Salmon Piccata

jonashton
Jun 18
5 min read

Updated: Jun 19

Easy Salmon Piccata Recipe — **Buttery, zesty Salmon Piccata perfection.**

What on Earth Is Salmon Piccata?

Ah, Salmon Piccata—my gastronomic Achilles’ heel. If you’re unfamiliar, imagine this: a golden-seared fillet of salmon lounging luxuriously in a sauce that’s tangy, buttery, and studded with perky little capers that pop in your mouth like salty champagne bubbles. The sauce alone is worth writing poetry about (and I may have, under the influence of a decent Sauvignon Blanc).

It’s a riff—no, an aria—on the traditional Italian-American chicken piccata, except here we’ve swapped out poultry for salmon, ditched the dredging, and streamlined the faff. The result? Faster. Finer. Fishier—in the most fabulous way.

A Zesty Little History of Piccata

The word piccata, my friend, comes from Italy, where the dish was originally made with veal (vitello piccata)—and later, quite understandably, with chicken. It refers to meat that is sliced thin, sautéed, and bathed in a tangy concoction of lemon, butter, and capers.

Now picture this classic, saucy serenade smothering salmon, that jewel of the sea. The bright acidity of lemon collides gorgeously with the richness of the fish. It's like Sophia Loren waltzing with Poseidon—utterly divine.

Why Chefs (and Yours Truly) Go Bonkers for Salmon Piccata

1. It's Fancy Without the Fuss

There’s an elegance to piccata, but it requires less effort than finding matching socks. From fridge to fork in under 30 minutes? Yes, please.

2. A Match Made in Culinary Heaven

Salmon’s buttery flesh pairs like a velvet glove with the lemon’s zing and the briny jab of capers. It’s a dish that’s simultaneously bold and balanced—like Oscar Wilde in a well-tailored tux.

3. It Makes You Look Brilliant

Throw this together for guests, and you’ll have them convinced you spent the afternoon whisking away in a villa somewhere along the Amalfi Coast.

Farmed vs. Wild: A Temperature Tale

Here’s the scientific bit:

Farmed Salmon: Cook to 125°F for the ideal balance of silky and succulent.
Wild Salmon: A bit leaner, cook to 120°F to keep it moist and marvelous.

Because no one wants to weep over dry salmon.

How to Serve Salmon Piccata Like You Have Michelin Stars

This, my friend, is where your inner chef steps into the spotlight.

On a Bed of Farro or Orzo: These grains catch every drop of sauce like gossip in a country village.

Over Garlicky Sautéed Spinach: If Popeye had tasted this, he’d have ditched the can.

Next to Creamy Mashed Potatoes: The kind that could double as a cashmere throw.

Pair it with a crisp white wine, a candle or two, and someone who appreciates the finer things in life—even if it's just you and your dog.

Choose the Right Fish

Cod and haddock are the stars of the show—mild, flaky, and full of grace. Pollock or halibut also shines. Just don’t use fish that flakes like confetti.

Dry Before You Dip

Moisture is the archenemies of crispness. Pat your fillets bone-dry before flouring and battering.

Batter Up with Bubbles

A batter made with cold ginger beer (yes, ginger beer!) adds carbonation and brightness. Cold + fizzy = light, crisp, and gloriously golden.

Double-Fry the Chips

Once to cook them through (low temp), once to crisp them into glorious perfection (high temp). It’s a dance worth learning.

Season While It’s Hot

Salt your fish and chips the moment they leave the fryer. That’s when they’re listening.

Final Thought: A Dish That Deserves Its Anthem

Fish and chips is not merely food—it is a national poem, battered and fried. It is the sound of seaside gulls, the smell of salt and vinegar, the crunch of golden batter, and the warmth of shared tables and laughter.

Whether you’re a Michelin-starred chef experimenting with monkfish tempura or simply wrapping cod and chips in paper on a blustery Friday night, this is a dish that transcends class, culture, and calorie counts.

So go forth. Fry boldly. And remember—nothing tastes quite like fish and chips done properly.

Ingredients:

For the Brine:

½ cup table salt

2 quarts cold water

For the Salmon:

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

INSTRUCTIONS:

Brine the Salmon:

In a large container, dissolve ½ cup salt in 2 quarts of cold water. Submerge the salmon fillets and let sit at room temperature for 15 minutes. Remove the fillets from the brine and pat them thoroughly dry with paper towels.

Season and Sear:

Evenly sprinkle ½ teaspoon salt and ½ teaspoon black pepper across the bottom of a cold 12-inch nonstick skillet. Place the fillets skin-side down in the skillet. Sprinkle the tops of the fillets with an additional ¼ teaspoon salt and ¼ teaspoon pepper.

Set the skillet over medium-high heat and cook the salmon without moving it until the fat begins to render, the skin starts to brown, and the bottom quarter-inch of the fillets turns opaque—about 6 to 8 minutes.

Flip and Finish Cooking:

Using tongs, gently flip the fillets. Continue cooking, undisturbed, until the centers remain slightly translucent when checked with the tip of a paring knife and register 125°F for medium-rare, about 6 to 8 minutes more. Transfer the fillets to a serving platter, skin-side down, and let rest for 5 minutes.

Prepare the Sauce:

Return the skillet to medium heat. Add the olive oil and sliced garlic; cook until fragrant, about 30 seconds. Stir in the flour and cook for 15 seconds to eliminate any raw flavor. Whisk in the white wine, water, capers, lemon zest, and lemon juice. Season lightly with salt and pepper. Bring to a boil and simmer for 30 seconds.

Finish the Sauce and Serve:

Remove the skillet from heat. Whisk in the butter, one piece at a time, until the sauce is smooth and glossy. Stir in the fresh dill. Spoon the warm sauce generously over the salmon fillets and serve immediately.

Brine Your Salmon: A quick 15-minute brine in salt water keeps the fish juicy and enhances its flavor.

Use Skin-On Fillets: Searing the skin-side first helps develop texture and prevents sticking.

Don’t Overcrowd the Pan: Give your salmon room to brown evenly—crowding leads to steaming, not searing.

Finish Off-Heat: Once the sauce is built, whisk in cold butter off the heat for a smooth, emulsified finish.

Fresh is Best: Use fresh lemon juice and zest for that unmistakable zing—bottled lemon juice simply won't do.