This Easy Salmon Piccata is guaranteed to become your new favorite salmon recipe. Made from a tender, pan-cooked salmon, paired with a creamy lemon-butter-caper sauce, this recipe practically melts in your mouth. And the best part? It comes together in just 20 minutes, making it the simplest and easiest weeknight dinner.
Ingredients
- 16 Ounces Salmon this can be 2, 8 ounce filets or 4, 4 ounce filets
- Sea Salt to taste - to season the salmon
- Ground Black Pepper to taste - to season the salmon
- 2 Teaspoons Olive Oil
- 3 Tablespoons Unsalted Butter
- 1 Large Shallot finely diced
- 3 Cloves Garlic mashed
- ¾ Cup Chicken Broth or Vegetable Broth
- ¼ Cup Lemon Juice this is approximately one lemon
- 2 Teaspoons Lemon Zest
- 3 Tablespoons Capers
- 2 Tablespoons Arrowroot Starch or Tapioca Flour or Cornstarch
- 2 Tablespoons Italian Parsley finely chopped
Instructions
- To make this salmon piccata, start by preparing the salmon. Place the salmon filets on a cutting board and season them generously with sea salt and ground black pepper. Then, set them aside.
- Next, chop the shallot, mash the garlic, and juice and zest the lemon into individual bowls, and set them aside.
- Next, heat a pan, on the stove, over medium-low heat, and add in the olive oil.
- While the pan is heating, cut a square of parchment paper, large enough to cover the bottom of the pan.
- Press it into the pan, then flip the paper to the other side and press it down again, so both sides are covered in the oil.
- Then, add the salmon filets, skin-side down, on top of the parchment paper, and allow them to cook, undisturbed, for 5 minutes.
- Once the 5 minutes are up, gently flip the salmon filets to the other side and allow them to cook for an additional 4-5 minutes, or until the salmon reaches your preferred doneness.
- When the salmon has finished cooking, remove the filets from the pan and transfer them to a plate.
- Then, add the butter to the pan.
- Once the butter has melted, add in the shallots and garlic and sauté them for 1-2 minutes.
- Then, add in the broth, lemon juice and zest, capers, and starch, and stir them together for 1-2 minutes, or until the sauce begins to thicken.
- Once the sauce is thick, remove it from the heat.
- Add the salmon back to the pan, and use a spoon to scoop the sauce onto the salmon.
- Finally, garnish with chopped parsley, then serve and enjoy!
Calories: 285kcal | Carbohydrates: 7g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 383mg | Potassium: 627mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?
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in your posts and I’ll re-share!
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