Name: Salmon Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 ½ pounds salmon, cut into 4 equal pieces; ½ teaspoon kosher salt, more to taste; ½ teaspoon garlic powder; ¼ cup all-purpose flour, for dredging; 2 tablespoons unsalted butter; 1 medium shallot, finely chopped; ½ cup chicken broth (or veggie broth); 1 lemon, zested and juiced; 3 tablespoons capers, drained; 1 cup heavy cream; 1 tablespoon fresh dill, finely chopped for serving

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Introduction

Salmon Piccata is a delightful twist on the classic Italian dish, featuring tender salmon fillets in a tangy lemon-caper sauce enriched with creamy butter and cream. This easy and elegant meal is perfect for weeknight dinners or special occasions.

The image shows a meal served on a round white plate with layers clearly visible: the base layer is a bed of light yellow orzo pasta, topped with a piece of cooked salmon covered by a creamy white sauce with small green herbs and capers. On the side of the salmon lies a bunch of bright green broccolini. Above the plate, a round white pan contains more cooked salmon pieces in the same creamy sauce, garnished with slices of lemon and sprinkled green herbs. Two lemon slices are placed casually on a white marbled surface with a grid pattern. A woman's hand holds a tortoiseshell-patterned fork on the plate ready to eat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 ½ pounds salmon, cut into 4 equal pieces
½ teaspoon kosher salt, more to taste
½ teaspoon garlic powder
¼ cup all purpose flour, for dredging
2 tablespoons unsalted butter
1 medium shallot, finely chopped
½ cup chicken broth, or use veggie broth
1 lemon, zested and juiced
3 tablespoons capers, drained
1 cup heavy cream
1 tablespoon dill, finely chopped for serving

Instructions

Step 1: Cut the salmon into 4 equal pieces. Sprinkle with ½ teaspoon garlic powder and ½ teaspoon salt on all sides. Dredge each piece in flour, coating evenly.
Step 2: Heat a pan over medium heat and add the olive oil. Place the salmon in the pan and cook for 2 minutes on one side. Flip and cook another 2 minutes, ensuring the salmon isn’t fully cooked yet. Remove and set aside.
Step 3: Add the chopped shallot, butter, and remaining 1 teaspoon salt to the pan. Cook for 2-3 minutes until softened.
Step 4: Stir in the capers, lemon juice, chicken broth, and lemon zest. Let the sauce simmer for about 2 minutes, or until it reduces by half.
Step 5: Pour in the heavy cream, taste, and adjust seasoning as needed. Simmer on low heat for 3-4 minutes.
Step 6: Return the salmon to the pan and cook for an additional 3-4 minutes on medium-low heat, spooning the sauce over the fish until it is cooked through and flakes easily with a fork. The sauce should thicken further.
Step 7: Sprinkle fresh dill over the top and optionally tuck in lemon slices. Serve with mashed potatoes, orzo pasta, or a side of vegetables or salad. Enjoy!

Tips & Variations

Choose fresh, high-quality salmon for the best flavor and texture.
If the sauce is too thin, let it simmer longer to reduce; if too thick, add a bit more broth or cream.
For a dairy-free option, substitute heavy cream with coconut cream.
Try parsley, chives, or tarragon instead of dill for different herb flavors.
You can also use halibut or cod if you prefer another type of fish.
Keep a close watch on the salmon to avoid overcooking; it is best served slightly pink in the center.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stove to prevent the salmon from drying out. Avoid microwaving to maintain texture and flavor.

How to Serve

A white plate holds a serving of light yellow orzo pasta as the base layer, topped with a pinkish-orange piece of cooked salmon. Over the salmon, there is a creamy white sauce with visible green herbs and capers, giving a fresh look. To the side of the salmon and orzo, there is a small bunch of bright green broccolini with a slightly shiny texture. The plate sits on a white marbled surface with a grid pattern, alongside a white pan filled with more salmon covered in the same creamy sauce, garnished with lemon slices and green herbs. Lemon slices are scattered around the setup, adding a touch of yellow color, and there is a woman’s hand holding a black fork with white and orange patterns placed on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, while salmon is ideal for its rich flavor, white fish like halibut or cod can also be used as delicious alternatives.

How do I ensure the salmon doesn’t overcook?

Cook the salmon on medium heat and remove it from the pan when it flakes easily but still has a slight pink center. The fish will continue cooking slightly in the sauce, giving you perfectly tender results.