Pan Seared Salmon Piccata Sauce

Name: Pan Seared Salmon Piccata Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 large 5- to 6-ounce salmon fillets; 1 ½ teaspoons kosher salt; 2 tablespoons olive oil; 4 tablespoons salted butter; 1 shallot; 1 clove garlic; 4 tablespoons lemon juice; 1 teaspoon lemon zest; 3 tablespoons capers; ½ cup chicken or vegetable broth; 2 tablespoons Italian parsley; Optional: lemon slices for serving

User Reviews

5.0

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Calories
197 kcal
Course
Main Course
Cuisine
Italian

Pan Seared Salmon Piccata Sauce

Kristin Morrison

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All the flavors you love in a “piccata” recipe with a salmon twist! Traditionally, a piccata sauce is served with veal or chicken. I’ve created a version salmon that soak up that delicious sauce in a magnificent way. Served with a side of pasta and this is an easy 25 minute meal that tastes like you are dining at an Italian restaurant. You will be surprised by how quickly this scrumptious dish comes together. A taste of Italy at your table!

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Ingredients

Servings

2 large 5- to 6-ounce salmon fillets
1 ½ teaspoons kosher salt pepper to taste
2 tablespoons olive oil plus more if needed

Piccata Sauce

4 tablespoons salted butter
1 shallot finely chopped
1 clove garlic minced
4 tablespoons lemon juice about one lemon
1 teaspoon lemon zest about 1 large lemon
3 tablespoons capers
½ cup chicken or vegetable broth
2 tablespoons Italian parsley finely chopped (for garnish)
Optional: lemon slices for serving

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Instructions

Pat your salmon fillets dry and seasoning with 1 teaspoon salt and pepper to taste.
Heat the oil in a 12-inch skillet or sauté pan over medium-high heat until hot and shimmering. Cook the salmon until golden and crisp on the outside, about 4 minutes. Resist the urge to touch with the fillets as they cook. Carefully flip the fillets and reduce the heat to medium.
Continue cooking until done to your liking, 1 to 2 minutes more, depending on how well done you like your salmon. Using a slotted spatula, remove the fish to a plate to rest.
Return the pan to medium heat and add butter, shallot, garlic, and the remaining 1/2 teaspoon salt. Cook, stirring often, until fragrant and soft, about 1 minute.
Add the chicken broth, lemon juice, capers, and lemon zest. Simmer for 4 minutes to reduce slightly. Place salmon back in the pan and heat for an extra minute. Then, spoon the sauce over the salmon. Garnish with parsley and serve warm. Serve with lemon slices, if desired.

Notes

If you have leftovers, store them in the fridge in a tight-fitting container for up to three days.

Nutrition Information

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Calories 197kcal (10%) Carbohydrates 2g (1%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 52mg (17%) Sodium 851mg (35%) Potassium 319mg (9%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 375IU (8%) Vitamin C 7mg (8%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 197 kcal

% Daily Value*

Calories	197kcal	10%
Carbohydrates	2g	1%
Protein	12g	24%
Fat	16g	25%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.3g	15%
Cholesterol	52mg	17%
Sodium	851mg	35%
Potassium	319mg	7%
Fiber	0.4g	2%
Sugar	1g	2%
Vitamin A	375IU	8%
Vitamin C	7mg	8%
Calcium	17mg	2%
Iron	1mg	6%