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Salmon Piccata with Lemon Parmesan Orzo
Fresh, vibrant, and full of Pacific Northwest character, this salmon piccata is a celebration of late-summer dining. Bright lemon, briny capers, and buttery Parmesan orzo create a balance of richness and freshness that pairs beautifully with Erath Oregon Pinot Noir. The wine’s lively acidity and notes of raspberry and cherry enhance the salmon while complementing the citrus-driven sauce. It’s an elegant yet approachable recipe that captures the flavors of Oregon’s longest evenings and lingering summer sunsets.
By: @recipesbysarah
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
Salmon
- 4 (6-ounce) salmon fillets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
Piccata Sauce
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 2 tablespoons butter, divided
- ⅓ cup chicken broth
- Juice of ½ lemon
- 1 tablespoon lemon zest
- 4 tablespoons capers, drained
- Freshly cracked black pepper
- 1 tablespoon chopped fresh parsley, plus more for serving
Lemon Parmesan Orzo
- 1 cup dry orzo
- 2 tablespoons butter
- ⅓ cup freshly grated Parmesan cheese
- Zest of 1 lemon
- Kosher salt and black pepper
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package directions. Drain and return to the pot. Stir in the butter, Parmesan, lemon zest, salt, and pepper. Cover to keep warm.
- Pat the salmon dry and season both sides with the salt and pepper. Lightly dust with flour.
- Heat the olive oil in a large skillet over medium-high heat. Cook the salmon for 4–5 minutes per side, or until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium. Melt 1 tablespoon of butter in the skillet. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the chicken broth, lemon juice, and lemon zest. Simmer for 3–4 minutes until slightly reduced.
- Stir in the capers and parsley. Remove the skillet from the heat and whisk in the remaining tablespoon of butter until the sauce is glossy.
- Return the salmon to the skillet and spoon the sauce over the fillets until warmed through.
- Serve the salmon over the lemon Parmesan orzo and garnish with additional parsley, cracked black pepper, and the remaining sauce.
Bright flavors, fresh ingredients, and a beautifully balanced Pinot Noir make every bite feel like summer. Order Erath Oregon Pinot Noir today and enjoy a pairing that captures the spirit of Oregon’s food and wine culture in every glass.
