Salmon Piccata

Name: Salmon Piccata
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: Salmon Fillets 300 g; Salt 0.75 tsp; Black Pepper 0.5 tsp; Flour 2 tbsp; Olive Oil 1 tbsp; Butter 20 g; Lemon Juice 35 ml; Chicken Stock 120 ml; Capers 1.5 tbsp; Parsley 1 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Lemon juice and capers give a sharp, salty edge to a butter pan sauce that cuts through the richness of salmon.

A light dusting of flour gives the fillet a thin crust, and the browned bits left in the pan dissolve into chicken stock to start the sauce. The fish is only partly cooked in the first sear and goes back into the sauce for the last couple of minutes, so it stays moist instead of drying out.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Pat 300 g salmon fillets dry, then season both sides evenly with 0.75 teaspoon salt and 0.5 teaspoon black pepper.

Dust with 2 tablespoons flour in a thin coat and shake off any excess so it does not clump.
2

Heat a skillet over medium-high heat and add 1 tablespoon olive oil until the surface looks lightly shimmering.

Lay in the salmon and leave it undisturbed for about 2 minutes so a golden crust can form instead of tearing.
3

When the edges turn opaque and the underside releases easily, flip the fillets and cook about 1 minute 30 seconds more.

Do not cook them through at this point, because they will finish briefly in the sauce.
4

Keep the browned bits in the same pan, lower the heat to medium, and melt 20 g butter.

Add 35 ml lemon juice and 120 ml chicken stock, scraping the pan bottom as the sauce simmers for 2 minutes.
5

If the 1.5 tablespoons capers taste very salty, rinse them once before adding them to the pan.

Reduce the sauce lightly until it coats a spoon in a thin layer, then check that the seasoning is not too salty.
6

Return the salmon to the pan and spoon the sauce over it, warming it for no more than 2 minutes.

When the flesh stays moist and just begins to flake, sprinkle with 1 tablespoon parsley and serve immediately.