Salmon Piccata

Our Salmon Piccata is absolutely mouthwatering! Pan seared salmon is perfectly cooked, then bathed in a wine, butter & garlic sauce to create a melt-in-your-mouth worthy one pan main dish. Made right in the same pan as the salmon, the piccata sauce is filled with yummy ingredients like white wine, lemon, garlic, and capers. The salmon is then bathed in the buttery sauce to make it deliciously moist, and will leave you wanting more!

Serve with your choice of vegetables to make it a healthy option that is also keto friendly. Or plate over rice, pasta, creamy polenta, or baby potatoes to sop up all that delectable caper & lemon sauce! Find out how to make this recipe alcohol-free, and read more about the history of piccata in our Blog Comments & Tips.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

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Main Dishes, Gluten Free, Keto, Healthy, Entertaining

Italian

Servings: 41x2x3x4x5x

Author: Pimp My Recipe

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SALMON PICCATA

Prep Time: 20 MinBaking Time: 20 MinTotal Time: 40 Min

IngredientsUSMetric

• 1 lb. salmon, boneless & skinless (cut into 4 ounce filets)
• ½ teaspoon kosher salt, divided
• ¼ teaspoon ground black pepper, divided
• 1 tablespoon capers, drained
• 2 tablespoons chopped shallots (about ½ shallot)
• 1 tablespoon minced garlic (about 2 garlic cloves)
• 1 tablespoon fresh Italian parsley, chopped
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup dry white wine
• 1 ½ tablespoons olive oil, divided
• 2 tablespoons unsalted butter, cold & cut into cubes

Instructions

1. Pat salmon dry with a few paper towels (see Note #1). Cut salmon into four equal size filets (4 ounces each). Then season both sides with only ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper (see Note #2). Set aside.
2. Prep all your ingredients, starting with draining the capers. Using a sharp knife, mince shallot and garlic, and chop parsley. With a citrus juicer, squeeze 2 tablespoons of fresh lemon juice, and measure ⅓ cup dry white wine. Set each of the prep ingredients aside. Cut butter into cubes (about 4 to 8 pieces), and place in the refrigerator to keep cold.
3. Heat a medium nonstick sauté pan (3 quart) on medium-high heat. Add only 1 tablespoon of olive oil and once sizzling hot (about 1 minute or so), add salmon filets (“skinned” side up). Cook salmon undisturbed about 3 minutes per side until golden brown (see Note #3). When done, remove pan from heat (see Note #4), transfer salmon onto a plate, and loosely cover with aluminum foil to keep warm.
4. Lower heat to medium, and return the pan to the stove. Add remaining ½ tablespoon olive oil. Once oil is hot, add shallots, remaining ¼ teaspoon kosher salt, and remaining ⅛ teaspoon ground black pepper, and sauté until translucent (about 1-2 minutes). Add minced garlic, and sauté until fragrant (about 30-60 seconds). Add wine, lemon juice, and capers, and using a silicone spatula, deglaze the pan (scraping the brown bits off the bottom of the pan). Bring to a simmer and reduce sauce by ⅔ (until almost evaporated), stirring occasionally. Remove pan from heat, and whisk in butter until emulsified. Turn heat to low, and place pan back on the heat. Add salmon (and the juices on the plate) back into the pan, and continuously spoon sauce over salmon for about 30 seconds to 1 minute. Plate, and pour sauce over fish. Serve immediately with your favorite side dishes.

Notes

1. Be sure to remove any bones. It’s easiest to have your fishmonger do it for you, but if you are buying packaged salmon filets, just run your finger over the top of the salmon to feel for bones. If you find any, pluck them out!
2. If your salmon filets have both thin and thick ends to them, fold under the thin end to increase the thickness so they will cook more evenly. 
3. If your salmon filets are only 1 inch thick or less, then cook about 2 to 2 ½ minutes per side on medium-high heat. Salmon filets that are between 1 ½ - 2 inches thick will take about 3 minutes per side. Don’t overcook, as they will finish cooking when they are resting, and again when they are returned to the pan for the final basting of the sauce. We used a combination of tongs and a spatula turner to easily flip over the salmon and transfer it to the plate. 
4. Temporarily removing the pan from the heat at this point will allow it to cool down before you add the shallots. Otherwise, they can easily burn and make your sauce bitter. 
5. Makes 4 servings.

Recommended Products:

Calphalon Nonstick Sauté Pan (3 Quart)

Global Chef's Knife (8 Inch)

Spatula Turner for Nonstick Pans (12 Inches)

Nutrition Facts

Calories

283.39

Fat (grams)

18.19

Sat. Fat (grams)

5.43

Carbs (grams)

2.78

Fiber (grams)

0.35

Net carbs

2.44

Sugar (grams)

0.82

Protein (grams)

22.95

Sodium (milligrams)

399.44

Cholesterol (grams)

77.42

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

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Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

STEP 1a

Place 1 pound of boneless & skinless salmon on a cutting board, and pat dry with a few paper towels. Remove any visible bones (see Note below). Cut salmon into four equal size filets (4 ounces each).

Note: Be sure to remove any bones. It’s easiest to have your fishmonger do it for you, but if you are buying packaged salmon filets, just run your finger over the top of the salmon to feel for bones. If you find any, pluck them out!

Pat dry.

Check for bones.

Cut into 4 pieces.

STEP 1b

Season both sides with only ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper (see Note below). Set aside.

Note: If your salmon filets have both thin and thick ends to them (like the ones in the photo), fold under the thin end to increase the thickness so they will cook more evenly. 

Season bottom.

Fold under & season top.

Both sides seasoned.

STEP 2

Prep all your ingredients, starting with draining 1 tablespoon of capers. Using a sharp knife, mince 2 tablespoons shallots (about ½ shallot), 1 tablespoon minced garlic (about 2 garlic cloves), and chop 1 tablespoon fresh Italian parsley. With a citrus juicer, squeeze 2 tablespoons of fresh lemon juice, and measure ⅓ cup dry white wine. Set these prep ingredients aside. Cut 2 tablespoons of cold unsalted butter into cubes (about 4 to 8 pieces), and place in the refrigerator to keep cold.

Drain capers.

Minced shallot.

Minced garlic.

Chopped parsley.

Fresh lemon juice.

Cubed butter.

STEP 3a

Heat a medium nonstick sauté pan (3 quart) on medium-high heat. Add 1 tablespoon of olive oil and once sizzling hot (about 1 minute or so), add salmon filets (“skinned” side up). Cook salmon undisturbed about 3 minutes per side until golden brown (see Note below).

Note: If your salmon filets are only 1 inch thick or less, then cook about 2 to 2 ½ minutes per side on medium-high heat. Salmon filets that are between 1 ½ - 2 inches thick will take about 3 minutes per side. Don’t overcook, as they will finish cooking when they are resting, and again when they are returned to the pan for the final basting of the sauce. We used a combination of tongs and a spatula turner to easily flip over the salmon and transfer it to the plate. 

Heat olive oil.

Skinned side up.

Flip over.

Cook another 3 mins.

STEP 3b

When done, remove the pan from heat (onto another burner that is off - see Note below), transfer the salmon onto a plate, and loosely cover with aluminum foil to keep warm. 

Note: Temporarily removing the pan from the heat at this point will allow it to cool down before you add the shallots. Otherwise, they can easily burn and make your sauce bitter. 

Remove pan from heat.

Transfer onto plate.

Cover loosely.

STEP 4a

Lower the heat to medium, and return the pan to the stove. Add remaining ½ tablespoon olive oil. Once oil is hot, add shallots, remaining ¼ teaspoon kosher salt, and remaining ⅛ teaspoon ground black pepper, and sauté until translucent (about 1-2 minutes). Add minced garlic, and  sauté until fragrant (about 30-60 seconds).

Add olive oil.

Shallots and S&P.

Sauté.

After 1-2 minutes.

Add garlic.

After 30-60 seconds.

