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Salmon Piccata Recipe by Mr. Make It Happen
Introduction
Perfectly Seared Salmon Piccata: A Flavorful Twist on a Classic
If you’re craving a dish that’s both elegant and easy to whip up, look no further than Salmon Piccata. This recipe transforms the classic Italian lemon caper sauce, traditionally paired with chicken, into a seafood sensation that’s sure to impress. With just a few key ingredients and 2 lbs of fresh salmon, you can create a dish that’s bursting with flavor and perfect for a weeknight dinner or a special occasion.
As always, first things first, it’s time to prep the ingredients! We need to measure out the white wine, dice the onion and parsley, and measure the broth. The key to an easy day in the kitchen is all about the prep work!
Next up, season that salmon! Today we are using my AP and Lemon Bae seasoning but feel free to use whatever blend you enjoy on salmon.
Next, add a couple tablespoons of avocado or vegetable oil to your skillet and then sear the salmon presentation side down first. After about 90 seconds, give it a flip.
If your salmon doesn’t look like this, you flipped it too early. Just keep an eye on it – 90 seconds or so should do the trick if your skillet is hot enough.
Butter makes everything better. We are going to baste our perfectly seared salmon filets in butter, before finishing them in the oven at 400 degrees. My preferred internal temp for salmon is about 125-135.
When cooking salmon, achieving the perfect doneness is crucial for both flavor and safety. Here’s a guide to internal temperatures for salmon based on your preference.
Salmon Doneness Temperature Guide
- Rare: 110°F (43°C)
The salmon will be very soft and translucent in the center. This level of doneness is generally not recommended for most people due to potential food safety concerns. - Medium-Rare: 120°F (49°C)
The salmon will have a translucent center with a slightly firmer outer layer. It’s still moist and tender, but this level of doneness is typically preferred for its rich texture and flavor. - Medium: 125°F (52°C)
The salmon will be mostly opaque but still have a bit of translucency in the center. This is a popular choice for those who prefer their salmon cooked but still moist. - Medium-Well: 130°F (54°C)
The salmon will be mostly opaque throughout with a slightly drier texture. The fish will flake easily and be firm but not dry. - Well-Done: 145°F (63°C)
The salmon will be fully opaque and flaky throughout. This level of doneness ensures the salmon is cooked through, but be careful not to overcook, as it can become dry.
Tips for Checking Salmon Doneness
- Use a Thermometer: The most reliable way to check doneness is with a meat thermometer. Insert it into the thickest part of the fillet to get an accurate reading.
- Visual Cues: If you don’t have a thermometer, you can also check doneness by gently pressing the salmon with a fork. It should flake easily and have a slightly translucent center if you prefer medium-rare.
- Carryover Cooking: Remember that salmon will continue to cook slightly after it’s removed from the heat due to residual heat. So, if you prefer a specific doneness level, you might want to take it off the heat just before it reaches your target temperature
Create the Piccata Sauce
In the same skillet, add a bit more butter if needed and sauté the diced shallot and minced garlic until they’re fragrant and translucent, about 2 minutes. Be careful not to burn the garlic!
Next, deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly. Then, stir in the chicken or seafood broth and let it cook for another 2-3 minutes.
Add the capers to the sauce and cook for an additional 1-2 minutes. This is where the sauce develops its signature tangy flavor.
Finish the Dish
Reduce the heat to low and return the salmon fillets to the skillet. Spoon some of the sauce over the top and let the salmon simmer gently in the sauce for another 2 minutes, so it can absorb all those delicious flavors. Finish the sauce with a couple of tablespoons of butter, stirring until it’s fully incorporated and the sauce is glossy.
Serve and Garnish
Carefully plate the salmon fillets and spoon the piccata sauce over the top. Sprinkle freshly diced parsley for a burst of color and fresh flavor. If you’re using lemon slices, place them around the salmon for an extra touch of elegance and a hint of citrus.
Tips for Success
- Choose Fresh Salmon: Fresh, high-quality salmon makes a big difference in taste and texture. Look for vibrant, firm fillets with a mild aroma.
- Don’t Overcrowd the Pan: Sear the salmon in batches if necessary. Overcrowding can lead to steaming instead of searing, which might affect the texture.
- Adjust the Sauce: Feel free to adjust the level of tanginess in the sauce by adding more or less capers, or a splash more wine or broth if you prefer a lighter sauce.
This Salmon Piccata is a stunning dish that combines the richness of salmon with the bright, tangy flavors of the piccata sauce. It’s quick enough for a busy weeknight yet impressive enough for a dinner party. Enjoy this delightful recipe with a side of roasted vegetables or over a bed of creamy risotto for a meal that’s sure to satisfy.
Print & Download Salmon Piccata Recipe
Salmon Piccata
Ingredients
- * 2 lbs salmon fillets
- * 1 cup dry white wine
- * 1/2 cup chicken or seafood broth
- * 3-4 cloves garlic, minced
- * 1 diced shallot
- * 3-4 tbsp butter
- * 1/4 cup capers
- * 1/4 cup fresh parsley, diced
- * Seasonings: All-purpose seasoning, AP, Lemon Bae, Hot AP (or your favorite salmon seasoning)
- * Optional: 1 lemon, thinly sliced
Instructions
- We need to measure out the white wine, dice the onion and parsley, and measure the broth.
- Next up, season that salmon! Today we are using my AP and Lemon Bae seasoning but feel free to use whatever blend you enjoy on salmon.
- Next, add a couple tablespoons of avocado or vegetable oil to your skillet and then sear the salmon presentation side down first.
- After about 90 seconds, give it a flip.
- If your salmon doesn’t look like this, you flipped it too early.
- Just keep an eye on it – 90 seconds or so should do the trick if your skillet is hot enough.
- We are going to baste our perfectly seared salmon filets in butter, before finishing them in the oven at 400 degrees. My preferred internal temp for salmon is about 125-135.
Create the Piccata Sauce
- In the same skillet, add a bit more butter if needed and sauté the diced shallot and minced garlic until they’re fragrant and translucent, about 2 minutes. Be careful not to burn the garlic!
- Next, deglaze the pan with the dry white wine, scraping up any browned bits from the bottom.
- Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
- Then, stir in the chicken or seafood broth and let it cook for another 2-3 minutes.
- Add the capers to the sauce and cook for an additional 1-2 minutes. This is where the sauce develops its signature tangy flavor.
Finish the Dish
- Reduce the heat to low and return the salmon fillets to the skillet.
- Spoon some of the sauce over the top and let the salmon simmer gently in the sauce for another 2 minutes, so it can absorb all those delicious flavors.
- Finish the sauce with a couple tablespoons of butter, stirring until it’s fully incorporated and the sauce is glossy.
Serve and Garnish
- Carefully plate the salmon fillets and spoon the piccata sauce over the top. Sprinkle freshly diced parsley for a burst of color and fresh flavor.
- If you’re using lemon slices, place them around the salmon for an extra touch of elegance and a hint of citrus.
