Description
Salmon Piccata is a vibrant and flavorful dish featuring tender, crispy-skinned salmon fillets cooked in a tangy sauce made with briny capers, bright lemon juice, fresh herbs, and garlic, finished with a luxurious buttery glaze. Perfectly balanced and quick to prepare, this recipe is ideal for a satisfying weeknight dinner.
Ingredients
Scale
Salmon and Seasoning
- Kosher salt
- 2 lb. skinless salmon fillets
- 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
- Brine the Salmon (Optional): In a large bowl or container, combine 8 cups of cold water and 4 Tbsp. kosher salt, stirring until salt dissolves. Submerge the salmon fillets in the brine and let them soak for 10 minutes. If skipping brining, lightly season both sides of the salmon with kosher salt.
- Cook the First Side: Place a large cold nonstick skillet over high heat. Arrange the salmon fillets flesh side down in a single layer. Wait until you hear a sizzle, about 1 minute, then reduce the heat to medium and cover the pan. Cook for 5 minutes covered.
- Crisp and Brown the Salmon: Uncover the pan and continue to cook the salmon undisturbed until the bottom is browned and crispy, approximately 3 to 4 minutes more. Flip the fillets and cook the other side for 3 to 5 minutes until browned and crispy. Transfer the cooked salmon to a large platter or baking sheet, drain and discard excess fat from the skillet, then wipe the skillet clean.
- Prepare the Sauce: Return the skillet to medium heat and add the finely chopped garlic, drained capers, and 1 Tbsp. of the cold butter. Stir occasionally as the butter melts, about 1 minute. Then add the chicken broth (or water), white wine, lemon zest, lemon juice, and freshly ground black pepper. Bring the mixture to a simmer, stirring occasionally, and cook for 3 to 5 minutes until the sauce slightly thickens.
- Finish the Sauce with Butter and Herbs: Reduce the heat to low. Whisk in the remaining 4 Tbsp. of cold butter, adding 1 Tbsp. at a time while whisking vigorously to create a glossy sauce. Stir in the coarsely chopped fresh dill and/or parsley.
- Serve: Spoon the piccata sauce generously over the salmon fillets or return the salmon to the skillet to warm through before serving. Enjoy immediately.
Notes
- This salmon piccata has bold flavor from capers, bright lemon juice, and fragrant garlic that easily elevates a weeknight meal.
- Brining the salmon is optional but helps achieve extra moistness and seasoning.
- Using a cold skillet to start the salmon helps develop that coveted crispy skin texture.
- The butter is added last in small increments while whisking, to emulsify the sauce and ensure a silky finish.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 630
- Sugar: 1 g
- Sodium: 770 mg
- Fat: 45 g
- Saturated Fat: 16 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 163 mg
