Salmon Piccata with Capers (Printable)
Bright pan-seared salmon with lemon-caper sauce, ready in 30 minutes; gluten-free option.
# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, about 5 to 6 ounces each
02 - Salt and black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free flour for dredging, optional)
→ Cooking Fats
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
→ Piccata 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 fresh parsley, chopped
12 - Lemon slices for garnish (optional)
# Directions:
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, or skip this step for a gluten-free version.
02 - Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter melts and begins to foam. Add the salmon fillets and cook for 3 to 4 minutes per side until golden brown and just cooked through. Transfer the fillets 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 about 30 seconds until fragrant, being careful not to let the garlic brown.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Add the lemon juice, drained capers, and broth. Bring to a simmer and cook 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 gently for 1 to 2 minutes to warm the fish through and allow the flavors to meld.
06 - Transfer to serving plates, sprinkle with chopped fresh parsley, and garnish with lemon slices. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce comes together in the same pan so you get all those caramelized bits without a sink full of dishes.
- It feels like something you would order at a coastal restaurant but the whole thing is done in thirty minutes flat.
02 -
- Do not move the salmon around while it sears because patience is what gives you that beautiful golden crust instead of a torn ragged fillet.
- Reduce the sauce until it coats the back of a spoon because a watery piccata sauce will pool on the plate and dilute every flavor you just built.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it hits the pan at a more even temperature and cooks through without drying out on the edges.
- Taste the sauce before returning the fish because caper brine varies wildly between brands and you may need a tiny pinch of sugar to balance it out.