Description
Salmon Piccata is a flavorful and elegant dish featuring pan-seared salmon fillets topped with a tangy and savory piccata sauce made from white wine, capers, lemon juice, and fresh parsley. This recipe combines crispy seared salmon with a bright and buttery sauce, perfect for a quick, gourmet meal.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 oz each, skinless)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil (for cooking)
- 2 tablespoons unsalted butter (for richness)
For the Piccata Sauce:
- 1/2 cup white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup low-sodium chicken broth (for flavor)
- 2 tablespoons capers (rinsed and drained)
- Juice of 1 lemon (for brightness)
- Zest of 1 lemon (for added flavor)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper to enhance flavor.
- Dredge in Flour: Lightly coat each salmon fillet in all-purpose flour, shaking off any excess to ensure a light crust when searing.
- Heat Oil and Butter: In a large skillet, heat olive oil and unsalted butter over medium-high heat until the butter is melted and bubbling for a rich cooking fat base.
- Sear the Salmon: Add the salmon fillets to the skillet and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove and set aside on a plate.
- Deglaze the Pan: Pour white wine into the skillet, scraping up browned bits from the bottom using a wooden spoon. Let it simmer for about 2 minutes to reduce.
- Add Broth and Capers: Stir in chicken broth and capers, bring to a simmer, and cook for 3-4 minutes until the sauce slightly thickens and flavors meld.
- Add Lemon Juice and Zest: Mix in the lemon juice and zest, tasting and adjusting salt and pepper as necessary to balance the tangy brightness.
- Return Salmon to the Pan: Place the salmon fillets back in the skillet, spoon sauce over them, and cook for an additional 1-2 minutes to heat through and infuse flavors.
- Garnish: Remove from heat and sprinkle with fresh chopped parsley for a burst of color and fresh herbal aroma.
- Serve: Plate the salmon and drizzle generously with the piccata sauce. Serve immediately to enjoy the full vibrant flavors of the dish.
Notes
- Use skinless salmon fillets for even cooking and ease of serving.
- For wine alternatives, use additional chicken broth or a splash of white grape juice if avoiding alcohol.
- Ensure not to overcook salmon; it should be opaque and flaky but still moist.
- Adjust seasoning carefully after adding lemon juice to avoid over-salting.
- This dish pairs well with steamed vegetables, rice, or a light salad.
