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–+ servings
salmon piccata plated with lemon caper sauce and fresh parsley

Salmon Piccata

This bright and buttery Salmon Piccata is an easy and flavorful twist on the classic Italian recipe, perfect for elegant weekend entertaining or a flavorful weeknight meal that comes together effortlessly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 389 kcal

Ingredients
  

  • 4 salmon fillets 6 ounces each, skin on
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon freshly ground black pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 small shallot finely minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 3 Tablespoons freshly squeezed lemon juice about 1 large lemon
  • 2 Tablespoons capers drained and lightly rinsed
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons finely chopped fresh flat-leaf parsley

Instructions
 

  • Pat the salmon fillets dry with paper towels. Season evenly on both sides with the kosher salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling.
  • Cook the salmon skin-side down for 4 to 5 minutes, until the flesh is mostly opaque and cooked about three-quarters of the way up the sides.
  • Flip the salmon and cook for an additional 1 to 2 minutes, just until cooked through. Remove the salmon from the pan and set aside.
  • Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 1 to 2 minutes, until softened but not browned.
  • Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 2 to 3 minutes.
  • Add the chicken broth and lemon juice. Bring to a gentle simmer and cook for 3-5 minutes to slightly reduce.
  • Stir in the capers. Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy.
  • Stir in the chopped parsley.
  • Return the salmon to the pan or plate the salmon and spoon the sauce around and lightly over the top. Serve immediately.

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for up to 3 days. We recommend storing it in the lemon-butter sauce to keep it moist. To reheat, warm gently on the stove over medium heat for about 5-10 minutes. Alternatively, you can reheat in the microwave in 30 second intervals, in a pinch.

Nutrition

Calories: 389kcalCarbohydrates: 3gProtein: 34gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 109mgSodium: 880mgPotassium: 910mgFiber: 0.5gSugar: 1gVitamin A: 420IUVitamin C: 8mgCalcium: 35mgIron: 2mg
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