Salmon Piccata
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Pan-seared salmon fillets are served with a tangy lemon-caper butter sauce. This quick and elegant dish is perfect for a weeknight dinner.
Ingredients
- 1 center-cut skinless salmon fillet
- 4.93 ml table salt divided
- 4.93 ml pepper divided
- 14.8 ml extra-virgin olive oil
- 3 clove garlic sliced thin
- 9.86 ml all-purpose flour
- 118 ml dry white wine
- 59.1 ml water
- 29.6 ml capers rinsed
- 4.93 ml grated lemon zest
- 14.8 ml lemon juice
- 59.1 ml unsalted butter cut into 4 pieces
- 44.4 ml fresh dill chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 203 mg
- Iron: 2.21 mg
- Magnesium: 36.3 mg
- Phosphorus: 188 mg
- Potassium: 489 mg
- Zinc: 1.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 center-cut skinless salmon fillet
- 14.8 ml extra-virgin olive oil
- 9.86 ml all-purpose flour
- 118 ml dry white wine
- 59.1 ml water
- 4.93 ml grated lemon zest
- 14.8 ml lemon juice
Prepare
- 4.93 ml table salt, divided
- 4.93 ml pepper, divided
- 3 clove garlic, sliced thin
- Rinse 29.6 ml capers
- 59.1 ml unsalted butter, cut into 4 pieces
- Chop 44.4 ml fresh dill
Let's Cook
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Step 1.
Cut 2-pound center-cut salmon fillet crosswise into 4 equal fillets.
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Step 2.
Pat salmon dry with paper towels and sprinkle all over with ½ teaspoon table salt and ½ teaspoon pepper.
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Step 3.
Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking.
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Step 4.
Add salmon flesh side down. Cover and cook until browned on bottom and register 125 degrees (for medium-rare), about 5 minutes, or 135 degrees (for medium), about 7 minutes.
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Step 5.
Remove skillet from heat and transfer salmon, browned side up, to platter or individual plates.
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Step 6.
Return skillet to medium heat. Add 2 thinly sliced garlic cloves and cook until fragrant, about 30 seconds.
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Step 7.
Stir in 2 teaspoons all-purpose flour and cook for 15 seconds.
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Step 8.
Whisk in ½ cup white wine, ¼ cup water, 2 tablespoons rinsed capers, 1 teaspoon grated lemon zest, 1 tablespoon lemon juice, remaining ½ teaspoon table salt, and remaining ½ teaspoon pepper. Bring to boil and cook for 30 seconds.
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Step 9.
Off heat, whisk in 4 tablespoons unsalted butter, 1 piece at a time, until combined.
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Step 10.
Stir in 3 tablespoons chopped dill. Spoon sauce over salmon. Serve.