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–+ servings
4 salmon fillets in a large silver saucepan with lemon discs and a butter sauce.

Salmon Piccata

easyhealthyrecipes.com/salmon-piccata/
30-minute salmon piccata is easy enough for a busy weeknight meal but elevated enough to serve to guests or on a special occasion.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • Cutting board
  • Paper towels
  • Large skillet
  • Tongs
  • large plate
  • Small mixing bowl
  • whisk

Ingredients Needed

  • 4 8-ounce salmon fillets
  • 1 teaspoon salt (more or less to taste)
  • ½ teaspoon freshly cracked black pepper (more or less to taste)
  • 4 tablespoons butter (divided)
  • ¼ cup fresh lemon juice (juice from approximately 2 medium lemons)
  • ½ cup low-sodium chicken broth
  • 1 teaspoon cornstarch
  • 3 tablespoons capers (drained)
  • ¼ cup chopped fresh parsley (plus more to garnish)
  • thinly sliced lemon coins (optional, to garnish)

Instructions

  • Place salmon slices on cutting board. Pat each slice completely dry on all sides with paper towels. After patting salmon dry, season salmon slices evenly with salt and pepper on all sides. Set aside.
    Salmon slices on parchment paper with salt and pepper.
  • Heat large skillet over medium-high heat. When pan is warm, add 2 tablespoons butter. Let butter melt completely, swirling pan occasionally to distribute butter across entire surface.
  • Once butter is melted, but not browned or bubbling, gently place seasoned salmon slices in skillet. Sear salmon 3 minutes, or until golden brown on underside. Flip salmon over and sear other side 3 minutes or until golden brown.
    Salmon slices in a large skillet with melted butter.
  • Carefully transfer salmon to large plate and set aside. Return skillet to heat and add remaining 2 tablespoons butter. Reduce heat under skillet to medium.
  • While butter melts, add lemon juice, chicken broth, and cornstarch to small mixing bowl. Whisk ingredients vigorously until fully combined, then pour mixture into skillet with melted butter.
    Salmon piccata sauce in a large silver skillet.
  • Simmer mixture, stirring occasionally, 3 to 5 minutes or until thickened.
  • Remove skillet from heat. Add capers and chopped parsley, and stir until just incorporated. Return salmon to skillet and flip 2 to 3 times to coat salmon in sauce.
  • Transfer salmon slices to serving plates and top with additional sauce. Garnish with thinly sliced lemon coins and additional parsley if desired. Serve immediately with sides of choice.
    Salmon piccata in a large silver skillet with lemon coins and parsley to garnish.

Recipe Notes

  • Salmon: If purchasing a whole salmon fillet, we recommend using a 2-3 pound fillet for 4 people. Slice the fillet into 4 equal slices before beginning recipe.
  • Chicken Broth & Lemon Juice: If desired, replace the chicken broth and lemon juice with ¾ cup dry white wine. Sauvignon blanc and pinot grigio would work well in this recipe.
  • Cornstarch: Cornstarch can be replaced with arrowroot starch if needed.
  • Make it Dairy Free: Use dairy-free butter.
  • Leftovers: Refrigerate leftover salmon piccata in an airtight container with plenty of sauce, to retain moisture. If stored properly, salmon piccata can keep up to 3 days.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 436kcal | Protein: 46g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 0.5g | Total Carbs: 3g | Fiber: 0.4g | Sugar: 0.5g | Net Carbs: 2.6g | Vitamin C: 11mg | Cholesterol: 155mg | Sodium: 949mg | Potassium: 1182mg | Calcium: 42mg | Iron: 2mg