Salmon Piccata
Elevate your weeknight dinner routine with this restaurant-quality Salmon Piccata recipe, a delightful twist on the classic Italian dish. Featuring tender, pan-seared salmon fillets coated in a light golden crust, the dish is served in a zesty lemon-caper sauce infused with the richness of butter, aromatic garlic, and dry white wine. Ready in just 35 minutes, this recipe balances elegance and ease, making it perfect for both busy weeknights and special occasions. Garnished with fresh parsley and vibrant lemon slices, it pairs beautifully with creamy mashed potatoes or a simple side of sautéed vegetables. Impress your loved ones with this fresh and flavorful salmon dish that’s sure to be a showstopper on your table.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skinless)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic (minced)
- 0.5 cups dry white wine
- 0.75 cups chicken broth
- 0.25 cups lemon juice (freshly squeezed)
- 2 tablespoons capers (drained and rinsed)
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lemon slices (for garnish)
Instructions
Season the salmon fillets on both sides with salt and black pepper.
Dredge each salmon fillet lightly in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add 1 tablespoon of butter to the skillet and let it melt.
Place the salmon fillets in the skillet and cook for 4–5 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
Deglaze the skillet by adding the dry white wine. Let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the skillet.
Stir in the chicken broth, lemon juice, and capers. Bring the sauce to a simmer and cook for 4–5 minutes, allowing the flavors to meld together.
Return the salmon fillets to the skillet and spoon the sauce over them. Cook for an additional 2–3 minutes to warm the salmon through.
Transfer the salmon fillets to serving plates and pour the sauce over them.
Garnish with fresh parsley and lemon slices, then serve immediately.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 65.9 mcg | 330% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2323 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
