Lemon Salmon Piccata
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
536 kcal
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Course
Main Course
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Cuisine
American
Lemon Salmon Piccata
Description
This Lemon Salmon Piccata recipe begins with seasoning salmon fillets, then lightly dredging them in flour to create a delicate crust. Pan-searing in olive oil crisps the salmon exterior while leaving the interior moist. After removing the salmon, the pan is deglazed with white wine, scraping up browned bits for depth. Adding butter, garlic, and capers introduces a rich, aromatic base, which simmers briefly before incorporating fish stock and fresh lemon juice to create a silky, tangy sauce. Chopped parsley adds freshness and color.
The finished dish has a balance of textures—a crisp crust offset by tender fish—and a sauce that combines acidity, brininess from capers, and buttery richness. Rustic bread is suggested to soak up the sauce, enhancing the eating experience. The recipe is straightforward, highlighting the fresh flavors of lemon and capers paired with salmon.
Ingredients
- 2 (6 ounce) salmon skinless, about 1 inch (2.5 cm) thick, fillets
- salt freshly ground
- black pepper freshly ground
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1/2 cup white wine dry
- 2 tablespoons (1 oz) butter unsalted
- 4 cloves garlic sliced
- 2 to 3 tablespoons capers drained and rinsed
- 1/2 cup fish stock or vegetable stock
- lemon juice from 1/2 large lemon, about 2 tablespoons
- flat-leaf parsley chopped, small handful, fresh
- Rustic bread to serve (optional, white
Instructions
- Season salmon with salt and pepper. Place the flour in a wide shallow bowl and lightly dredge the salmon on all sides.
- In a large skillet over medium heat, warm the olive oil until it sizzles. Arrange salmon in the skillet and cook until the flour has formed into a crispy crust and the salmon is just cooked through, 2 to 3 minutes per side. Move to a plate.
- To the same skillet, add the white wine, being sure to scrape the bottom of the pan to loosen any browned bits. Simmer until the wine reduces by half, about 2 minutes.
- Add the butter, garlic, and capers, and cook until fragrant, 2 to 3 minutes more.
- Whisk in the stock and lemon juice, and cook until the sauce has thickened, 4 to 6 minutes.
- Stir in the parsley and return the salmon to the skillet, spooning the sauce on top of the salmon to coat. Serve with slices of rustic white bread for soaking up the sauce, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 536kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 500mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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