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4.9 from 48 votes

Salmon Piccata

You can make this with skin on or skinless salmon, trout, char or really any fish you want, and the sauce is great over veal, chicken, pheasant or any other white meat.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 339 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound salmon fillets
  • salt and black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 shallot, minced, or 1/4 cup minced onion
  • 2 tablespoons capers
  • 3 tablespoons white wine
  • Juice and zest of 2 lemons
  • 3 tablespoons minced parsley

Instructions

    Cup of Yum
  1. Salt the salmon well and let it sit on the counter while you chop all the vegetables. Heat the olive oil in a saute pan over medium-high heat. When the oil is hot, pat the salmon dry with a paper towel and set the portions, skin side down, on the hot pan. As soon as they are all set down, jiggle the pan a bit to let them move. If they don't move, just leave them. NOTE: you want to put the fish skin side down regardless of whether the skin is still there or not.
  2. Let the salmon sear. You want it to sound like bacon sizzling in the pan, maybe a little bit more energetic than that. Use a spoon to baste the top of the fish with the hot olive oil until the flesh turns opaque. After about 5 minutes, check to see if the fish is ready by jiggling the pan again. If the portions move, you are good to go. If not, carefully try to lift them with a spatula. If they are stuck to the pan, leave them. Continue cooking for a minute or two more, then try again. They will lift up easily when you have a perfect sear.
  3. If you are using thick salmon portions like the ones in the picture, you will want to flip your fish and cook it a few minutes on the other side. The way to do this is to flip one piece, jiggle the pan so that pieces slides around a little, then do the next piece. This way they will release from the pan faster than the first side, and this prevents you from overcooking the fish. Only cook the fish for a minute or two on this second side. NOTE: This is not needed for thin portions.
  4. When the fish is ready, move it, crispy side up, to a cutting board and grind black pepper over it.
  5. Add 1 tablespoon of butter to the pan, along with the shallots. Let this cook a minute, then add the capers and lemon zest. Mix well, let this cook about 30 seconds, then add the white wine. Use a wooden spoon to scrape up any browned bits from the pan. When this is done, add the lemon juice and the parsley. Turn the heat to low.
  6. Now, add 1 tablespoon of butter to the sauce and swirl the pan until it incorporates. Repeat this with the rest of the butter. You can in fact add up to a half stick of butter this way, and it's amazing, but very rich. Serve by putting a portion on each plate and pouring some sauce over each one.

Notes

  • NOTE: If you are serving this with grits, polenta or mashed potatoes, make them first and keep it warm while you make the fish. 

Nutrition Information

Calories 339kcal (17%) Carbohydrates 2g (1%) Protein 23g (46%) Fat 26g (40%) Saturated Fat 9g (45%) Cholesterol 92mg (31%) Sodium 165mg (7%) Potassium 593mg (17%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 648IU (13%) Vitamin C 4mg (4%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 339

% Daily Value*

Calories 339kcal 17%
Carbohydrates 2g 1%
Protein 23g 46%
Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 92mg 31%
Sodium 165mg 7%
Potassium 593mg 13%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 648IU 13%
Vitamin C 4mg 4%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.