Description
Pan-seared salmon in a buttery lemon caper sauce. A quick, healthy and flavourful Salmon Piccata perfect for weeknight dinners.
Ingredients
Units Scale
Salmon
- 800 g salmon fillets
- Salt, to taste
- 8 cups cold water
- 4 tbsp kosher salt
- 4 garlic cloves, thinly sliced
- 2 tbsp capers, drained
- 5 tbsp cold butter, divided
- 3/4 cup chicken broth or water
- 1/4 cup white wine
- 2 tsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp freshly ground black pepper
- 1/2 cup coarsely chopped fresh dill or parsley
Instructions
- If using the brine, dissolve the salt in the cold water and soak the salmon for 10 minutes. Remove and pat dry. Otherwise, lightly season the salmon with salt.
- Place the salmon flesh-side down in a large cold non-stick pan. Turn the heat to high and cook until it starts to sizzle.
- Reduce the heat to medium, cover, and cook for 5 minutes.
- Remove the lid and continue cooking until the salmon develops a golden crust, about 3 to 4 minutes.
- Flip the salmon and cook for another 3 to 5 minutes until just cooked through. Transfer to a plate.
- Wipe the pan clean. Add 1 tablespoon of butter along with the garlic and capers. Cook for 1 minute.
- Pour in the chicken broth, white wine, lemon zest, lemon juice, and black pepper. Simmer for 3 to 5 minutes until slightly reduced.
- Lower the heat and whisk in the remaining butter, one tablespoon at a time, until the sauce becomes glossy.
- Stir in the dill or parsley.
- Spoon the sauce over the salmon or return the fish to the pan briefly before serving.
Notes
Fresh lemon juice provides the brightest flavour.
Dill creates a lighter, fresher finish, while parsley offers a more classic piccata profile.
Serve with mashed potatoes, rice, pasta, or crusty bread to enjoy every bit of the sauce.