Fresh salmon filets swimming in a pungent lemon sauce makes for a sophisticated dinner. Salmon piccata comes together quickly – perfect for a busy weeknight!
I have a lot of salmon recipes on this blog. It’s my favorite fish, super versatile, and so good for you. Salmon and lemon are a match made in heaven – it’s a classic pairing for a reason. Salmon piccata combines flaky salmon filets with a silky lemon sauce, tangy capers, and lots of fresh parsley. It’s mouthwatering!
This salmon dish is perfect for busy weeknights, or even meal prep, if that’s your thing. You can make it and then divide it up into containers for easy lunches during the week. All you need is around 30 minutes and a handful of fresh ingredients and you’ll be on your way to a healthy, tasty meal!
Let’s get cooking!
Salmon Piccata
I consider this to be a pantry recipe because I always have salmon in my freezer, lemons and parsley in my fridge, and chicken stock and capers in the pantry.
The whole thing comes together in one pan – just season the salmon filets, cook them until a nice golden crust forms on each side, and transfer to a plate to keep warm while you make the sauce.
My favorite method for making the sauce is to deglaze the pan with chicken stock and then add in lemon juice and zest. To thicken it up I use a beurre manié, which is just equal parts flour and softened butter mixed together to form a paste. I know it sounds fancy, but it’s just a simple way to thicken a sauce!
Finish the sauce off with a bit more butter, tangy capers, and fresh parsley. I like to serve salmon piccata with something to soak up the delicious sauce – couscous is my favorite, but rice is perfect too!
One of the things I love most about this recipe is it’s quick and easy for a weeknight, but it would also be perfect for an at-home date night or any special occasion meal. It’s fancy, delicious, and it won’t take you all day to prepare. My kinda meal!
Fresh salmon filets swimming in a pungent lemon sauce makes for a sophisticated dinner. Salmon piccata comes together quickly – perfect for a busy weeknight!
- 2 6 oz. Salmon Filets
- Salt & Pepper
- 1 Tablespoon Olive Oil
- ½ Cup Chicken Stock
- 2 Tablespoons Butter, divided
- 1 Tablespoon Flour
- ½ Tablespoon Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Capers
- 2 Tablespoons Fresh Parsley
-
Heat a skillet over medium-high heat. Season the salmon filets well with salt and pepper.
-
Add the olive oil to the skillet and then the salmon. Cook the filets over medium heat until a nice golden crust forms and the fish is just cooked through, about 3-4 minutes per side. Transfer the salmon to a plate and keep warm while you make the sauce.
-
Pour the chicken broth into the skillet and bring it to a simmer over low heat. Meanwhile, combine 1 tablespoon of the butter with the flour in a small bowl. Stir well until you have a cohesive mixture.
-
Add the lemon zest, lemon juice, and butter/flour mixture to the skillet and whisk until smooth.
-
Remove the sauce from the heat and add in the remaining tablespoon of butter, capers, and parsley. Swirl the pan to melt the butter and then serve the salmon with the sauce. Enjoy!
Not bad but the lemon is incredibly strong and the sauce is like watery thin. I prefer a thicker sauce. I did follow the recipe exactly.
Hi Margie. I love a lemony sauce, but you can always reduce it if it’s too much for you. Perhaps your sauce didn’t reduce enough as it shouldn’t be watery thin. As it reduces it becomes thicker and absorbs into the butternut squash noodles. Hope this helps.
I had the same results. I think it also tasted bitter, possibly from too much zest? The liquid would have to reduce to way less than half to be thicker.
Hi Auther!
Great suggestions!You’re totally right! Thanks for such an amazing post.
Regards:
Thai Food Near Me
Asian food is fresh and very packed with flavor. I love trying out the different dishes that they have to offer! This is a pretty cool.
Regards:
Asian Foods Near Me