Lemony Salmon Piccata
15m prep 10m cook 25m ready
A quick and elegant salmon dish with a tangy lemon-caper sauce. Ready in 25 minutes, perfect for a weeknight dinner.
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Ingredients
- 4 skinless salmon fillets
- Kosher salt and pepper
- 44.4 ml all-purpose flour
- 29.6 ml olive oil
- 3 clove garlic minced
- 59.1 ml dry white wine
- 59.1 ml lemon juice
- lemon slices
- 29.6 ml capers rinsed and drained
- 29.6 ml fresh flat-leaf parsley chopped
- 9.86 ml unsalted butter
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 195 mg
- Iron: 2.38 mg
- Magnesium: 40.7 mg
- Phosphorus: 244 mg
- Potassium: 551 mg
- Zinc: 1.43 mg
Let's Cook
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Step 1.
Season the salmon fillets with ½ teaspoon each salt and pepper. Place 3 tablespoons all-purpose flour in a shallow bowl, then dredge each fillet in the flour, shaking off the excess.
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Step 2.
Heat 2 tablespoons olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon and cook until golden brown, about 2 minutes per side.
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Step 3.
Reduce the heat to medium and add 3 minced garlic cloves to the skillet. Cook for 1 minute, stirring the garlic around the salmon.
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Step 4.
Add ¼ cup dry white wine, ¼ cup lemon juice, 2 tablespoons rinsed and drained capers, and 2 tablespoons chopped fresh parsley to the skillet. Reduce heat to medium-low and let the sauce simmer until the salmon is just cooked through, 5 to 6 minutes.
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Step 5.
Remove the skillet from the heat. Add 2 teaspoons unsalted butter and stir until melted, about 30 seconds. Serve the salmon with lemon slices and spoon the sauce over the top.
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