Description
25-Minutes Salmon Piccata is a quick and elegant dish featuring tender pan-seared salmon in a bright lemon-butter sauce with capers and garlic. This restaurant-quality meal comes together effortlessly, delivering fresh, vibrant flavors in just 25 minutes.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- Salt to taste
- Black pepper to taste
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Pat the salmon fillets dry and season both sides with salt and black pepper. Lightly dredge each fillet in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook salmon for 4 to 5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add remaining butter and sauté garlic for about 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until slightly reduced.
- Stir in lemon zest and capers. Return salmon to the skillet and spoon sauce over the fillets. Simmer for 2 to 3 minutes.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- Substitute vegetable broth for a lighter flavor.
- Add a splash of heavy cream for a creamier sauce.
- For gluten-free option, use gluten-free flour or skip dredging.
- Add sautéed spinach or cherry tomatoes for extra texture.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to avoid drying out.
Nutrition
- Serving Size: 1 fillet
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
