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Photo Credit: Elizabeth Newman

Salmon With Lemon Caper Sauce (Salmon Piccata)

Chicken Piccata is one of my most popular recipes, and it's no secret as to why: it's such a quick and easy dinner to throw together, but the ingredients bring on big flavor, and you can pair it with just about anything. This salmon version is a great change-up from the classic!

might like this salmon dish even better - the rich salmon pairs so well with the bright lemon and caper sauce. 

Serve this with some simple pasta, risotto, polenta, or even just roasted vegetables. It goes with virtually anything and you can whip it up in under 30 minutes! 

Salmon With Lemon Caper Sauce
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Salmon with Lemon Caper Sauce

Category

Main Course

Prep Time

5 minutes

Cook Time

20 minutes

Calories

365

Author:

Giada De Laurentiis

Image of Salmon with Lemon Caper Sauce

Ingredients

  • Four 5- to 6-ounce skinless wild salmon fillets
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil, (plus more if needed)
  • 1 shallot, (chopped)
  • 1/3 cup chicken broth or clam juice
  • 3 tablespoons freshly squeezed lemon juice, (about 1 large lemon)
  • 2 tablespoons capers, (rinsed & drained)
  • 1 teaspoon lemon zest, (about 1 large lemon)
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped Italian parsley

Instructions

  1. Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  2. Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  3. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.

Nutrition

Nutrition

per serving
Calories
365
Amount/Serving % Daily Value
Carbs
2 grams
Protein
34 grams
Fat
24 grams
Saturated Fat
6 grams
Trans Fat
1 grams
Cholesterol
109 milligrams
Sodium
1174 milligrams
Fiber
1 grams
Sugar
1 grams
Unsaturated Fat
15 grams

4 reviews & comments

  • Author's avatar image
    Helen Picca
    ★★★★★
    ★★★★★

    This is now my favorite salmon recipe. Using wild Alaskan salmon with polenta and sautéed broccoli. So delicious!

  • Author's avatar image
    Nancy Teeter
    ★★★★★
    ★★★★★

    Oh, so delicious! We used wild-caught Alaskan salmon filets and served the dish with steamed green beans and barley risotto. We used Meyer lemons, so the sauce was a little less tart than traditional piccatta sauce. Cannot wait to make it again.

  • Author's avatar image
    Connie Sutherland

    Where are the onions in the recipe? There are onions in the picture.

  • Author's avatar image
    kimberly Mullins

    Those would be the shallots mentioned in the recipe.

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