Description
This Fancy but Easy Salmon Piccata recipe offers a delicious and elegant way to prepare salmon with a vibrant lemon-caper butter sauce. Perfect for a nutritious weeknight dinner or a special occasion, the salmon is perfectly seared to a golden crisp and paired with a tangy, buttery piccata sauce. Serve it with pasta and broccolini for a complete and satisfying meal.
Ingredients
For the Salmon
- 4 (5-ounce) salmon filets
- 1 teaspoon kosher salt
- Pinch black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon avocado oil
For the Sauce
- 4 tablespoons cold butter, cut into 4 pieces
- 1 tablespoon all-purpose flour
- 4-5 cloves garlic, minced
- 1 cup chicken broth
- 2-3 tablespoons capers plus 2 teaspoons caper brine
- ¼ cup fresh lemon juice
- 1 tablespoon fresh parsley, chopped
To Serve (Optional)
- 8 ounces dry pasta, cooked
- Prepared broccolini, steamed or sautéed
Instructions
- Season: Remove salmon from refrigerator 30 minutes before cooking. Season filets evenly with kosher salt, black pepper, and garlic powder to enhance flavor.
- Sear: Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place salmon skin-side up (flesh side down) and cook for about 3 minutes until golden brown. Flip and cook for another 2-3 minutes until cooked through. Transfer salmon to a plate and loosely cover with foil to keep warm.
- Clean: Lower heat to low. Using a wadded paper towel held with tongs, carefully wipe out excess oil and any browned bits from the pan to prepare for sauce-making.
- Make Sauce: Add 1 tablespoon butter to the pan. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle in flour and whisk constantly for 1 minute to form a roux. Slowly drizzle in chicken broth while whisking to avoid lumps. Stir in caper brine, capers, and fresh lemon juice. Bring sauce to a simmer, then reduce heat to low. Gradually whisk in remaining butter pieces one tablespoon at a time until sauce is smooth and glossy. Finish by stirring in chopped fresh parsley.
- Serve: If serving with pasta, remove ¼ cup of sauce and set aside. Add cooked pasta to the skillet and toss to coat. Plate the pasta, top with salmon filets, and spoon remaining sauce over the top. Serve alongside steamed or sautéed broccolini. Alternatively, return salmon to skillet and let it warm gently in the sauce for a minute, placing skin side down to keep skin crispy.
Notes
- Bring salmon to room temperature before cooking for even doneness.
- Use a heavy-bottomed skillet such as cast iron for best searing results.
- Be careful when wiping the pan to avoid burns from hot oil.
- The caper brine adds extra tang; don't skip it if you want an authentic piccata flavor.
- Serving with pasta and broccolini makes this a balanced and hearty meal.
- Adjust lemon juice to taste for more or less acidity.
- Ensure butter is cold when adding to sauce for optimal emulsification.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
