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Easy Salmon Piccata (Restaurant-Quality in 7 Minutes!) Recipe

Salmon Piccata is a delicious dish featuring salmon fillets that are coated in seasoned flour, pan-seared until crispy, and served with a tangy piccata sauce made with white wine, lemon juice, capers, and butter.
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Ingredients Method

Ingredients
  

  • ¼ cup all-purpose flour
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup white wine
  • ½ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Can I substitute the white wine with something else?If you prefer not to use white wine, you can substitute it with chicken or vegetable broth. The wine adds acidity and depth of flavor to the sauce, but the dish will still be delicious without it.
  2. Can I use bottled lemon juice instead of fresh lemon juice?Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice if that's what you have on hand. Just be sure to adjust the amount to taste, as bottled lemon juice may be more concentrated.
  3. Can I use olive oil instead of butter in the sauce?Yes, you can use olive oil instead of butter in the sauce for a lighter option. However, butter adds richness and flavor to the sauce, so it's recommended if you're not concerned about the extra calories.
  4. Is this recipe suitable for special diets, like keto or paleo?While the salmon itself is suitable for keto and paleo diets, you may need to make some adjustments to the sauce ingredients to fit these dietary requirements. For example, use a keto-friendly sweetener instead of white wine, and substitute ghee for butter if following a strict paleo diet.
  5. Pinch of kosher salt and black pepper
  6. Pat dry the salmon fillets with paper towels and season them generously with salt and pepper on both sides.
  7. In a shallow bowl, mix together the all-purpose flour, cayenne pepper, kosher salt, and black pepper. Dredge each seasoned salmon fillet in the flour mixture, coating them evenly.
  8. Heat olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
  9. In the same skillet, add butter and let it melt. Pour in the white wine and chicken broth, then stir to combine. Allow the mixture to simmer for 1-2 minutes.
  10. Squeeze in the lemon juice and add the capers to the skillet. Stir in the chopped parsley for a burst of freshness.
  11. Return the cooked salmon fillets to the skillet, spooning the sauce over them. Let them simmer together for an additional minute to heat through.
  12. Once heated through, transfer the salmon fillets to plates and pour the sauce over the top. Garnish with additional parsley if desired, and serve hot.
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