Salmon Piccata Recipe
Introduction
Salmon Piccata is a quick and elegant dish that can be ready in just 20 minutes. Featuring tender salmon fillets in a tangy lemon and caper sauce, this recipe is perfect for a flavorful weeknight dinner or a special occasion.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds salmon (cut into 4 equal pieces)
- ½ teaspoon kosher salt (more to taste)
- ½ teaspoon garlic powder
- ¼ cup all purpose flour (for dredging)
- 2 tablespoons unsalted butter
- 1 medium shallot (finely chopped)
- ½ cup chicken broth (or use veggie broth)
- 1 lemon (zested and juiced)
- 3 tablespoons capers (drained)
- 1 cup heavy cream
- 1 tablespoon dill (finely chopped for serving)
Instructions
- Step 1: Cut the salmon into 4 equal pieces. Sprinkle each piece with ½ teaspoon of garlic powder and ½ teaspoon of salt on all sides. Dredge each piece in flour, coating all sides evenly.
- Step 2: Heat a pan over medium heat and add the olive oil. Place the salmon pieces in the pan and cook for 2 minutes. Flip and cook for another 2 minutes. The salmon should not be fully cooked yet. Remove salmon and set aside on a plate.
- Step 3: Add the chopped shallot, butter, and an additional 1 teaspoon of salt to the pan. Cook for 2-3 minutes or until the shallots are soft and translucent.
- Step 4: Stir in the capers, lemon juice, chicken broth, and lemon zest. Let the mixture simmer for about 2 minutes until the liquid reduces by half.
- Step 5: Pour in the heavy cream and taste the sauce, adjusting seasoning if needed. Simmer on low heat for 3-4 minutes to allow the sauce to thicken slightly.
- Step 6: Return the salmon to the pan. Cook on medium-low heat for an additional 3-4 minutes, spooning the sauce over the salmon. The fish is done when it flakes easily with a fork and the sauce has thickened more.
- Step 7: Sprinkle the finely chopped dill over the salmon. Optionally, tuck in some lemon slices for garnish. Serve with mashed potatoes, orzo pasta, or a side of vegetables or salad. Enjoy!
Tips & Variations
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Try adding a splash of white wine to the sauce for extra depth of flavor.
- If you prefer a crispier coating, let the floured salmon rest for 5 minutes before cooking.
- Fresh dill can be substituted with parsley or basil for a different herbal note.
Storage
Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the salmon and separating the sauce. Avoid microwaving as it may cause the cream sauce to break.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure to fully thaw and pat the salmon dry before seasoning and cooking to ensure even cooking and better texture.
What can I serve with salmon piccata?
This dish pairs wonderfully with mashed potatoes, orzo pasta, steamed vegetables, or a fresh green salad for a complete meal.
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Salmon Piccata Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Salmon Piccata recipe offers a deliciously creamy and tangy sauce with capers and lemon that perfectly complements tender, pan-seared salmon fillets. Prepared in just 20 minutes, it’s an elegant yet easy dish ideal for a quick weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 1 ½ pounds salmon (cut into 4 equal pieces)
- ½ teaspoon kosher salt (more to taste)
- ½ teaspoon garlic powder
- ¼ cup all purpose flour (for dredging)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Sauce
- 1 medium shallot (finely chopped)
- ½ cup chicken broth (or use veggie broth)
- 1 lemon (zested and juiced)
- 3 tablespoons capers (drained)
- 1 cup heavy cream
- 1 tablespoon dill (finely chopped for serving)
Instructions
- Prepare Salmon: Cut the salmon into 4 equal pieces. Season each piece with ½ teaspoon garlic powder and ½ teaspoon kosher salt on all sides. Dredge each piece thoroughly in all-purpose flour to get an even coating.
- Pan-Sear the Salmon: Heat a pan over medium heat and add olive oil. Place the floured salmon pieces in the pan and cook for 2 minutes on one side without moving them to develop a nice crust. Flip and cook for another 2 minutes. The salmon should be partially cooked but not fully done. Remove the salmon from the pan and set aside on a plate.
- Sauté Shallot and Butter: In the same pan, add the chopped shallot, butter, and 1 teaspoon kosher salt. Cook for 2 to 3 minutes until the shallots soften and become fragrant.
- Add Capers, Lemon, and Broth: Stir in the capers, lemon juice, chicken broth, and lemon zest. Let the mixture cook down for about 2 minutes until it reduces by half and the flavors concentrate.
- Incorporate Heavy Cream: Pour in the heavy cream, stir well and taste the sauce, adjusting seasoning if necessary. Simmer the sauce over low heat gently for 3 to 4 minutes to thicken slightly.
- Finish Cooking Salmon: Return the salmon pieces to the pan, spooning the sauce over the fish. Cook on medium-low heat for another 3 to 4 minutes, or until the salmon is fully cooked through and flakes easily with a fork, and the sauce has thickened to your liking.
- Garnish and Serve: Sprinkle fresh chopped dill over the salmon. Optionally, tuck in some lemon slices for extra flavor and presentation. Serve the salmon piccata alongside mashed potatoes, orzo pasta, or a side of vegetables or salad for a complete meal.
Notes
- Do not overcook the salmon during the initial sear to avoid dryness; it will finish cooking in the sauce.
- Use fresh lemon juice and zest to enhance the bright, tangy flavor of the piccata sauce.
- Capers add a salty, briny note, so adjust salt carefully.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- This dish pairs beautifully with light sides like steamed vegetables or a fresh green salad.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: salmon piccata, pan-seared salmon, creamy lemon sauce, caper sauce, quick salmon recipe, Italian salmon
