Description
This Salmon Piccata recipe features perfectly seared salmon filets drizzled with a tangy lemon, caper, and white wine sauce. The dish is elegantly simple, highlighting fresh ingredients and quick stovetop cooking for a flavorful, restaurant-quality meal perfect for any occasion.
Ingredients
Salmon
- 1 pound salmon with skin, cut into 4 filets
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons avocado or vegetable oil, divided
Sauce
- 2 shallots, minced
- 1/3 cup vegetable broth
- 1/3 cup dry white wine
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, minced, plus extra for garnish
- 1 1/2 tablespoons lemon juice
- 1/2 lemon, sliced into 1/4 inch pieces
Instructions
- Prepare the Salmon. Pat the 1 pound of salmon filets dry with paper towels, then season both sides generously with kosher salt and black pepper. Heat 1 tablespoon of avocado or vegetable oil in a large skillet over medium heat. Place salmon skin-side down first and sear until the skin is golden brown and crispy, about 4 minutes. Flip and cook the other side until golden brown, approximately another 4 minutes. Once cooked, transfer salmon to a clean plate and tent with foil to keep warm.
- Make the Sauce. Add the remaining tablespoon of oil to the same skillet and reduce heat to medium-low. Add the minced shallots and cook until softened and translucent, about 4 minutes. Pour in the dry white wine, scraping up any browned bits from the pan’s bottom to incorporate flavor. Add the vegetable broth, lemon juice, and lemon slices, then simmer the sauce gently until it thickens enough to coat the back of a spoon. Remove the pan from heat and whisk in the unsalted butter, capers, and minced parsley. Taste and adjust seasoning if necessary.
- Assemble and Serve. Place one salmon filet on each serving plate. Spoon the warm piccata sauce generously over the salmon. Garnish with additional minced parsley for a fresh, vibrant finish. Serve immediately and enjoy this bright, savory dish.
Notes
- Patting the salmon dry before seasoning helps achieve a crisp skin texture upon searing.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the sauce to avoid adding sweetness.
- If you prefer, substitute vegetable broth with chicken broth for richer flavor.
- Be careful not to overcook the salmon; it should remain moist and tender inside.
- For a dairy-free version, omit the butter and finish the sauce with a splash of olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
