Salmon Piccata

by Lifestack Official-3 November 2025Medium

Prep Time10 min

Cook Time15 min

Total Time25 min

Servings4

With this salmon piccata, the fish sings in butter, lemon and capers. Husband-and-wife food bloggers and podcasters Sonja and Alex Overhiser swap fish for chicken in this classic Italian American dish, making it even more irresistible than the original.

Originally from: apnews.com

Method

0
Allow the salmon to come to room temperature. Season the fillets with the kosher salt and plenty of black pepper. Spread the flour on a plate and dredge each fillet until lightly coated with flour on all sides.
1
In a large skillet over medium-high heat, heat 1 tablespoon of the butter and the olive oil. When the butter is melted, add the salmon, skin side up. Cook until the bottom is browned, 3 to 4 minutes. Flip and cook skin side down until browned, 1 to 2 minutes. Transfer the salmon to a plate and turn down the heat to low.
2
Add another tablespoon of the butter to the same pan; when it melts, add the shallot and cook, stirring frequently, until transparent and fragrant, about 1 minute. Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down. Bring to a simmer and cook, occasionally spooning the sauce over the fish, until the fish is fully cooked, about 5 minutes. For a medium salmon, cook until the internal temperature reaches at least 55°C when measured with a food thermometer at the thickest point.
3
To serve, garnish the salmon with lemon wheels and chopped parsley. Drizzle a few spoonfuls of sauce over each fillet and serve.