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Salmon Piccata Recipe
Ash Tyrrell

Salmon Piccata Recipe

I just finished making this salmon piccata recipe, and honestly, it felt like a restaurant-style dinner without the stress. I love how quickly everything came together while still tasting elegant and fresh.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salmon fillets 4 pieces, about 6 ounces each – Fresh salmon works best because it stays tender and flaky. I always choose skinless fillets so the sauce coats every bite evenly.
  • Kosher salt ¾ teaspoon – This enhances the natural flavor of the salmon. Season just before cooking for the best texture.
  • Black pepper ½ teaspoon – Freshly ground pepper adds mild heat and depth without overpowering the sauce.
  • All-purpose flour ¼ cup – Lightly dredging the salmon helps create a golden crust and thickens the piccata sauce naturally.
  • Extra virgin olive oil 2 tablespoons – This adds a fruity base flavor and prevents the butter from burning when cooking.
  • Unsalted butter 3 tablespoons – Butter gives the sauce its rich, silky texture. Using unsalted lets you control the saltiness.
  • Garlic cloves minced (3 cloves) – Fresh garlic adds warmth and aroma. I avoid jarred garlic here because it can taste bitter.
  • Chicken broth ½ cup – This forms the savory base of the sauce. Low-sodium broth works best so the flavors stay balanced.
  • Fresh lemon juice ¼ cup – Freshly squeezed lemon is key. Bottled lemon juice lacks the brightness needed for piccata.
  • Lemon slices 1 small lemon, thinly sliced – These add visual appeal and extra citrus flavor as they simmer in the sauce.
  • Capers rinsed (2 tablespoons) – Capers bring the signature briny, tangy flavor. Rinsing removes excess saltiness.
  • Fresh parsley chopped (2 tablespoons) – Parsley adds freshness and a pop of color right before serving.

Method
 

  1. I start by patting the salmon fillets dry with a paper towel. Then I season both sides with salt and pepper and lightly coat them in flour, shaking off the excess. This step helps the salmon develop a golden crust while keeping it tender inside.
  2. I heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once hot, I add the salmon and cook it for about 3 minutes per side until golden. I remove the salmon and set it aside to keep it juicy.
  3. In the same skillet, I add the minced garlic and cook briefly until fragrant. Then I pour in the chicken broth and lemon juice, scraping up any browned bits. This creates a flavorful base for the sauce.
  4. I stir in the capers and lemon slices, letting the sauce simmer for a few minutes. The liquid reduces slightly and intensifies in flavor. This is where the classic piccata taste really shines.
  5. I return the salmon to the skillet and spoon the sauce over the fillets. I add the remaining butter and let it melt into the sauce. After a couple of minutes, I finish with fresh parsley and remove it from the heat.

Notes

  • I always let the salmon sit at room temperature for 10 minutes before cooking for even searing.
  • I use fresh lemons every time because the flavor difference is noticeable.
  • I avoid overcrowding the pan so the salmon browns instead of steaming.
  • I taste the sauce before serving and adjust with a pinch of salt or extra lemon if needed.