Description
This easy Salmon Piccata recipe features pan-seared salmon fillets in a bright lemon-caper butter sauce, served with garlicky orzo and sautéed greens for a complete, restaurant-quality meal in just 25 minutes. It’s a perfect weeknight dinner that balances richness with freshness.
Ingredients
Scale
- For the Orzo:
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- For the Greens:
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 10 ounces greens of choice, leaves chopped if large (spinach, kale, chard)
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/2 large lemon, zest and juice (optional)
- For the Salmon:
- 4 fillets salmon (6 ounces each), skin off or on
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 3 tablespoons capers, drained and rinsed
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1 stick butter
- 1 medium lemon, zest and juice
- Garnish:
- 1/4 cup fresh parsley, roughly chopped
- Lemon slices
- Dill sprigs and chopped
Instructions
- Prepare Orzo: In a medium saucepan, heat olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the orzo and toast for 1 to 2 minutes. Add the chicken broth (or water) and the salt and pepper. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for 8 to 10 minutes, or until orzo is tender and liquid is absorbed. Season with more salt and pepper to taste if needed. Cover and keep warm while you prepare the other ingredients.
- Cook Greens: While orzo cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes (if using), and sauté for about 30 seconds. Add greens and cook for 3 to 5 minutes, stirring, until wilted and tender. Season with salt, pepper, and a squeeze of lemon zest and juice. Transfer to a platter while you prepare the salmon.
- Prepare Salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add salmon fillets (skin side down if using) and cook without moving for 3 to 4 minutes until slightly golden and crispy. Flip and cook for another 3 to 4 minutes until just cooked through. Remove the fillets and set aside.
- Make Salmon Piccata Sauce: In the same, now empty, skillet, lower heat slightly and add garlic and capers. Sauté for 30 seconds until fragrant. Increase heat to high and deglaze with white wine, lemon zest, and lemon juice. Simmer for 2–3 minutes to reduce. Add chicken broth and simmer for another 2–3 minutes. Remove from heat and stir in the butter with a whisk or spatula until the sauce is smooth and glossy. Adjust seasoning if needed.
- Plate: Return salmon to the pan briefly to warm through and spoon sauce over the fillets. Plate salmon piccata with a scoop of orzo and sautéed greens. Spoon more sauce over everything and garnish with parsley and lemon slices.
Notes
- Ensure salmon fillets are very dry before cooking for a crispy crust.
- Do not crowd the pan when cooking salmon to allow for even searing.
- Heat the pan properly before adding salmon for a good crust.
- Avoid moving the salmon too soon after placing it in the pan.
- Adding butter off the heat helps prevent the sauce from breaking.
- Use fresh herbs and fresh lemon juice for the best flavor.
- Toasting the orzo adds a nutty flavor and prevents mushiness.
- A pinch of sugar can balance the bitterness of some greens.
- Store cooled leftovers in airtight containers in the refrigerator for up to 3 days.
- Freezing the cooked salmon and sauce is not recommended, but orzo and greens can be frozen for up to 1 month.
- Reheat gently in a pan or oven to maintain salmon texture and sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 810 kcal
- Sugar: 3 g
- Sodium: 1127 mg
- Fat: 49 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 157 mg
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