Salmon Piccata Recipe (15 Minutes)

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 4 tablespoons unsalted butter, divided
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 small lemon, zested and juiced
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• Chopped fresh parsley, to garnish (optional)

Steps

1. Season the salmon:

2. Pat the salmon fillets dry with paper towels, then season on both sides with the salt and several grinds of black pepper.

   Sear the salmon:

3. Melt 2 tablespoons of the unsalted butter in a 10-inch nonstick skillet or well-seasoned cast iron skillet over medium heat. Add the salmon skin-side up and sear until golden brown, about 3 minutes. Flip and continue to cook until the skin is lightly crisp, about 3 minutes more.

   Transfer the salmon skin-side down to a plate. It may not be cooked through, and that’s okay—it will finish cooking in the sauce.

   Make the sauce:

4. Add the garlic to the pan and sautè until fragrant, less than 1 minute. Pour in the white wine and simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon, until just slightly reduced, about 1 minute.

   Reduce the heat to medium-low. Add the lemon zest and juice, capers, Dijon, and remaining 2 tablespoons butter. Stir to combine and melt the butter. Taste and season with salt and pepper as needed.

   Finish cooking the salmon:

5. Return the salmon skin-side down to the pan. Simmer until just cooked through and an instant-read thermometer inserted into the thickest part of the salmon registers 120°F to 130°F (for medium-rare), 1 to 2 minutes. If you like your salmon medium-well or well-done, cook for a few minutes longer. Garnish with the parsley, if desired.