Salmon With Mustard Piccata Sauce
Updated January 15, 2026
Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
4 tablespoons unsalted butter, divided
1 garlic clove, minced
1 ¼ pounds napa cabbage, coarsely chopped into 1 ½- to 2-inch pieces (about 8 cups)
Salt and pepper
1 ½ pounds skinless center-cut salmon fillet, cut into 1- to 1 ½-inch pieces
1 tablespoon extra-virgin olive oil
2 tablespoons hot English mustard (or Dijon, to taste)
2 tablespoons capers
1 tablespoon lemon juice
1 tablespoon chopped chives, plus more for garnish (optional)
Orzo or basmati rice, for serving
Nutritional analysis per serving (4 servings)
9 grams carbs; 124 milligrams cholesterol; 531 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 13 grams saturated fat; 38 grams fat; 2 grams fiber; 820 milligrams sodium; 38 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch nonstick skillet with a lid, melt 2 tablespoons of the butter over medium. Add garlic and stir until fragrant, 30 seconds. Add cabbage, season with salt and pepper, and stir to coat. Spread cabbage in an even layer and increase heat to medium-high. Cook, undisturbed, until golden in spots underneath, 3 minutes. Give the mixture a stir, then cook again, undisturbed, for 2 minutes longer.
- Step 2
Season salmon pieces with salt and pepper, drizzle with oil and toss to evenly coat. Arrange fish on top of cabbage in a single layer, cover and reduce heat to low. Cook just until cabbage is golden and tender and fish is cooked to medium, 5 to 7 minutes. Divide cabbage and salmon among 4 plates.
- Step 3
Add ½ cup of water to the skillet and bring to a simmer over medium, stirring to lift up any browned bits on the bottom of the pan. Cook until liquid is slightly reduced, about 2 minutes. Add mustard, capers, lemon juice and the remaining 2 tablespoons butter and whisk until smooth and slightly thickened, 1 to 2 minutes longer. Stir in chives.
- Step 4
Spoon mustard piccata sauce over the salmon and cabbage and top with more chives, if desired. Serve with orzo or rice on the side.
Private Notes
Comments
Very tasty! Made as written, except I only used 2 salmon fillets (as I was cooking for two people). There was more sauce than needed for 2 fillets, but the amount of cabbage was just right. If making for 4 people, I’d double the cabbage and add maybe just 1 more tablespoon of butter.
Substitute olive oil in step 1 for the cabbage cooking. Keep the butter for the sauce step (step 3)
Used 2lb salmon and just cut into filets rather than cubes. Used reg green cabbage instead of Napa. Doubled sauce. Quick and delicious. And one garlic clove? Come on now. That’s not a real measurement. 1/2 to whole bulb.
Delicious weeknight dinner. Funny how the sauce changes everything so I suggest at least doubling the sauce, probably more if you want it to flavor the orzo (what I used) or rice. Used green cabbage and Dijon mustard.
OMG, so delicious! I love reading through the notes from my fellow home chefs and their suggestions. Wine and some chicken stock for the sauce, it was divine! I added a chopped onion and minced a handful of garlic cloves with the cabbage. I always have capers in my pantry but alas I had used the last I had in the tuna fish I made for lunch, so I substituted delicious small green olives my husband has bought at our Italian market. I am looking forward to leftovers for lunch!! Wil make this often!
I’ve made this with regular green cabbage and Napa cabbage. The Napa cabbage came out soggy and didn’t brown up as well. I much preferred the green cabbage.