Description
Salmon Piccata is a delightful and tangy seafood dish featuring pan-seared salmon fillets in a luscious lemon, caper, and white wine sauce. This recipe balances zesty citrus flavors with rich butter and cream, creating an elegant yet simple meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Salmon
- ½ cup all-purpose flour (or substitute with 1:1 gluten free flour if required)
- 4 (8-ounce) salmon fillets (wild Alaskan preferred, but any salmon will work)
- 1 tsp kosher salt
- 2 tsp lemon pepper seasoning
- 2 tbsp European style salted butter (for searing)
Sauce
- 2 tbsp European style salted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- â…“ cup dry white wine
- 1 cup low-sodium chicken broth
- 4 tbsp lemon juice
- ½ cup heavy cream (room temperature)
- 1 whole lemon, thinly sliced
- ¼ cup capers, drained
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry using paper towels. In a shallow dish, mix the ½ cup flour with kosher salt and lemon pepper seasoning. Dredge each salmon fillet in the flour mixture, coating evenly. Shake off any excess flour.
- Sear the Salmon: Heat 2 tablespoons of European style salted butter in a large skillet over medium-high heat. Once melted and hot, add the salmon fillets skin-side down (if skin is on) and cook for about 4-5 minutes until golden and crisp. Flip and cook the other side for 3-4 minutes until salmon is just cooked through. Remove the salmon to a plate and tent with foil to keep warm.
- Make the Piccata Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Sprinkle in 2 tablespoons all-purpose flour and stir constantly for 1 minute to make a roux. Slowly whisk in dry white wine, scraping up any browned bits from the pan. Then add low-sodium chicken broth, lemon juice, and heavy cream, stirring to combine.
- Simmer the Sauce: Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens slightly. Add the thin lemon slices and capers to the sauce, allowing their flavors to infuse for an additional minute.
- Finish and Serve: Return the salmon fillets to the pan, spooning some sauce over each. Warm through for 1-2 minutes. Sprinkle chopped fresh parsley on top for garnish and serve immediately with the remaining sauce.
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Use wild Alaskan salmon if possible for the best flavor and texture, but farmed salmon will also work.
- If you’d prefer a lighter sauce, reduce the heavy cream or use half-and-half instead.
- Pair this dish with roasted vegetables, steamed asparagus, or a light pasta for a complete meal.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works best in the sauce.
- To easily remove the skin from salmon, use a sharp knife and slice between skin and flesh before dredging in flour.
