Description
Salmon Piccata is a flavorful dish featuring tender, skinless salmon fillets cooked to a crispy finish and served with a vibrant sauce of garlic, capers, lemon juice, and fresh herbs. This recipe balances bright citrus notes with rich butter and aromatic dill for a delicious and elegant meal.
Ingredients
Scale
Salmon
- 2 lb. skinless salmon fillets
- Kosher salt, to taste
- 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 c. low-sodium chicken broth or water
- 1/4 c. white wine
- 2 tsp. finely grated lemon zest
- 3 tbsp. fresh lemon juice
- 1/2 c. coarsely chopped fresh dill and/or parsley
Instructions
- Brining the Salmon (Optional): In a large bowl or container, dissolve 4 Tbsp. kosher salt in 8 cups of cold water (enough to cover the salmon). Submerge the salmon fillets and let them brine for 10 minutes to enhance flavor and moisture. If skipping this step, simply season both sides of the salmon lightly with salt.
- Initial Cooking: Place a large nonstick skillet over high heat, and arrange the salmon fillets flesh-side down in a single layer while the pan is still cold. This helps achieve an even sear. Once you hear a sizzling sound, cook for about 1 minute, then reduce the heat to medium and cover the skillet. Let it cook covered for 5 minutes.
- Crisping the Salmon: Remove the lid and continue cooking the salmon undisturbed until the edges and surface are browned and crispy, about 3 to 4 minutes. Flip the fillets and cook the other side similarly for 3 to 5 minutes until crispy and cooked through. Transfer the salmon to a platter or baking sheet. Drain and discard excess fat, then wipe out the skillet with a paper towel.
- Making the Piccata Sauce: Over medium heat, add the garlic, capers, and 1 Tbsp. butter to the skillet. Stir occasionally and cook until the butter melts and garlic is fragrant, about 1 minute. Pour in the chicken broth (or water), white wine, lemon zest, lemon juice, and freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.
- Finishing the Sauce: Reduce the heat to low. Gradually whisk in the remaining 4 Tbsp. of cold butter, adding 1 Tbsp. at a time. Vigorously whisk after each addition until the butter is completely incorporated and the sauce turns glossy and smooth. Stir in the chopped dill and/or parsley for freshness.
- Serving: Spoon the warm piccata sauce over the cooked salmon fillets or return the salmon to the skillet briefly to heat through with the sauce. Serve immediately and enjoy the balance of bright citrus, briny capers, and buttery richness.
Notes
- This recipe optionally includes a brief brining step to enhance the salmon’s moisture and flavor.
- The sauce is enriched by gradually whisking in cold butter, which creates a silky texture.
- Fresh herbs like dill and parsley add brightness and complement the lemon and capers perfectly.
- Cooking the salmon skinless allows for a crispy, even exterior without sticking to the pan.
- The dish pairs well with light sides such as steamed vegetables or a simple green salad.
Nutrition
- Serving Size: 1 serving (about 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
