Salmon Piccata

Ingredients

• 4 fillets skinless salmon fillets, 5–6 oz each
• 1 tsp kosher salt
• ½ tsp black pepper
• ⅓ cup all-purpose flour
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small shallot, finely minced
• 2 cloves garlic cloves, minced
• ½ cup dry white wine
• ½ cup chicken or seafood stock
• 3 tbsp fresh lemon juice
• 3 tbsp capers, rinsed and drained
• 3 tbsp cold unsalted butter, cubed, for finishing
• 2 tbsp fresh parsley, chopped
• ½ tsp lemon zest

Instructions

1. Pat salmon dry. Season with salt and pepper.
2. Lightly dredge in flour. Shake off excess.
3. Heat olive oil and 1 tbsp butter over medium-high.
4. Sear salmon 3–4 minutes on the first side.
5. Turn and cook another 2–4 minutes.
6. Transfer salmon to a plate.
7. Reduce heat to medium. Add remaining 1 tbsp butter and shallot. Cook approximately 1 minute.
8. Add garlic. Cook 20–30 seconds.
9. Add wine. Scrape up browned fond from the pan.
10. Reduce wine by approximately half.
11. Add stock, lemon juice, and capers. Simmer 2–3 minutes.
12. Reduce heat to LOW. Whisk in 3 tbsp cold butter a few pieces at a time.
13. Stir in parsley and lemon zest.
14. Return salmon briefly to sauce. Spoon sauce over salmon and serve immediately.

Nutrition

Chef's Notes

The cold finishing butter is incorporated over low heat. Do not hard-boil after butter is added. Store salmon with sauce but avoid aggressive reheating.

Browse all recipes →

Browse recipe collections →