Skillet Salmon Piccata
A bright and flavorful skillet salmon piccata with a tangy lemon caper sauce, perfect for a healthy, high-protein meal.
Equipment
- 1 large skillet non-stick
- 1 spatula
Ingredients
Main Ingredients
- 4 salmon fillets skin-on
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
Lemon Caper Sauce
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers drained
- 1 tbsp unsalted butter
Instructions
Preparation
- Season salmon fillets with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook salmon, skin-side up, for 3-4 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant. Add chicken broth and lemon juice, bring to a simmer.
- Stir in capers and butter; allow to thicken slightly. Season with salt and pepper to taste.
Serving
- Return salmon to skillet, spoon sauce over fillets. Garnish with parsley and lemon slices. Serve immediately.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Ensure the skillet is hot before adding salmon for a crispy skin.
Ingredient Substitutions: Substitute salmon with another firm fish like cod.
How to Serve: Pair with roasted vegetables or a light salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare sauce ahead of time and reheat when ready to serve.
Ingredient Substitutions: Substitute salmon with another firm fish like cod.
How to Serve: Pair with roasted vegetables or a light salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare sauce ahead of time and reheat when ready to serve.