Salmon Piccata is a restaurant-quality skillet dinner where pan-seared salmon fillets are finished in a tangy lemon-caper butter sauce with caramelized lemon slices. It's elegant enough for entertaining but easy enough for a weeknight meal, taking just 15 minutes from start to finish.
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Cut 1 large lemon in half crosswise. Slice one half into very thin slices and remove the seeds. Reserve the remaining half. Pick the leaves from 1 small bunch fresh parsley until you have 2 tablespoons and coarsely chop. Drain 3 tablespoons capers if water-packed, or rinse them well through a fine-mesh strainer if salt-packed.
Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Melt 2 tablespoons of the unsalted butter in a large cast iron or nonstick skillet over medium heat. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Transfer the salmon skin-side down to a plate (it will not be cooked through).
Add the lemon slices to the skillet in a single layer and cook, flipping halfway through, until fragrant and caramelized in spots, about 1 minute. Add 3/4 cup low-sodium chicken or vegetable broth and 1/4 cup dry white wine and simmer until slightly reduced, about 3 minutes.
Squeeze the juice from the remaining lemon half into the pan, then add the remaining 2 tablespoons unsalted butter and capers. Stir to combine and melt the butter. Reduce the heat to medium-low to maintain a gentle simmer. Taste and season with more kosher salt as needed.
Return the salmon skin-side down to the pan. Cook until the sauce is thickened and the salmon is cooked to desired doneness, 2 to 5 minutes. An instant-read thermometer inserted into the middle of the thickest fillet should register 120 to 130°F for medium-rare, or 135 to 145°F if you prefer it more well-done. Garnish with the parsley before serving.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over medium-low heat.
large cast iron or nonstick skillet · instant-read thermometer
Insert an instant-read thermometer into the thickest part of the fillet. It should register 120–130°F for medium-rare or 135–145°F for medium to well-done. The fish should flake easily when tested with a fork.
Yes. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low skillet over medium-low heat to avoid overcooking the salmon.
Searing skin-side up first renders some fat and cooks the thicker side. Flipping skin-side down finishes the salmon gently in the sauce while keeping the skin crispy.
Water-packed capers simply need draining; salt-packed ones should be rinsed well through a fine-mesh strainer to remove excess salt and prevent oversalting the sauce.
Yes. Use additional broth, a splash of lemon juice, or dry vermouth. Avoid sweet wines or cooking wines, which will throw off the sauce balance.
