3. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce ahead and simply reheat it when you’re ready to serve the salmon.
Conclusion
Salmon Piccata is a delicious and quick dish that can impress anyone at your dining table. For more interesting recipes, check out this amazing salmon piccata with lemon butter caper sauce, or this easy salmon piccata recipe, and also consider this salmon piccata with lemon and capers for a variety of cooking ideas!
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Salmon Piccata
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful dish featuring tender salmon fillets complemented by a bright, zesty sauce made from lemon, capers, and butter.
Ingredients
- 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 the skillet to warm and coat with sauce before serving.
Notes
Use fresh lemon juice for the best flavor; bottled juice may not taste as vibrant. For a thicker sauce, whisk in more cold butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg