What is piccata sauce?

Piccata sauce is an Italian-American preparation of lemon juice, capers, butter, and sometimes garlic. It's bright, tangy, and rich—a perfect complement to delicate fish. The acidity of the lemon cuts through the richness of the salmon beautifully.

Why brine the salmon?

Brining keeps the fish juicy and enhances its flavor by seasoning it evenly throughout. A quick 15-minute brine in salt water is all you need to improve moisture retention and ensure even cooking.

Should I use wild or farmed salmon?

Either works beautifully. Farmed salmon is milder and more buttery; wild salmon is leaner and more flavorful. Cook farmed to 125°F and wild to 120°F to keep them moist.

What temperature should the salmon be?

The center should remain slightly translucent when checked with a paring knife tip. A thermometer should read 125°F for farmed salmon or 120°F for wild. Don't overcook—you want it silky and tender.

Can I make this sauce ahead?

The sauce is best served immediately. However, you can prepare all the ingredients ahead of time. The actual sauce comes together in just 3-4 minutes while the salmon rests.

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Salmon Piccata

Name: Salmon Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ½ cup table salt (for brine); 2 quarts cold water; 4 (6- to 8-ounce) skin-on salmon fillets; 1 tablespoon extra-virgin olive oil; 3 garlic cloves, thinly sliced; 2 teaspoons all-purpose flour; ½ cup dry white wine; ¼ cup water; 2 tablespoons capers, rinsed; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 4 tablespoons unsalted butter, cut into 4 pieces; 3 tablespoons fresh dill, chopped; Salt and freshly ground black pepper

Jun 18, 2025

1 min read

Updated: Mar 5

**Buttery, zesty Salmon Piccata perfection.**

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Make this recipe easier with the right tools: Stainless Steel Frying Pan, Sauce Pan, Chef's Knife.

Salmon Piccata

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