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    Salmon Piccata

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    A delightful dish featuring perfectly cooked salmon fillets topped with a tangy and rich piccata sauce.

    Ingredients for Salmon Piccata

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Skinless Salmon Fillet, center-cut, about 1.5 inches thick

    0 lb

    Substitute chevron-down

    Table Salt, divided

    teaspoons

    Substitute chevron-down

    Black Pepper, divided

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Garlic Clove, sliced thin

    each

    Substitute chevron-down

    All Purpose Flour

    teaspoons

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Capers, rinsed

    tablespoons

    Substitute chevron-down

    Lemon Zest, grated

    teaspoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Unsalted Butter, cut into 4 pieces

    tablespoons

    Substitute chevron-down

    Dill, chopped

    tablespoons

    Substitute chevron-down

    How to Make Salmon Piccata

    1. Prep the Salmon

    Begin by cutting your salmon fillet crosswise into four equal portions. Pat them dry with paper towels to ensure a good sear. Sprinkle both sides of the salmon with 0.5 teaspoon of table salt and 0.5 teaspoon of black pepper.

    2. Cook the Salmon

    Heat the extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat until it's just starting to smoke. Carefully place the salmon fillets flesh side down in the skillet. Cover the skillet and cook the salmon for about 5 minutes if you prefer it medium-rare, or 7 minutes for medium. The goal is to achieve a crispy, golden-brown crust. Once done, remove the skillet from the heat and transfer the salmon to a platter or individual plates.

    3. Prepare the Sauce

    Return the skillet to medium heat and add the sliced garlic. Cook the garlic until it's fragrant, which should take about 30 seconds. Stir in the all-purpose flour and cook for an additional 15 seconds to get rid of the raw flour taste.

    4. Deglaze the Pan

    Pour in the dry white wine, water, capers, lemon zest, and lemon juice, stirring to combine. Add the remaining 0.5 teaspoon of table salt and 0.5 teaspoon of black pepper. Bring this mixture to a boil and let it cook for about 30 seconds. This step helps to deglaze the pan, lifting all the flavorful bits stuck to the bottom.

    5. Finish the Sauce

    Remove the skillet from the heat. Gradually whisk in the unsalted butter, one piece at a time, until it melts and combines with the sauce, creating a silky texture. Stir in the chopped fresh dill to add a fresh, aromatic finish. Finally, spoon the sauce generously over the cooked salmon fillets.

    Variations

    Lemon Herb Chicken

    Use chicken breasts with parsley and a splash of white wine for a poultry variant.

    Lime Cilantro Shrimp

    Pair lime juice with cilantro for a zesty shrimp dish with a Mexican flair.

    Orange Tarragon White Fish

    Combine orange juice with tarragon for a sweet, aromatic alternative using white fish.

    Balsamic Basil Cod

    Use balsamic vinegar and basil for a Mediterranean twist suitable for cod or other white fish.

    Creamy Sauce

    Add crème fraîche or Greek yogurt to the lemon and caper sauce for a richer taste.


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