Salmon piccata is a classic Italian preparation featuring pan-seared salmon fillets topped with a bright lemon-caper butter sauce finished with fresh dill. This elegant yet simple dish delivers restaurant-quality results in fewer than 20 minutes.
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Cut 2-pound center-cut salmon fillet crosswise into 4 equal fillets. Pat salmon dry with paper towels and sprinkle all over with ½ teaspoon table salt and ½ teaspoon pepper.
Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon flesh side down. Cover and cook until browned on bottom and register 125 degrees (for medium-rare), about 5 minutes, or 135 degrees (for medium), about 7 minutes. Remove skillet from heat and transfer salmon, browned side up, to platter or individual plates.
Return skillet to medium heat. Add 3 thinly sliced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 teaspoons all-purpose flour and cook for 15 seconds. Whisk in ½ cup white wine, ¼ cup water, 2 tablespoons rinsed capers, 1 teaspoon grated lemon zest, 1 tablespoon lemon juice, remaining ½ teaspoon table salt, and remaining ½ teaspoon pepper. Bring to boil and cook for 30 seconds.
Off heat, whisk in 4 tablespoons unsalted butter, 1 piece at a time, until combined. Stir in 3 tablespoons chopped dill. Spoon sauce over salmon. Serve.
Store leftover salmon and sauce separately in airtight containers for up to 2 days. Reheat salmon gently in a 275°F oven; warm sauce over low heat and whisk in a small knob of butter to restore creaminess.
12-inch nonstick skillet · instant-read thermometer
Salmon is medium-rare at 125 degrees Fahrenheit (about 5 minutes), and medium at 135 degrees (about 7 minutes). Use an instant-read thermometer to check doneness.
Yes, but start skin-side up and cook skin-side down first for crispness. Adjust timing as skin-on fillets may cook slightly differently.
Remove the skillet from heat before whisking in butter, one piece at a time. This keeps the temperature controlled and emulsifies the sauce properly.
Cook the salmon fresh for best texture, but prepare the sauce ingredients in advance. Reheat gently and spoon over freshly cooked salmon.
Use drained brined green peppercorns or finely chopped green olives for a similar briny, tangy note.
