Why Make This Recipe
Salmon piccata is a delightful dish that brightens any meal with its zesty flavor and unique combination of ingredients. The lemon and capers create a vibrant sauce that contrasts beautifully with the salmon. If you love seafood, you might also enjoy our air fryer salmon bites, which are another tasty way to prepare salmon.
How to Make Salmon Piccata
To prepare salmon piccata, you’ll need to follow a few simple steps. This straightforward recipe guarantees a delicious meal in no time.
Ingredients:
- 680 g salmon fillets (24 oz) – four 170 g (6 oz) fillets
- 30 g all-purpose flour (1/4 cup)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil (30 ml)
- 3 tbsp unsalted butter (45 g)
- 1 small shallot (30 g), finely minced
- 60 ml dry white wine or low-sodium chicken stock (1/4 cup)
- 45 ml fresh lemon juice (3 tbsp), about 1 large lemon
- 2 tbsp capers, rinsed (30 g)
- 2 tbsp fresh parsley, chopped
- Optional: 1 tsp Dijon mustard
Directions:
- Pat the salmon fillets dry with paper towels and season both sides with kosher salt and black pepper. Let them rest at room temperature for 5–10 minutes.
- Dredge each fillet in flour, shaking off the excess.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear for 3–4 minutes, then flip and cook for an additional 2–4 minutes until cooked to your preference.
- Remove the salmon and tent with foil. In the same skillet, lower the heat, add unsalted butter, and sauté the shallot until translucent.
- Deglaze the pan with wine or stock, scraping up the fond, then add lemon juice and capers, simmering briefly.
- Whisk in cold butter until the sauce is glossy. Add parsley and adjust seasoning if necessary.
- Add salmon back to the skillet to warm and coat with sauce before serving.
How to Serve Salmon Piccata
Serve the salmon piccata with a side of pasta or rice to soak up the delicious lemony sauce. For a fresh contrast, pair it with a salad like our lemony quinoa salad. This combination not only enhances the flavors but also provides a balanced meal.
How to Store Salmon Piccata
To store leftover salmon piccata, place it in an airtight container and refrigerate it. It should last up to 2-3 days. Reheating gently on the stovetop will help preserve the texture and flavor.
Tips to Make Salmon Piccata
- Use fresh ingredients for the best flavor, especially the lemon and herbs.
- Adjust the level of lemon juice and capers to suit your taste if you prefer a milder or stronger flavor profile.
- If you love experimenting with flavors, consider adding a touch of Dijon mustard for an added kick.
Variation
You can create a variation of salmon piccata by adding vegetables like spinach or cherry tomatoes to the sauce. This not only adds color but also boosts the nutritional value. You may also want to try making air fryer salmon patties, which offer a different texture and taste.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, just make sure to thaw it properly in the refrigerator before cooking.
2. Is there a substitute for white wine?
If you prefer not to use wine, low-sodium chicken stock is a great alternative that adds flavor without alcohol.
3. What can I serve with salmon piccata?
It pairs well with a variety of sides such as steamed vegetables, mashed potatoes, or a refreshing salad.
Conclusion
Salmon piccata is not only a flavorful dish but also a healthy option that can easily be made at home. If you want to explore more salmon recipes, consider trying out this recipe for Salmon Piccata which highlights lemon butter caper sauce. For a quick option, check out this easy salmon piccata recipe that you can whip up in no time. Lastly, if you are looking for something fast, here’s a 25-minute salmon piccata recipe that is perfect for a busy weeknight.
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Salmon Piccata
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A delicious salmon dish with a zesty lemon and caper sauce that brightens any meal.
Ingredients
- 680 g salmon fillets (4 fillets, 170 g each)
- 30 g all-purpose flour (1/4 cup)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil (30 ml)
- 3 tbsp unsalted butter (45 g)
- 1 small shallot (30 g), finely minced
- 60 ml dry white wine or low-sodium chicken stock (1/4 cup)
- 45 ml fresh lemon juice (3 tbsp, about 1 large lemon)
- 2 tbsp capers, rinsed (30 g)
- 2 tbsp fresh parsley, chopped
- Optional: 1 tsp Dijon mustard
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with kosher salt and black pepper. Let them rest at room temperature for 5–10 minutes.
- Dredge each fillet in flour, shaking off the excess.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear for 3–4 minutes, then flip and cook for an additional 2–4 minutes until cooked to your preference.
- Remove the salmon and tent with foil. In the same skillet, lower the heat, add unsalted butter, and sauté the shallot until translucent.
- Deglaze the pan with wine or stock, scraping up the fond, then add lemon juice and capers, simmering briefly.
- Whisk in cold butter until the sauce is glossy. Add parsley and adjust seasoning if necessary.
- Add salmon back to the skillet to warm and coat with sauce before serving.
Notes
For a fresh contrast, pair it with a salad like a lemony quinoa salad. Store in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg