20-Minute Pan-Seared Salmon Piccata
Easy and flavorful, this Salmon Piccata takes just 20 minutes to make and is so tender and flaky! Crispy pan-seared salmon filets are served in a tangy and zesty lemon and white wine sauce. Top the pan-cooked salmon with chopped parsley and capers for an elegant salmon dinner at home.
Servings: 4 servings
Calories: 493kcal
Equipment
Ingredients
For the salmon
- 4 (6 oz) salmon filets, skin on or off
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
For the piccata sauce
- 4 cloves of garlic, smashed and peeled
- ½ cup dry white wine
- ¼ cup low-sodium chicken stock, seafood stock, or vegetable stock
- 2 Tbsp capers, drained
- 4 Tbsp unsalted butter, cold, cut into pieces
- 1 medium lemon, juiced, about 3 Tbsp, plus lemon wedge or rounds
- 2 Tbsp fresh parsley, finely chopped, plus more for serving
- Flaky sea salt
Serving suggestions
- Pasta, white beans, sautéed spinach, or roasted vegeatables
Instructions
- Prep the salmon. Dry salmon by patting gently on all sides with a paper towel. Combine ½ cup all-purpose flour, 1 tsp Kosher salt, and ¼ tsp black pepper in a shallow bowl. Season salmon filets on all sides with flour, then shake off any excess.
- Pan sear the salmon. Heat 1 Tbsp oil and 1 Tbsp butter in a large skillet over medium-high heat. When hot, add salmon (flesh side down if using skin on) and cook for 3 minutes undisturbed. Carefully turn salmon over so it is now skin side down, then cook an additional 2-3 minutes for medium-rare. Transfer salmon to a plate while you make the sauce.
- Make the piccata sauce. Add smashed garlic cloves to the pan, then cook until fragrant and browned, about 30 seconds. Add ½ cup white wine and 2 Tbsp capers, bring to a boil, and cook for about 1-2 minutes to reduce.
- Finish the sauce. Pour in ¼ cup stock (or water), turn heat down to medium-low, then add remaining 4 Tbsp butter. Swirl until butter has completely melted. Remove the pan from the heat, add 3 Tbsp fresh lemon juice and 2 Tbsp chopped parsley, then stir one final time. Taste and adjust seasoning as necessary.
- Finish, then serve. Return cooked salmon filets to piccata sauce, garnish with additional parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra piccata sauce spooned on top.
Notes
- Nutrition facts do not include serving suggestions, such as pasta, white beans, or vegetables.
- Leftovers should be stored in an airtight container in a fridge and used within 3 days. Remember, seafood has a shorter shelf life than meat or poultry. Reheat gently in a skillet or microwave.
Nutrition
Serving: 1salmon filet | Calories: 493kcal | Carbohydrates: 16g | Protein: 36g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 777mg | Potassium: 944mg | Fiber: 1g | Sugar: 1g | Vitamin A: 686IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 3mg
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