7-Minute Salmon Piccata

In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master—and the good news is, it couldn't be simpler.

• Preparation Time: 5 mins
• Cooking Time: 7 mins
• Total Time: 12 mins
• Calories: 566 Calories

Ingredients

• 2 tablespoons unsalted butter
• 1 teaspoon all-purpose flour
• ¼ cup white wine
• salt and freshly ground black pepper to taste
• 1 lemon, zested and juiced
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons drained capers
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon water, or as needed (Optional)
• 2 tablespoons clarified butter
• 2 (6 ounce) boneless, skinless salmon fillets

Recipe Instructions

Step 1

Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.

Step 2

Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.

Step 3

Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.

Step 4

Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.

Step 5

Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.

Step 6

Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.