theveganbeauty

Enjoy this 25-minute restaurant-worthy pan-seared salmon piccata in a white wine lemon butter caper sauce with fresh garlic and parsley.

I had some leftover parsley and capers from cooking this creamy salmon pasta a few weeks ago (we enjoyed this one SO much). So today we are going to make a quick and easy salmon piccata. This cooks in under 30 minutes and goes great over a bed of pasta, with a side of rice, or some greens like asparagus, broccoli, or green beans.

It’s a simple, fresh and zesty sauce to accompany the crispy pan-seared salmon perfectly seasoned with salt and pepper. Cook this one as a quick skillet meal for a weeknight dinner. Let’s start cooking.

SALMON PICCATA TIPS AND TRICKS

Skillet: You will need a 12″ skillet to be able to fit 4 salmon fillets. I used a Lodge carbon steel skillet because it’s lighter than a regular cast iron pan, but you can also use a simple non-stick skillet.

Seasoning: I use coarse sea salt to cook with. I find it’s more forgiving and you can be generous with your seasoning.

Garlic: Feel free to use less garlic if needed. I find it easier to use either a garlic press or a mini grater to mince the garlic.

Capers: Add more or fewer capers to your taste.

White wine: You can skip this and leave this out to make it kid-friendly.

Add more flavor: For more flavor, you can also add a diced shallot to the pan and saute it along with the garlic.

Thickening the sauce: To cut down on simmering time while cooking down the sauce, you can use a cornstarch slurry cheat. Mix about one teaspoon of cornstarch to a tablespoon of cold water and add the slurry to the pan while the sauce is boiling and wait for the whiteness of the cornstarch to disappear into the sauce.

Lemon slices: You can also cook the lemon slices with the sauce to soften them before serving.

Make it creamy: For a creamy version, add some heavy cream to the sauce while cooking it down.

Use chicken: You can also use this sauce for boneless, skinless chicken breasts. Make sure to pound the chicken down to an even thickness so it cooks evenly. 5 minutes per side should be enough time to cook it thoroughly. If in doubt, cut it in half to check or use a meat thermometer. Cook until internal temperature reads 145°F.

Serve with: This will go well over a bed of pasta, with a side of rice or skip the carbs and go with some greens on the side like broccoli, asparagus, or green beans. You can also serve it with some mashed potatoes, cauliflower mash, or quinoa.

And that’s about it. Enjoy your crispy seared salmon with the fresh and vibrant sauce spooned over it. For more recipes with salmon, garlic and lemon, try out this creamy salmon pasta with spinach or a lighter version of lemon garlic pasta with salmon. Or add some panko breadcrumbs to this lemon and Parmesan-crusted salmon.

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