Salmon Piccata That Tastes Like the Coast on a Weeknight
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 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
- Salt and pepper to taste
Instructions
- Take the salmon out of the fridge about 10 minutes before cooking to take the chill off.
- Mix flour, salt, and pepper on a flat plate. Lightly coat each fillet on both sides and shake off the excess.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side up and cook undisturbed for 3 to 4 minutes.
- Flip carefully and cook another 3 minutes. Remove salmon to a plate and set aside.
- Reduce heat to medium. Add 1 tablespoon butter to the same pan and melt. Add garlic and cook for 45 seconds until fragrant.
- Pour in white wine and let it bubble, scraping up any bits from the bottom of the pan. Cook for 2 minutes.
- Add lemon juice and capers. Stir and simmer for 2 more minutes.
- Remove pan from heat. Stir in remaining 2 tablespoons of butter until melted and sauce is smooth.
- Taste and adjust salt. Return salmon to the pan, spoon sauce over the top, scatter parsley, and serve immediately.
Notes
Pull the pan off the heat completely before stirring in the last of the butter at the end — if the pan is still hot, the sauce will break and turn greasy instead of silky.