Description
Salmon Piccata is a bright and flavorful dish featuring pan-seared salmon fillets topped with a tangy lemon-caper sauce—an Italian-inspired meal ready in 30 minutes.
Ingredients
Pan-Seared Salmon:
- 1 ½ pounds whole salmon fillet
- Kosher salt, for seasoning
- Black pepper, for seasoning
- 2 tablespoons olive oil
Piccata Sauce:
- ½ cup unsalted vegetable stock or broth
- 1 teaspoon lemon zest
- ⅓ cup lemon juice
- ¼ cup dry white wine
- ¼ cup capers
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon chopped parsley
- 1 teaspoon chopped dill
Instructions
1. If needed, remove the salmon skin and cut into four 6-ounce fillets.
2. Pat the salmon dry with paper towels and season both sides with salt and pepper.
3. Heat a 12-inch pan over medium heat until hot, then add the olive oil.
4. Increase heat to medium-high and add the salmon fillets flesh-side down.
5. Press each fillet into the pan for 10 seconds, then reduce heat to medium.
6. Cook for 4 to 5 minutes, occasionally pressing down, until golden brown and crispy.
7. Flip the fillets and cook for 1 to 2 minutes more, until internal temperature reaches 120°F for medium-rare or 130°F for medium.
8. Transfer the salmon to a paper towel-lined plate and set aside; do not clean the pan.
9. In the same pan, add vegetable stock, lemon zest, lemon juice, white wine, capers, salt, and pepper.
10. Stir and bring to a simmer over medium heat; reduce sauce by half, about 5 to 7 minutes.
11. Reduce heat to low and whisk in the butter until the sauce is smooth.
12. Taste and adjust seasoning if needed.
13. Return the salmon to the pan and drizzle with the sauce.
14. Garnish with parsley, dill, and lemon wedges if desired. Serve immediately.
Notes
Use freshly squeezed lemon juice for the brightest flavor.
Removing the skin ensures better sear contact with the pan, but it’s optional.
For a richer sauce, you can substitute chicken broth for vegetable stock.
Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet or microwave.