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Close-up view of salmon piccata.
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Seared Sockeye Salmon Piccata Recipe

Perfectly seared wild-caught sockeye salmon with a luscious, buttery piccata sauce.
Course Main Course, Seafood main dish
Cuisine Italian
Keyword salmon piccata, sockeye salmon piccata
Prep Time 15 minutes
Cook Time 15 minutes
Servings 3 servings
Calories 483kcal
Author Joe Boyle

Ingredients

  • 1 sockeye salmon fillet, 1 to 1 1/2 pounds
  • 2 tbsp. vegetable oil or ghee, divided
  • 3 cloves garlic, slivered
  • 1 tsp. all purpose flour
  • 1/2 cup dry white wine, sauvignon blanc or chardonnay
  • 1/4 cup water
  • 2 tbsp. capers, drained and rinsed
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 4 tbsp. butter in 1 tbsp. patties
  • 2 tbsp. fresh chopped parsley
  • 1/2 tsp. (ea.) kosher salt and black pepper, plus more for the salmon fillets

Instructions

  • Remove the skin from the salmon fillet, and then cut the fish into individual portions of about 6 ounces each. Pat the flesh side of the fish dry with paper towels and then sprinkle with kosher salt and black pepper.
  • Use a large skillet with a lid and add 1 tablespoon of oil and heat on medium-high heat until the oil just starts to smoke. Turn the heat down to maintain a temperature around 400°F.
  • Place the fillets flesh side down into the hot skillet and place the lid on the skillet. Fry the fish for 2 1/2 minutes then remove the fillets to a plate and cover with foil to keep warm. The internal temperature should be 120° to 125°F.
  • Using the same skillet on medium heat, add 2 or 3 more teaspoons of oil and add the garlic. Cook the garlic until it becomes fragrant, about 30 seconds. Then stir in 2 teaspoons of all-purpose flour and cook for 1 minute to remove the raw flour flavor.
  • Next, add the wine and water and whisk to dissolve the flour into the liquid. Then add the capers, lemon juice and zest, and, the salt and pepper. Bring this to a low boil and cook for 4 or 5 minutes to thicken.
  • Remove the skillet from the heat and stir in the butter pats to melt. Then, add the chopped parsley. Serve the piccata sauce on the fish fillets.

Notes

  1. You may use a different variety of salmon and if it is thicker than 3/4 inch, it will need to cook longer. Up to 5 minutes for a 1 1/2" thick fillet. It is best to use an instant-read thermometer to check the internal temperature. With salmon, it is best to undercook than to overcook.
  2. The piccata sauce would be perfect to use with any firm fish or chicken fillets.

Nutrition

Calories: 483kcal