STEP 4b

Immediately add wine, lemon juice, and capers, and using a silicone spatula, deglaze the pan (scraping the brown bits off the bottom of the pan). Bring to a simmer and reduce sauce by ⅔ (until almost evaporated), stirring occasionally. Remove pan from heat, and whisk in butter until emulsified. Turn heat to low, and place the pan back on the heat. Add salmon (and the juices on the plate) back into the pan, and continuously spoon sauce over salmon for about 30 seconds to 1 minute. Plate, and pour sauce over fish. Serve immediately with your favorite side dishes.

Add wine.

Add lemon juice.

Add capers.

Deglaze pan.

Simmer & reduce.

Sauce reduced.

STEP 4c

Immediately remove pan from heat, and whisk in butter until emulsified. Turn heat to low, and place the pan back on the heat. Add chopped parsley to the sauce and without stirring, add salmon (and the juices on the plate) back into the pan. Spoon sauce continuously over salmon (bathe the salmon) for about 30 seconds to 1 minute.

Whisk in butter.

Sauce emulsified.

Add parsley & salmon.

Bathe salmon.

SERVING

Plate, and pour sauce over fish. Serve immediately with your favorite side dishes (see Note below).

Note: Plate over rice, creamy polenta, or baby potatoes to sop up all that delectable caper & lemon sauce!

HEALTHY SERVING OPTION

Or serve with your choice of vegetables to make it a healthy option that is also keto friendly. Steamed or roasted broccoli, asparagus, or zucchini pair well with this salmon recipe.

Note:

• Makes 4 servings (4 ounce filets - per serving).

  BACK TO RECIPE

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VIDEO

How to Make this Delectable Salmon Piccata Recipe!

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Blog Comments & Tips

A Melt-in-Your-Mouth Salmon Dish!

Our Salmon Piccata is deliciously mouthwatering! The method we chose to prepare this salmon not only adds flavor, but texture to the fish. Combined with the piccata sauce, this Salmon Picatta will have you at first bite!

The term “piccata” refers to meat or fish that is sliced and pounded thin. This method of cooking meat or fish as a piccata started in Italy with veal piccata. The well known chicken piccata was actually invented in the U.S., and continues to be a favorite of mine.

At PMR we often enjoy putting a creative spin on a traditional recipe. So, we omitted the meat, replaced it with fish (which we didn’t pound flat), and we focused more on the lovely lemon caper sauce that is synonymous with chicken piccata. We then pimped up the sauce to make it extra delectable. We also pan seared the salmon to give it that golden crust. Combined with the sauce, it creates a tender, moist, and mouthwatering salmon that is unforgettable!

Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?

Our 5 tips to making a great Salmon Piccata:

1. Use high quality ingredients and fresh fish. 

2. Pat your salmon dry with paper towels, and then let it rest while you prep all your other ingredients. Don’t skip this step, otherwise your fish will still have moisture and it will splatter violently when it hits the oil int the hot pan! Also, your fish will steam in the pan instead of searing. 

3. Prep all your ingredients in advance, so they will be ready to add to the sauce when needed (the sauce cooks quickly). 

4. Heat the olive oil on medium-high heat until very hot, then pan sear the salmon filets undisturbed for no longer than 3 minutes per side. If filets are thinner, then reduce cooking time to 2 to 2 ½ minutes per side. 

5. Don’t be afraid to reduce the sauce, as it thickens the sauce and intensifies the flavor. The butter will add a bit more volume, plus you only need a little sauce for each salmon filet. 

Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.

Pimp Our Recipe:

• Make it Without Alcohol: Replace the white wine with the same amount of chicken stock. It won’t have the same level of acidity or flavor, but it will be close. Just taste test when it’s reduced and add a little more lemon juice if needed to increase the acidity level.

Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to prep all your ingredients in advance so they are ready to add to the sauce. You’ll need to move quickly to make sure the sauce comes together on time so it’s ready for the salmon.

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Adapted from the Salmon Piccata recipe by Robert Irvine, we pared down the recipe to focus on the salmon and the sauce. Then we pimped it up with a few extra ingredients to give the sauce its delectable flavor!

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