Salmon Piccata

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This salmon piccata is garlicky, lemony, and flaky! I love serving it with creamy mashed potatoes, rice, or pasta!

Prep Time1

Cook Time12

Total Time13

Course: Entree

Cuisine: Italian American

Servings:

Season the salmon fillets on both sides with salt.
Heat oil in a large skillet over medium heat. Add the salmon fillets to the skillet and cook for 2-4 minutes on each side or until it reaches an internal temperature of 145 degrees F. Remove the salmon from the skillet and set it aside.
Add 2 tbsp of butter to the skillet and allow it to melt. Stir in the garlic, lemon zest, and red pepper flakes and cook for 20 seconds.
Add the capers, lemon juice, and white wine. Allow the white wine to reduce by half.
Stir in the remaining butter and swirl the pan until the sauce thickens. Season with salt and pepper.
Place the salmon back into the skillet and spoon the sauce over the salmon. Garnish with fresh parsley and enjpy!

Whatever you do, don't overcook the salmon otherwise, it will turn out tough and dry and resemble canned tuna! I like to cook it for 3 minutes on each side depending on the thickness. If the fillets are on the thicker side, I will do 4-5 minutes on each side over medium heat.

Make sure to scrape the bottom of the pan the second you add the lemon juice and chicken stock.

Take the salmon out of the fridge 20 minutes before cooking it. If the salmon is too cold, it will cook unevenly.