Easy Salmon Piccata.
This salmon piccata is ridiculously flavorful and can be throw together in less than 30 minutes! Juicy and tender salmon chunks are cooked in a lemon butter sauce with capers and fresh herbs. Serve over jasmine rice for a nourishing and satisfying meal!
Dinner time!
This salmon piccata has juicy, tender buttery chunks of salmon cooked in a lemon sauce with lots of tangy capers. It’s served over jasmine rice with soft sauteed lemons and tastes like heaven!
It’s one of those meals that I could put in our weekly rotation, you know?
And the kids love it too, because it’s fairly neutral. I just don’t put any capers in their bowl. And we’re all good.
Any piccata dish is instantly going to be one that I love. Lemon? Briney capers? Butter?
Sold, instantly.
I’m immediately passing go and collecting my $200 piccata on the way!
I have a recipe for lemon butter chicken in my cookbook Easy Everyday – it’s phenomenal. I’ve made it for Eddie probably more than 100 times. And I also make chicken piccata meatballs often too. They are just so easy.
So when I started cooking salmon frequently – and by frequently, I mean once a week – this ended up in the rotation too. And it’s mostly because my kids will eat salmon and the leftovers are great for lunch the next day. It is just so easy!
Plus, the salmon also tastes like butter. It’s buttery and flakey and so soft. Cooked IN a butter lemon sauce. It’s a crowd pleaser every single time.
This is how I make it!
First, I chop and season the heck out of my salmon. Pat it dry with a paper towel. This will help the outside get crisp and sticky. Then, cut it into chunks. Next, season it all over with lots of salt and pepper. Garlic powder too!
I love serving the salmon in bite-size chunks like this. It’s a different presentation that offers variety and a little excitement to the meal. It also gives you SO much crisp surface area, which I am all about. You can sear all of those edges and it really maximizes the flavor.
Once the salmon is seasoned, I sear it in a drop of olive oil. Just a bit, to get it extra crisp. Toss it on all sides and let it get nice and golden brown.
When the salmon chunks are seared, I add the white wine and let it reduce a bit. Next, I add in the lemon juice and the butter. You can add a touch of lemon zest too! Especially if you’re a lemon freak like I am.
Add in the capers, lemon slices and some freshly parsley. It’s a beauty!
I like to have enough sauce so you can spoon some right over the rice with the salmon. I mean, if we’re being honest here, I could eat a bowl of jasmine rice that is drenched in just this sauce. Who cares about the salmon!
But seriously, the combo is so fabulous. The sauce with the tender salmon right over the rice… yum.
And guess what? It comes together SO fast. Salmon cooks in just a few minutes and this meal can easily be made in under 30. That’s why it’s a go-to for us!
Salmon Piccata
Salmon Piccata
Ingredients
- 2 pounds skinless salmon, cut into chunks
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ⅔ cup dry white wine
- ½ teaspoon freshly grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons butter
- ¼ cup capers, drained
- lemon slices, for topping
- chopped fresh parsley, for topping
- jasmine rice, for serving
Instructions
- Season the salmon all over with the salt, pepper and garlic powder. Make sure all sides of the salmon chunks are seasoned!
- Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon and sear for 1 to 2 minutes on every side, gently flipping the salmon chunks as they brown. We are going to simmer the salmon in sauce so don’t worry about cooking it through. Just get it golden and brown!
- Once the salmon is seared all over, add in the wine. Let it reduce by almost half, simmering until there is only about ⅓ of a cup left. Add in the lemon juice, butter, capers, lemon slices and freshly parsley. Toss the salmon a bit and let the mixture come to a slight simmer, cooking for 1 to 2 minutes.
- Serve the salmon over jasmine rice with extra parsley for topping!
Did you make this recipe?
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