I know you’ve heard of Chicken Piccata, but have you every tried making Salmon Piccata? It’s seriously the best. Crispy, buttery salmon, pan-fried until golden then drizzled in a quick butter sauce made with lemons and capers. It’s the same sauce I use for these chicken meatballs, and I kid you not, it’s downright garlicky, lemony, and exploding with flavor! Now, you can serve salmon piccata with homemade crusty bread, but if you’re into the pasta scene, I’ll toss my favorite al-dente pasta right into the pan sauce and serve it all alongside garlicky broccolini. This is easy enough for a weeknight dinner and fancy enough to serve company!
Ingredients for salmon piccata:
Salmon fillets: I suggest buying wild-caught salmon whenever possible. We’re not big on the skin, so I usually ask my fish monger to remove the salmon skin for me. You can ask them to cut the larger fillet into pieces as well.Seasonings: You’ll need kosher salt, black pepper, and garlic powder to season the salmon filet with. I usually season on both sides and then pan fry the flavor for more flavor.Oil: I like to use avocado oil for this recipe. It’s a high heat oil and when you’re preparing salmon in a cast iron skillet, the oil can easily begin to smoke unless you use something high heat.Butter: You’ll need 4 tablespoons of cold butter. Cut the butter into four pieces and keep it cold! For this recipe, you’ll want to use unsalted butter to make sure it doesn’t end up becoming too salty with the lemon juice and broth.Garlic: Minced garlic is the heart and soul of piccata sauce along with the lemons and capers.Flour: just a tablespoon of all-purpose flour helps thicken up the sauce further. Since we don’t dredge the salmon in flour, for this recipe, we need a little flour to thicken the sauce.Chicken Broth: You can swap the chicken broth for white wine or even seafood stock. We don’t consume alcohol so chicken broth works perfectly for us!Capers: You’ll want the capers and the brine for this recipe. The brine adds a bit of a zing to the sauce and really elevates the flavor!Lemon Juice: You’ll need a full ¼ cup of freshly squeezed lemon juice for this recipe.Fresh parsley: adds a little color and freshness to the salmon piccata!Pasta: This is optional. But to make this a full meal, I like to toss pasta into most of the sauce at the end and then serve with the salmon filets on top. The remaining sauce gets drizzled all over the salmon or sometimes, I’ll save it and drizzle it over sautéed broccolini or broccoli.
How to make the best salmon piccata recipe:
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