Pan Seared Salmon Piccata Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
197 kcal
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Course
Main Course
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Cuisine
Italian
Pan Seared Salmon Piccata Sauce
Description
Pan Seared Salmon Piccata Sauce begins by seasoning salmon fillets and cooking them skin-side down in hot olive oil to achieve a crisp, browned surface. The cooking times are controlled to maintain a tender center. After removing the salmon, a piccata sauce is built in the same pan with butter, shallots, garlic, lemon juice, lemon zest, capers, and chicken broth. This sauce simmers briefly to reduce and concentrate the flavor before reintegrating the salmon for reheating and coating.
The result combines the richness of butter and salmon with sharp lemon acidity and briny capers, creating a contrast of flavors. The fresh parsley garnish introduces a subtle herbal brightness. The sauce clings gently to the salmon, enhancing each bite with moisture and complexity without overpowering the fish.
This dish suits an elegant yet straightforward meal, served warm with optional lemon slices to add fresh tartness. The components make it versatile alongside vegetables, grains, or salads. Leftovers can be stored refrigerated up to three days in a sealed container, preserving the sauce and fish texture.
Ingredients
- 2 large salmon fillets, 5 to 6 ounces each
- 1 ½ teaspoons kosher salt pepper to taste
- 2 tablespoons olive oil plus more if needed
Piccata Sauce
- 4 tablespoons butter salted
- 1 shallot finely chopped
- 1 clove garlic minced
- 4 tablespoons lemon juice about one lemon
- 1 teaspoon lemon about 1 large lemon, zest
- 3 tablespoons capers
- ½ cup chicken broth or vegetable broth
- 2 tablespoons Italian parsley finely chopped (for garnish)
- lemon slices, optional for serving
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
- Store leftovers in a tightly sealed container in the refrigerator for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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