Salmon Piccata
Published Date: 4/12/2026
Ingredients
- 4 (6-ounce) skinless salmon fillets
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 3 tablespoons capers, drained
- 2 tablespoons fresh chopped parsley
Instructions
- Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Place the flour in a shallow dish and lightly dredge the fillets, shaking off any excess.
- In a large skillet over medium-high heat, warm the olive oil and a portion of the butter until shimmering. Add the salmon fillets and cook until golden brown and a crust forms, about 3 to 4 minutes per side. Transfer the salmon to a plate and set aside.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2 minutes.
- Stir in the chicken broth, fresh lemon juice, and capers. Bring the mixture to a gentle simmer and let it cook for another 2 minutes. Remove the skillet from the heat and swirl in the remaining butter until fully melted and the sauce is glossy.
- Return the salmon fillets to the skillet, spooning the lemon caper sauce generously over the top. Garnish with fresh chopped parsley and serve immediately.