Dinner
Salmon Piccata with Dill and Capers
Pan-crisped salmon is finished with a glossy lemon, caper and white wine butter sauce.
- Yield
- 4 servings
- Cuisine
- Italian-inspired
Serving ideas
Serve with the sauce spooned over each fillet.
Ingredients
See the ingredient checklist
- kosher salt
- 4 skinless salmon fillets, 6 to 8 oz each
- 3 cloves garlic, minced
- 2 tbsp capers, drained
- 5 tbsp cold unsalted butter, divided
- 3/4 cup low-sodium chicken broth, or water
- 1/4 cup dry white wine
- 2 tsp finely grated lemon zest
- 3 tbsp lemon juice
- 1 tsp ground black pepper
- 1/2 cup chopped fresh dill or parsley, or a mixture
Before you cook
Add the butter gradually over low heat to make a glossy sauce.
How to make Salmon Piccata with Dill and Capers
Optionally brine the salmon for 10 minutes in 8 cups cold water and 4 tablespoons kosher salt, then remove and pat dry. If skipping the brine, lightly salt both sides.
Lay the salmon flat side down in a cold nonstick skillet. Cook over high until it sizzles, about 1 minute. Reduce to medium, cover and cook 5 minutes. Uncover and cook 3 to 4 minutes until browned. Flip and cook 3 to 5 minutes more, until cooked through. Transfer to a platter and wipe out the skillet.
Cook garlic and capers with 1 tablespoon butter over medium, about 2 minutes. Add broth, wine, lemon zest and juice, and pepper. Simmer 3 to 5 minutes until slightly reduced.
Reduce to low and whisk in the remaining cold butter a tablespoon at a time. Stir in the dill or parsley and spoon over the fish.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Salmon Piccata with Dill and Capers
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Ingredients
kosher salt- 4 skinless salmon fillets 6 to 8 oz each
- 3 cloves garlic, minced
- 2 tbsp capers, drained
- 5 tbsp cold unsalted butter, divided
- ¾ cup low-sodium chicken broth or water
- ¼ cup dry white wine
- 2 tsp finely grated lemon zest
- 3 tbsp lemon juice
- 1 tsp ground black pepper
- ½ cup chopped fresh dill or parsley or a mixture
Instructions
- Optionally brine the salmon for 10 minutes in 8 cups cold water and 4 tablespoons kosher salt, then remove and pat dry. If skipping the brine, lightly salt both sides.
- Lay the salmon flat side down in a cold nonstick skillet. Cook over high until it sizzles, about 1 minute. Reduce to medium, cover and cook 5 minutes. Uncover and cook 3 to 4 minutes until browned. Flip and cook 3 to 5 minutes more, until cooked through. Transfer to a platter and wipe out the skillet.
- Cook garlic and capers with 1 tablespoon butter over medium, about 2 minutes. Add broth, wine, lemon zest and juice, and pepper. Simmer 3 to 5 minutes until slightly reduced.
- Reduce to low and whisk in the remaining cold butter a tablespoon at a time. Stir in the dill or parsley and spoon over the fish.