Piccata sauce is a simple, yet punchy mix of lemon, capers, white wine and butter. It’s tangy and takes your salmon dish in an exciting new direction.
Quick tips
1. Buy a whole center-cut piece of salmon and cut it into individual portions to ensure that each fillet is a similar size to cook at the same rate.
2. Use skinless salmon fillets. More on this later.
3. Pat the fillets dry and sear them in oil in a preheated nonstick skillet to prevent them from sticking in the pan.
4. To keep the fish from breaking apart, cover the pan and let the steam gently cook the fish without flipping it. Note, this method means the fish only browns on one side. This is why you should use skinless salmon and then serve the fillets browned side up.
Serving suggestions
After cooking the fillets to 125 degrees (for medium-rare), let them rest on a platter to keep them juicy. While the salmon rests, start the piccata sauce.
Cook the sauce down before whisking in butter, one piece at a time, off heat to ensure a viscous pan sauce; then finish with a sprinkle of dill.
Salmon Piccata
Serves 4
Note: To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. For skinless salmon, we refer to the side opposite where the skin used to be, which is typically more pink in color and more rounded, as the flesh side.
- 1 (2-pound) center-cut skinless salmon fillet, about 1 1/2 inches thick
- 1 teaspoon table salt, divided
- 1 teaspoon pepper, divided
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, sliced thin
- 2 teaspoons all-purpose flour
- 1/2 cup dry white wine
- 1/4 cup water
- 2 tablespoons capers, rinsed
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 4 tablespoons unsalted butter, cut into 4 pieces
- 3 tablespoons chopped fresh dill
1. Cut salmon crosswise into 4 equal fillets. Pat salmon dry with paper towels and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon flesh side down. Cover and cook until browned on bottom and registering 125 degrees (for medium-rare), about 5 minutes, or 135 degrees (for medium), about 7 minutes. Remove skillet from heat and transfer salmon, browned side up, to platter or individual plates.
3. Return skillet to medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 15 seconds. Whisk in wine, water, capers, lemon zest and juice, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Bring to boil and cook for 30 seconds.
4. Off heat, whisk in butter, 1 piece at a time, until combined. Stir in dill. Spoon sauce over salmon. Serve.
This article is written by Staf and America's Test Kitchen from Tribune Content Agency and was legally licensed via the Tribune Content Agency through the Industry Dive Content Marketplace. Please direct all licensing questions to legal@industrydive.com.
