Chef Avtar Singh Rana’s Salmon Piccata
A classic Italian-inspired dish featuring pan-seared salmon, a bright lemon-butter sauce, briny capers, fresh parsley, and a touch of white wine. Perfect for an elegant restaurant entrée or a fine-dining cooking class.
25 min, total time
2 servings
Ingredients
For the salmon
2 salmon fillets, 6–8 oz (170–225 g) each
Salt and freshly ground black pepper, to taste
2 tbsp all-purpose flour, for a light coating (optional)
1 tbsp olive oil
1 tbsp butter
For the piccata sauce
2 tbsp butter, chilled and cubed
2 garlic cloves, finely minced
¼ cup dry white wine
½ cup seafood stock or chicken stock
2 tbsp fresh lemon juice
1–2 tbsp capers, drained
1 tsp lemon zest
1 tbsp chopped fresh parsley
Salt and black pepper, to taste
Garnish and accompaniments
Lemon slices
Steamed asparagus or broccolini
Creamy mashed potatoes or angel-hair pasta
Fresh parsley and microgreens, optional
Method
1. Prepare the salmon
Pat the fillets dry. Season both sides with salt and pepper. Lightly dust with flour if you prefer a delicate golden crust, shaking off any excess.
2. Sear the salmon
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the salmon for approximately 3–4 minutes per side, depending on thickness. Remove and keep warm. Cook to an internal temperature of 145°F (63°C).
3. Build the piccata sauce
Reduce heat to medium. Add garlic and sauté for 20–30 seconds. Deglaze with white wine, scraping up the browned bits. Reduce by half, then add stock, lemon juice, zest, and capers. Simmer for 2–3 minutes.
4. Finish the sauce
Lower the heat and whisk in the chilled butter gradually until the sauce is glossy and lightly emulsified. Add parsley and adjust seasoning. Avoid boiling after adding the butter.
5. Plate and serve
Place mashed potatoes or pasta on a warm plate. Position the salmon at an angle, spoon the lemon-caper butter sauce around and over it, and garnish with lemon slices, parsley, and seasonal greens.
Chef Avtar’s professional tips
For crisp skin: Dry the skin thoroughly and place it skin-side down in a hot pan first. Press gently for the first 20 seconds.
For balanced flavor: Start with less lemon juice and adjust at the end. The sauce should be bright, buttery, and savory rather than sharply acidic.
For a restaurant finish: Add a small splash of stock if the sauce becomes too thick.
For a lighter version: Replace some butter with olive oil and use extra stock.
For elegant plating: Use a swoosh of potato purée, arrange asparagus neatly, and finish with capers, lemon zest, and microgreens.
