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Salmon Piccata

Freshly Prepared Salmon Piccata Plate
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Elevate your weeknight dinner with this vibrant Salmon Piccata, featuring pan-seared salmon fillets bathed in a bright, tangy lemon-caper sauce. This quick and elegant dish is bursting with flavor and comes together in under 30 minutes.

Ingredients

Scale
  • 1.5 lbs salmon fillets, skin on or off, cut into 4 portions
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 2 tablespoons capers, drained
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges for serving (optional)

Instructions

  1. Pat salmon fillets dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Lightly dredge each salmon fillet in the flour mixture, shaking off any excess.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot and shimmering, carefully place salmon fillets, skin-side down if applicable, in the skillet.
  3. Sear salmon for 4-5 minutes per side, or until cooked through and easily flakes with a fork. Remove salmon from the skillet and set aside on a plate, tented with foil to keep warm.
  4. Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Deglaze the pan by pouring in the white wine (or broth) and scraping up any browned bits from the bottom.
  5. Stir in the fresh lemon juice and capers. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to slightly reduce and thicken.
  6. Return the salmon fillets to the skillet, spooning the lemon-caper sauce over them. Garnish generously with fresh chopped parsley.
  7. Serve immediately with lemon wedges, if desired.

Notes

Serve your Salmon Piccata alongside roasted asparagus, steamed green beans, or a light pasta like angel hair to soak up all that delicious lemon-caper sauce.

Find it online: https://auntyspices.com/authentic-salmon-piccata/