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Salmon Piccata
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Fresh salmon filets swimming in a pungent lemon sauce makes for a sophisticated dinner. Salmon piccata comes together quickly - perfect for a busy weeknight!

Serves: 2
  • 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
  1. Heat a skillet over medium-high heat. Season the salmon filets well with salt and pepper.
  2. 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.
  3. 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.
  4. Add the lemon zest, lemon juice, and butter/flour mixture to the skillet and whisk until smooth.
  5. 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!