Salmon Picatta
Salmon Piccata is golden pan-seared fillets bathed in a buttery, lemony sauce with just the right pop from capers, garlic, and fresh parsley. It’s equal parts tangy, savory, and next-level delicious.
Servings: 4
Ingredients
- 4 skin-on salmon fillets (about 4 to 6 ounces each)
- 1 teaspoon sweet paprika
- 1 teaspoon Greek oregano
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 3 tablespoons butter or ghee, divided
- 3 garlic cloves, thinly sliced
- 2 teaspoons all purpose flour
- 1/2 cup chicken stock or broth
- 1/2 cup dry white wine
- 1 large lemon, zested and juiced (at least 2 tablespoons lemon juice)
- 1/4 cup capers, drained (2 ounces)
- 3 tablespoons finely chopped fresh parsley, for garnish
- Lemon wedges, to serve (optional)
Instructions
- Season the salmon. Pat the salmon dry and season with the paprika, oregano, and a big pinch each of salt and pepper (about 1/2 teaspoon each).
- Sear the salmon. In a large non-stick pan or skillet, heat about 2 tablespoons olive oil over medium heat until the oil is shimmering. Turn the heat to medium-high and add the salmon flesh-side down. Use a fish spatula to press the salmon down for about 10 seconds then let it sear undisturbed for about 4 minutes or until golden brown and crispy on the flesh side. The salmon should be about 75 percent of the way cooked and it should release easily from the pan. If it does not, give it a few more seconds. Turn the fish over and cook for another minute, pressing the salmon down briefly. Transfer the salmon to a plate lined with paper towels to drain. The fish should be nearly cooked, but it will be going back in the pan with the sauce, so it doesn’t need to be cooked through at this point.
- Make the piccata sauce. In the same skillet over medium heat, add about 1 tablespoon olive oil and 1 tablespoon of the butter. When the butter has melted, add the garlic and stir until fragrant, about 30 seconds. Stir in the flour then add the broth, white wine, lemon zest and juice, and capers. Simmer for about 4 minutes, whisking throughout. Add the remaining butter and whisk briefly until the butter is incorporated and the sauce is emulsified and slightly thickened. Taste and add salt and pepper to your liking.
- Finish and serve. Return the fish to the pan with the skin side down and drizzle with the sauce. Finish with the fresh parsley and serve with lemon wedges, if using.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika, and oregano used in this recipe.
- Storage: Just let any leftover salmon cool to room temperature, then store it in an airtight container in the fridge for up to 2 days. My preference is to enjoy it cold, flaked on top of a salad, rather than reheating it.
Nutrition
Calories: 367.2kcal | Carbohydrates: 6.5g | Protein: 35.4g | Fat: 19.8g | Saturated Fat: 7.2g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 5.9g | Trans Fat: 0.3g | Cholesterol: 116.1mg | Sodium: 458.6mg | Potassium: 968.2mg | Fiber: 1.7g | Sugar: 1.2g | Vitamin A: 859.1IU | Vitamin C: 19.5mg | Calcium: 55.7mg | Iron: 2.4mg
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