Salmon Piccata Recipe

Original Post: https://www.evolvingtable.com/salmon-piccata/

A spatula picks up a filet of salmon piccata with a creamy lemon butter sauce from a pan.

5 from 1 vote

This Salmon Piccata is seriously delicious and comes together in just 30 minutes! Simply pan-fry seasoned salmon fillets and smother them in a rich, creamy lemon-butter sauce with capers for a restaurant-quality dinner that's perfect for busy weeknights.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Author: London Brazil

Equipment

Fish spatula

Ingredients

1 ¼-1 ½ pounds salmon Verlasso
¼ cup flour divided, gluten-free 1-to-1 blend if needed
¼-½ teaspoon salt to taste
¼ teaspoon black pepper
4 tablespoons butter divided, salted
2 garlic cloves finely minced
¼ cup lemon juice freshly squeezed
1 cup chicken broth reduced sodium
¼ cup capers drained
Lemon zest optional

Get Recipe Ingredients

Instructions

Leaving the skin intact, cut the salmon into four 5-6 ounce filets.
1 ¼-1 ½ pounds salmon
Add the flour, ¼ teaspoon of salt, and ¼ teaspoon of black pepper to a large, shallow bowl. Whisk together until combined. Dip each salmon filet into the flour and coat all sides. Shake off any excess. Reserve the remaining flour.
¼ teaspoon black pepper
Add 2 tablespoons of butter to a large skillet over medium heat. Once melted, add the salmon filets, flesh-side down, and cook for 4-5 minutes. Flip them over and continue cooking for another 3-4 minutes, or until cooked through.
Remove the salmon from the skillet and place on a separate plate.
Add 2 additional tablespoons of butter to the skillet along with the garlic. Saute for 30 seconds, or until the garlic becomes fragrant. Whisk in 2 tablespoons of the reserved flour and then quickly pour in the lemon juice. Pour in the broth, ¼ cup at a time, whisking well after each addition.
2 garlic cloves, ¼ cup lemon juice, 1 cup chicken broth
Add the salmon back into the skillet along with the capers and heat it back up for 2-3 minutes. Just before serving, top with lemon zest, if desired. Enjoy!
¼ cup capers, Lemon zest

Video

Notes

Meal Prep and Storage

To Prep Ahead: The salmon can be cut down up to 24 hours before serving.
To Store: Leftover salmon picatta can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
To Freeze: This dish can be frozen in an airtight container or sealed freezer bag for up to 3-4 months.
To Reheat: The best way to reheat this salmon is to pop it back into a 300 °F oven for 5-7 minutes. It can also be heated up in a skillet over medium-low heat for 4-5 minutes.

Nutrition