Salmon Piccata

Salmon Piccata features golden pan-seared salmon in a buttery lemon-caper sauce with garlic and fresh parsley. This easy one-skillet dinner is ready in 30 minutes!

Course Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 550

Author Kim

Ingredients

2 large salmon fillets 5 to 6-ounces each
1 ½ teaspoons kosher salt and pepper to taste
2 tablespoons olive oil plus more if needed

Piccata Sauce

4 tablespoons salted butter
1 finely chopped shallot
1 clove minced garlic
½ cup chicken broth or vegetable broth
4 tablespoons lemon juice about one lemon
1 teaspoon lemon zest about 1 large lemon
3 tablespoons capers
2 tablespoons finely chopped Italian parsley for garnish
Optional: lemon slices for serving

Instructions

Pat the 2 large salmon fillets dry with paper towels. Season both sides with 1 teaspoon of the salt and black pepper.
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon skin-side up (or presentation side down if skinless). Cook undisturbed for about 4 minutes, until a golden crust forms.
Carefully flip the salmon, reduce the heat to medium, and cook for another 1 to 2 minutes, or until the salmon reaches your preferred doneness. Transfer the fillets to a plate and set aside.
In the same skillet, melt the 4 tablespoons salted butter. Add the 1 finely chopped shallot, 1 clove minced garlic, and remaining ½ teaspoon salt. Cook for about 1 minute, stirring frequently, until the shallot softens and the garlic is fragrant.
Stir in the ½ cup chicken broth or vegetable broth, 4 tablespoons lemon juice, 1 teaspoon lemon zest, and 3 tablespoons capers. Bring the sauce to a gentle simmer and cook for about 4 minutes, allowing it to reduce slightly.
Return the salmon to the skillet and spoon the sauce over the top. Let it warm through for about 1 minute.
Sprinkle with 2 tablespoons finely chopped Italian parsley and serve immediately with lemon slices, if desired.

Notes

Storage: Allow leftover salmon to cool, then transfer it to an airtight container and refrigerate for up to 2 days. I actually prefer it cold and flaked over a salad rather than reheating it.

Feel free to double this recipe to feed four!

Nutrition