12/07/2025
This Pan-Seared Salmon Piccata is simple, bright, incrreibly delicious, and comes together in under 30 minutes. We used our King Salmon, which is currently available in our online Fish Market in limited supply and available only until it sells out (link in bio)
➡️ INSTRUCTIONS
🐟 Pat salmon dry and season both sides with salt and pepper.
🐟 Heat a pan over medium, add oil, and place salmon skin-side down. Cook 4–5 minutes until golden and mostly cooked through. Flip and cook another 1–2 minutes. Transfer to a towel-lined plate.
🐟 In the same pan, add vegetable stock, lemon zest, lemon juice, white wine, capers, salt, and pepper. Simmer 5–7 minutes until reduced by half. Lower heat and whisk in butter.
🐟 Return the salmon to the pan and spoon the sauce over the top. Garnish with parsley and lemon wedges if desired.
➡️ INGREDIENTS
🐟 1 ½ pounds whole salmon fillet
🐟 Kkosher salt, for seasoning
🐟 Black pepper, for seasoning
🐟 2 tablespoons olive oil
Piccata Sauce
🐟 ½ cup unsalted vegetable stock, or broth
🐟 1 teaspoon lemon zest
🐟 ⅓ cup lemon juice
🐟 ¼ cup dry white wine
🐟 ¼ cup capers
🐟 ½ teaspoon kosher salt
🐟 ¼ teaspoon black pepper
🐟 2 tablespoons unsalted butter
🐟 1 teaspoon chopped parsley
