Description
This Salmon Piccata recipe is a quick and elegant dish ready in just 20 minutes. Tender salmon fillets are dredged in flour, pan-seared to perfection, and simmered in a luscious lemon-caper cream sauce. It’s a vibrant, flavorful meal ideal for weeknight dinners or entertaining guests, beautifully complemented by fresh dill and served best with mashed potatoes, orzo pasta, or your favorite vegetables.
Ingredients
Scale
Salmon Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds salmon, cut into 4 equal pieces
- ½ teaspoon kosher salt, plus 1 teaspoon for shallots
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour, for dredging
Sauce Ingredients
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- ½ cup chicken broth (or vegetable broth)
- 1 lemon, zested and juiced
- 3 tablespoons capers, drained
- 1 cup heavy cream
- 1 tablespoon fresh dill, finely chopped, for serving
Instructions
- Prepare the salmon: Cut the salmon into 4 equal pieces. Sprinkle each piece with ½ teaspoon garlic powder and ½ teaspoon kosher salt on all sides. Dredge the salmon pieces evenly in all-purpose flour, coating all sides to help create a light crust during cooking.
- Cook the salmon: Heat a pan over medium heat and add the olive oil. Place the floured salmon pieces in the pan and cook for 2 minutes on one side. Flip each piece and cook for another 2 minutes. The salmon should be partially cooked but not fully done. Remove the salmon from the pan and set aside on a plate.
- Sauté shallots: In the same pan, add the unsalted butter and the finely chopped shallot along with the remaining 1 teaspoon of kosher salt. Cook over medium heat for 2 to 3 minutes until the shallots soften and become translucent, imparting a sweet aroma.
- Make the sauce base: Add the capers, lemon juice, chicken broth, and lemon zest to the pan. Stir and allow the mixture to simmer for about 2 minutes or until the liquid reduces by half, intensifying the flavors.
- Add cream and season: Pour in the heavy cream and stir to combine. Taste the sauce and adjust seasoning if needed. Let the sauce simmer gently on low heat for 3 to 4 minutes so it thickens slightly and develops richness.
- Finish cooking salmon in sauce: Return the partially cooked salmon pieces to the pan with the cream sauce. Cook for an additional 3 to 4 minutes on medium-low heat, spooning the sauce over the salmon periodically. Cook until the salmon flakes easily with a fork and the sauce is thickened to your liking.
- Garnish and serve: Sprinkle freshly chopped dill over the salmon and optionally tuck in lemon slices for extra zest and presentation. Serve the piccata with mashed potatoes, orzo pasta, or a side of steamed vegetables or salad for a complete meal.
Notes
- Do not overcook salmon in the initial searing to ensure it finishes perfectly in the sauce without drying out.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Capers add a salty tang; adjust additional salt accordingly to taste.
- Fresh dill elevates the flavor but can be omitted if unavailable.
- Serve immediately for the best texture and flavor.
