Salmon Piccata
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 3 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
- Lemon slices for serving
Instructions
- Pat salmon fillets dry with paper towels. Season both sides with salt and pepper, then dust lightly with flour and shake off the excess.
- Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add salmon fillets skin side down and cook undisturbed for 4 minutes.
- Flip gently and cook another 3 to 4 minutes until fish flakes easily. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium. Add 1 tablespoon butter to the pan, then add garlic and stir for 30 seconds until fragrant.
- Pour in white wine and let it bubble and reduce for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Add lemon juice and capers. Stir and simmer for 2 more minutes. Taste and adjust seasoning if needed.
- Remove pan from heat and swirl in remaining 2 tablespoons of butter until the sauce is glossy and smooth.
- Return salmon to the pan, spoon sauce over the top, scatter fresh parsley, and serve immediately with lemon slices.
Notes
Always pat salmon fillets completely dry before flouring and searing — moisture is the enemy of a good crust and will cause the fish to steam instead of brown.