Salmon Piccata with Lemon Capers (Printable Version)
Tangy pan-seared salmon finished with lemon, capers and butter; ready in 30 minutes with gluten-free option.
# What You Need:
→ Fish
01 - 4 skinless salmon fillets, about 5 to 6 ounces each
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free flour for dredging)
→ Cooking Fats
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter, divided
→ Piccata Sauce
06 - 2 garlic cloves, minced
07 - 1/2 cup dry white wine
08 - 1/4 cup fresh lemon juice (about 2 lemons)
09 - 3 tablespoons capers, drained
10 - 1/4 cup low-sodium chicken or fish broth
11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices for garnish (optional)
# How-To Steps:
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.
02 - Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, 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 burn the garlic.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Add the lemon juice, capers, and broth. Simmer for 2 to 3 minutes until the sauce reduces slightly and thickens.
05 - Return the salmon fillets to the skillet and spoon the piccata sauce over them. Simmer for another 1 to 2 minutes to gently warm the fish through and allow the flavors to meld.
06 - Transfer the salmon to serving plates, spoon the pan sauce generously over each fillet, and sprinkle with chopped parsley. Garnish with lemon slices and serve immediately.
# Helpful Tips:
01 -
- The lemon caper sauce is the kind of thing you will want to drag crusty bread through until the plate is spotless.
- It looks impressive enough for guests but comes together in thirty minutes with one pan.
- That tangy salty balance cuts right through the richness of salmon in the most satisfying way.
02 -
- Do not move the salmon while it sears because patience is what gives you that gorgeous golden crust.
- Reduce the sauce until it coats the back of a spoon because a watery sauce will pool on the plate instead of clinging to the fish.
- Capers are already very salty so taste the sauce before adding any extra salt at the end.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it sears evenly instead of cooling down the pan.
- A squeeze of extra lemon juice right at the end wakes up all the flavors like nothing else.