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Salmon Piccata Recipe

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4.1 from 7 reviews

This Salmon Piccata recipe delivers a bright and tangy Italian-inspired dish that can be prepared in under 30 minutes. Featuring crispy-skinned salmon fillets roasted to perfection and topped with a luscious lemon-caper butter sauce, it’s a restaurant-quality meal that’s simple enough for a weeknight dinner.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian

Ingredients

Sauce Ingredients

  • 1/4 cup dry white wine
  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 4 tablespoons unsalted butter

Salmon

  • 1 pound salmon fillets
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Minced fresh parsley, optional

Instructions

  1. Prepare the sauce: In a large skillet over medium heat, combine the dry white wine, reduced-sodium chicken broth, capers, fresh lemon juice, and minced garlic. Bring the mixture to a boil, then reduce to a simmer and cook until slightly reduced, about 1 to 2 minutes. Stir in unsalted butter one tablespoon at a time until the sauce becomes creamy. Continue to simmer for 1 more minute, then remove from heat.
  2. Season the salmon: Pat the salmon fillets dry and season both sides with salt and pepper to taste.
  3. Sear the salmon: Heat olive oil in a separate oven-safe large skillet over medium-high heat. Place the salmon fillets skin side down in the hot oil, cooking undisturbed until the skin is crispy and golden brown, about 4 to 5 minutes.
  4. Flip and add sauce: Carefully flip the salmon fillets over. Pour the prepared lemon-caper butter sauce over the salmon to coat.
  5. Roast in the oven: Transfer the skillet with salmon and sauce to the preheated oven at 425°F (220°C). Roast for 6 to 10 minutes, or until the salmon reaches your desired doneness, or an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
  6. Serve and garnish: Plate the salmon fillets and spoon the sauce over the top. Garnish with minced fresh parsley if desired, and serve immediately.

Notes

  • Use an oven-safe skillet to easily transfer the salmon from stovetop to oven without disturbing the fillets.
  • For the best crispy skin, avoid moving the salmon while cooking skin side down.
  • If you prefer, substitute vegetable broth for chicken broth to make the dish pescatarian.
  • Adjust lemon juice quantity for more or less tanginess based on taste.

Find it online: https://zaracooking.com/salmon-piccata-recipe/