Easy Salmon Piccata

5 from 2 votes

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.

Course Main Course

Cuisine American, Mediterranean

Diet Gluten Free, Low Salt

Keyword gluten-free, Grain Free, Nut Free, Refined Sugar Free

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 285kcal

Author Nicole Modic

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!

Nutrition