Description

This Salmon Piccata recipe features tender, crispy seared salmon fillets served with a bright and flavorful lemon-caper butter sauce. The sauce is enriched with garlic, white wine, fresh herbs, and a touch of fresh lemon juice, creating a perfect balance of zesty and savory that elevates the rich salmon. Quick to prepare and impressive to serve, this dish is ideal for a weeknight dinner or a special occasion.

Ingredients

Scale

Salmon and Brine

2 lb. skinless salmon fillets
Kosher salt, for seasoning and brining (about 4 Tbsp. for brine)

Sauce and Seasoning

3 garlic cloves, finely chopped
2 tbsp. capers, drained
5 tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided
3/4 c. low-sodium chicken broth or water
1/4 c. white wine
2 tsp. finely grated lemon zest
3 tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
1/2 c. coarsely chopped fresh dill and/or parsley

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Instructions

Brine the Salmon (Optional): In a large bowl or container, combine 8 cups cold water and 4 Tbsp. kosher salt, stirring until dissolved. Submerge the salmon fillets in the brine and let them soak for 10 minutes. If you skip the brining step, simply season both sides of the salmon lightly with salt.
Start Cooking Salmon: Place a cold, large, nonstick skillet over high heat. Arrange the salmon fillets in a single layer flesh side down. When you hear sizzling, cook for about 1 minute to get a good sear, then reduce heat to medium, cover the pan, and cook for 5 minutes.
Sear and Brown Salmon: Remove the lid and cook the salmon undisturbed for 3 to 4 more minutes until the underside is browned and crispy. Flip the salmon and cook for an additional 3 to 5 minutes until the other side is similarly browned and crispy. Transfer salmon to a platter or baking sheet, drain and discard any accumulated fat, and wipe out the skillet.
Make the Sauce: Place the skillet back on medium heat and add the garlic, capers, and 1 Tbsp. butter. Stir occasionally as the butter melts for about 1 minute. Then add chicken broth (or water), white wine, lemon zest, lemon juice, and freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.
Finish the Sauce: Reduce heat to low and whisk the remaining 4 Tbsp. cold butter into the sauce one tablespoon at a time, whisking vigorously after each addition until all butter is incorporated and the sauce is glossy. Stir in the chopped fresh dill and/or parsley.
Serve: Spoon the finished lemon-caper butter sauce generously over the salmon fillets, or return the salmon to the skillet to warm through just before serving.

Notes

This recipe features a bright and bold lemon-caper sauce that complements the richness of salmon perfectly.
Brining the salmon is optional but enhances moisture retention and seasoning depth.
Be sure to add the cold butter slowly to emulsify and create a silky, glossy sauce.
Fresh dill or parsley both add fresh herbal notes; feel free to use your preference.
Serve immediately with your choice of side, such as steamed vegetables or rice, to enjoy the full flavor impact.

Nutrition

Serving Size: 1 serving (about 6 oz salmon with sauce)
Calories: 630
Sugar: 1 g
Sodium: 770 mg
Fat: 45 g
Saturated Fat: 16 g
Unsaturated Fat: 29 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 48 g
Cholesterol: 163 mg