Salmon Piccata

Total Time Prep: 10 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
It takes less than 30 minutes to make this restaurant-worthy salmon piccata dish.

Ingredients

  • 1/4 cup dry white wine
  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 4 tablespoons unsalted butter
  • SALMON:
  • 1 pound salmon fillets
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Minced fresh parsley, optional

Directions

  1. Preheat the oven to 425°.
  2. Heat a large skillet to medium heat. Add wine, broth, capers, lemon juice and garlic. Bring to a boil; reduce to a simmer. Cook until slightly reduced, 1-2 minutes. Stir in butter, one tablespoon at a time, until creamy. Simmer 1 minute; remove from heat.
  3. Season the salmon fillets with salt and pepper. Heat oil in a separate oven-safe large skillet over medium-high heat. Place salmon fillets in the pan, skin side down. Cook, undisturbed, until the skin is crispy, 4-5 minutes. Flip; pour the sauce over the salmon. Transfer to the oven; roast 6-10 minutes or until desired level of doneness is achieved or an instant-read thermometer inserted into the center of a fillet reads 145°.
  4. Serve salmon fillets on plates; spoon sauce on top to serve. If desired, garnish with fresh parsley.

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