This savory salmon piccata can be prepped and cooked in under 30 minutes! Serve over pasta or rice.
Ingredients
- all-purpose flour: 0.25 cup
- salmon fillets: 4 piece (4 ounce, skin removed)
- salt and ground black pepper: (to taste)
- vegetable oil: 2 Tbsp
- dry white wine: 0.25 cup
- finely minced garlic: 1 tsp
- chicken broth: 0.5 cup
- lemon juice: 2 Tbsp
- capers: 1 Tbsp (drained)
- butter: 2 Tbsp
- slices lemon: 2 piece
Metric Conversion
Stages of cooking
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Pour flour into a bowl. Season salmon fillets with salt and pepper, then dredge in flour.
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Heat oil in a skillet over medium heat. Add salmon and cook until browned, about 3 minutes per side. Transfer to a plate and keep warm.
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Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add garlic; cook until liquid reduces by about half and garlic is fragrant, about 1 minute. Add chicken broth, lemon juice, and capers; stir until mixture comes to a boil. Stir in butter until melted.
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Return salmon to the skillet and spoon sauce over top. Cook until salmon flakes easily with a fork, about 2 minutes per side.
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Transfer salmon to serving plates. Pour pan sauce over top and garnish with lemon slices.
