Creamy Lemon Herb Garlic Butter Salmon Piccata Step-by-step instructions

Before you start

Before starting, take the salmon out of the refrigerator and let it sit at room temperature for 10 minutes (no more than 30). Pat it dry with paper towels and season with salt and pepper.

Mince the garlic, chop the parsley, slice the lemon, and measure out the wine, lemon juice, and cream. Have all ingredients within reach, as the cooking process moves quickly.

Instructions

Searing and Sauce Base

1. 1Sear the salmon
   Pat the salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down and press gently with a spatula for a few seconds to ensure even contact. Cook without moving for 4 minutes, until the skin is deep golden and crackling. Flip and cook for 2 minutes more. Transfer to a plate.
   Look for The skin should be crispy and release easily from the pan.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Patting the salmon dry is essential for crispy skin.
2. 2Make the piccata sauce
   Reduce heat to medium. Add 2 tablespoons of butter to the skillet with the drippings. Once melted, add the minced garlic and capers. Sauté for about 1 minute until fragrant, scraping up any browned bits. Pour in the white wine and lemon juice, and bring to a simmer. Let it bubble for 2 minutes, reducing slightly.
   Look for The wine should reduce by about half and smell aromatic.
   Tip Scraping the pan deglazes it and adds flavor to the sauce.

The salmon should have a deep golden, crispy crust on the skin side and be just cooked through. The skillet will have browned bits and aromatic garlic and capers.

The wine and lemon should have reduced into a fragrant, slightly syrupy liquid. The sauce should smell bright and savory.

Creamy Transformation

3. 3Create the creamy sauce
   Lower the heat to low. Pour in the heavy cream and add the remaining 1 tablespoon of butter, stirring until the butter melts and the sauce is smooth. Add the lemon slices and let the sauce gently simmer for 2 minutes, stirring occasionally, until it thickens slightly and turns glossy.
   Look for The sauce should coat the back of a spoon.
   Tip Keep the heat low to prevent the cream from curdling.

The sauce should be smooth, glossy, and lightly thickened, with a pale golden color from the butter and cream. Lemon slices should be softened and translucent. The sauce should coat the back of a spoon and have a rich, velvety texture. It should not be boiling, just gently simmering.

Final Assembly

4. 4Combine and finish
   Return the salmon fillets to the skillet, skin-side up, nestling them into the sauce. Spoon the sauce over the tops of the fillets. Let everything warm through for 2 minutes, allowing the flavors to meld. Sprinkle with fresh parsley and serve immediately.
   Look for The salmon is opaque and flakes easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Spooning the sauce over the salmon helps it absorb flavor.

The salmon is returned to the skillet and coated with sauce. The flesh should be opaque and flake easily. The sauce should cling to the fish and the plate. The parsley adds a fresh green contrast. The dish is ready to serve immediately, with the sauce spooned over the top.

Common mistakes

A common mistake is overcrowding the pan, which lowers the temperature and steams the fish instead of searing it. Use a pan large enough to hold the fillets without touching.

Another is moving the salmon too early; let it cook undisturbed until the skin releases easily. Overcooking is also easy; the fish will continue to cook from residual heat, so pull it off the heat when it's just barely opaque in the center.

How to tell it’s done

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The skin should be deeply browned and crisp.

The sauce should be thick enough to coat a spoon, with a glossy sheen. If the sauce seems thin, let it simmer for another minute or two. If it over-thickens, add a splash of broth or water.

• Fish: 145°F (63°C) in the thickest part