Chef savvy

Salmon Piccata

This Salmon Piccata features perfectly sautéed salmon along with a tangy lemon and caper sauce.

PAT DRY SALMON

01

Pat salmon dry with a paper towel. Season with salt and pepper on both sides.

COOK SALMON

02

Add 1 tbsp olive oil to a large skillet. Heat over medium high heat. Add in salmon and cook for 3 minutes on each side. Remove from the pan. 

MAKE SAUCE

03

Add chicken stock and wine to the pan, deglaze by scraping up brown bits. Stir in capers and lemon juice, simmer for 4-5 minutes. Reduce heat, and whisk in butter continuously.

ADD SALMON TO THE SAUCE

04

Add salmon back to the pan and spoon sauce on top.

Serve immediately with fresh parsley on top and enjoy!

More Recipes:

Teriyaki Salmon

Blackened Salmon