Lemon salmon piccata is a gorgeous way to make the most of that good-for-you fish, salmon. Brightness from lemon and white wine, bite from garlic, and the tang of capers make it lush and satiating. Perfect weeknight–or date night–food.
When we lived in Chicago, we would often go to a cute Italian restaurant in Old Town near where Ned took classes at Second City. They had a salmon piccata dish that Ariel would devour, then use their amazing bread to sop up the sauce. (You may have noticed that Ariel loves bread and pasta!) It became our spot for special evenings. Ariel mastered the recipe herself so that now, even when it’s time to kiss and make-up, it’s a special treat that fills us with memories of those easy early months of our relationship.–Ned & Ariel Fulmer
HOW DO I PAN-SEAR SALMON?
There are a few tricks for pan-seared salmon. Make sure to dab the flesh of the salmon dry first, before you even start seasoning. To get a crispy exterior, use a preheated, hot skillet with just enough oil to cook it without deep-frying. Make sure to give all the pieces of fish room in the skillet–cook in batches if you need to. Finally, don’t move it around until it’s ready to be flipped. Let a solid crust form before sliding a thin spatula underneath.
Lemon Salmon Piccata
This is one of the dishes that we make often because it’s quick and easy but also because of the memories it holds for us. The lemon and garlic pan sauce is perfect sopped up with bread, and the briny tang of the capers complements salmon incredibly well.
Season salmon with salt and pepper. Place the flour in a wide shallow bowl and lightly dredge the salmon on all sides.
In a large skillet over medium heat, warm the olive oil until it sizzles. Arrange salmon in the skillet and cook until the flour has formed into a crispy crust and the salmon is just cooked through, 2 to 3 minutes per side. Move to a plate.
To the same skillet, add the white wine, being sure to scrape the bottom of the pan to loosen any browned bits. Simmer until the wine reduces by half, about 2 minutes.
Add the butter, garlic, and capers, and cook until fragrant, 2 to 3 minutes more.
Whisk in the stock and lemon juice, and cook until the sauce has thickened, 4 to 6 minutes.
Stir in the parsley and return the salmon to the skillet, spooning the sauce on top of the salmon to coat. Serve with slices of rustic white bread for soaking up the sauce, if desired.
Serving: 1servingCalories: 536kcal (27%)Carbohydrates: 18g (6%)Protein: 19g (38%)Fat: 39g (60%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 79mg (26%)Sodium: 500mg (22%)Potassium: 523mg (15%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 541IU (11%)Vitamin C: 8mg (10%)Calcium: 37mg (4%)Iron: 2mg (11%)
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Originally published October 29, 2021