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Pan-seared salmon fillets in a creamy white sauce, topped with lemon slices and herbs, in a red skillet on a kitchen countertop. A wooden spoon and a striped cloth are nearby.
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Salmon Piccata

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Servings: 6 Salmon
Author: Melissa Johnson

Ingredients

  • Salmon Piccata RecipeIngredients
  • 4 skinless salmon fillets
  • Sea salt
  • 1 tablespoons grapeseed oil
  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 5 garlic cloves minced
  • 1/3 cup dry white wine
  • 1 cup chicken broth ¾ cup and ¼ cup divided
  • 1 teaspoon cornstarch
  • 4 tablespoons lemon juice
  • 5 tablespoons capers
  • 4 tablespoons coarsely chopped parsley
  • Lemon slices for garnish

Instructions

  •  Season both sides of salmon fillets with salt.
  • Add grapeseed oil to skillet and let the pan get piping hot.
  • Add salmon and cook 4 minutes on each side. Remove from pan.
  • Add remaining 1 tablespoon butter to pan and melt. Add garlic to the melted butter and sauté for a minute.
  • Add wine and bring the mixture to a boil, scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates.
  • Add 3/4 cup broth to the pan along with the lemon juice and cook for a few minutes.
  • Mix the cornstarch with the reserved 1/4 cup stock/broth, and mix to combine evenly. Pour the mixture into the pan, stirring to create a sauce for a few minutes.
  • Add capers and place salmon fillets back into the pan.
  • Sprinkle with chopped parsley and serve.