Description
This Salmon Piccata recipe features tender, pan-seared salmon filets coated in a light flour crust and served with a tangy, buttery lemon-caper sauce. Ready in just 25 minutes, it’s a flavorful, elegant dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 1 ¼-1 ½ lbs. salmon (Verlasso), skin intact
- ¼ cup flour (gluten-free 1-to-1 blend, if needed)
- ¼-½ tsp. salt (to taste)
- ¼ tsp. black pepper
- 4 Tbsp. butter (salted), divided
Sauce
- 2 cloves garlic, finely minced
- ¼ cup lemon juice (freshly squeezed)
- 1 cup chicken broth (reduced sodium)
- ¼ cup capers, drained
- Lemon zest (optional, for garnish)
Instructions
- Prepare the Salmon: Leaving the skin intact, cut the salmon into four 5-6 ounce filets to ensure even cooking.
- Coat the Salmon: In a large, shallow bowl, whisk together the flour, ¼ teaspoon salt, and ¼ teaspoon black pepper. Dip each salmon filet into the flour mixture, coating all sides well. Shake off any excess flour and set aside the remaining flour for the sauce.
- Sear the Salmon: Heat 2 tablespoons of butter in a large skillet over medium heat until melted. Add the salmon filets flesh-side down and cook for 4-5 minutes. Flip and cook for another 3-4 minutes or until the salmon is cooked through. Then, remove the salmon from the skillet and place on a plate.
- Make the Sauce: Add the remaining 2 tablespoons of butter to the skillet along with the minced garlic. Sauté for about 30 seconds until fragrant. Whisk in 2 tablespoons of the reserved flour quickly to form a roux. Then gradually whisk in the lemon juice followed by the chicken broth in ¼ cup increments, whisking well after each addition to create a smooth sauce.
- Combine and Warm: Return the salmon filets to the skillet and add the capers. Heat together for 2-3 minutes, allowing the flavors to meld and the salmon to warm through.
- Garnish and Serve: Just before serving, sprinkle with lemon zest if desired for a fresh citrus aroma and extra brightness. Serve immediately and enjoy your flavorful Salmon Piccata!
Notes
- Ensure the skillet is hot enough before adding salmon to get a nice sear.
- Do not overcook salmon to maintain moist and tender texture.
- Use fresh lemon juice for the best flavor in the piccata sauce.
- Capers add a salty and tangy punch—adjust the amount to your taste.
- This dish pairs well with a side of roasted vegetables or a simple pasta.
