Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Fancy but Easy Salmon Piccata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 74 reviews

This Fancy but Easy Salmon Piccata recipe delivers a restaurant-quality dish with minimal effort. Crispy pan-fried salmon filets are coated in a luscious lemon caper butter sauce, creating a bright and flavorful meal ready in just 30 minutes. Perfect for a quick weeknight dinner or impressing guests, it’s served best alongside pasta and broccolini for a complete and elegant plate.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon and Seasoning

  • 4 5-ounce salmon filets
  • 1 teaspoon kosher salt
  • Big pinch black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon avocado oil

Sauce

  • 4 tablespoons cold butter, cut into 4 pieces
  • 1 tablespoon 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

Optional Accompaniments

  • 8 ounces dry pasta, cooked
  • Prepared broccolini for serving

Instructions

  1. Season: Remove the salmon from the refrigerator about 30 minutes before cooking to bring it to room temperature. Season each filet evenly with 1 teaspoon kosher salt, a generous pinch of black pepper, and ¼ teaspoon garlic powder to build flavor.
  2. Sear: Heat 1 tablespoon avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place the salmon filets skin-side up (flesh side down) in the pan and cook undisturbed until the flesh side is golden and crisp, about 3 minutes. Flip and cook the other side an additional 2 to 3 minutes. Remove the salmon and tent loosely with foil to keep warm.
  3. Clean: Turn the heat down to low. Using a wadded paper towel and tongs, carefully wipe the skillet clean of any leftover oil and residue to prepare for the sauce.
  4. Sauce: Add 1 tablespoon cold butter to the cleaned skillet, then add minced garlic. Sauté for about 30 seconds while stirring to release garlic aroma. Sprinkle 1 tablespoon flour over the butter and garlic, whisking constantly to form a roux. Let cook for 1 minute. Slowly drizzle in 1 cup chicken broth while whisking continuously to avoid lumps. Stir in 2 teaspoons of caper brine, 2-3 tablespoons capers, and ¼ cup fresh lemon juice. Bring the sauce to a gentle simmer then reduce to low heat. Gradually whisk in the remaining butter pieces one tablespoon at a time, stirring until each melts smoothly into the sauce. Finish by sprinkling 1 tablespoon chopped fresh parsley and stir well to combine.
  5. Serve: If using pasta, remove ¼ cup of sauce and set aside. Add the cooked pasta directly to the skillet and toss in the sauce to coat. Plate the pasta, top with salmon filets, and pour the remaining sauce over the salmon. Serve with steamed or sautéed broccolini. If not serving with pasta, return the salmon to the skillet in the sauce and let it simmer for about a minute to warm through. Place the salmon flesh-side down to retain crispy skin before plating and serving.

Notes

  • Allowing salmon to come to room temperature helps it cook evenly.
  • Using butter cold helps achieve a silky sauce texture when whisked in gradually.
  • Cleaning the pan after searing eliminates burnt bits to prevent bitterness in the sauce.
  • Serve immediately to enjoy the salmon skin crispy.
  • Optional pasta is ideal to soak up the flavorful lemon caper sauce.
  • Broccolini adds a fresh, slightly bitter contrast that complements the rich salmon and buttery sauce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/fancy-but-easy-salmon-piccata-recipe/