Salmon With Mustard Piccata Sauce

Name: Salmon With Mustard Piccata Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

By Kay Chun

Updated January 15, 2026

Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.

Ready In: 30 min
Rating: (0)
Comments: Read comments

Cabbage and salmon are a wonderful pairing, united here by a zippy buttery piccata sauce. This cabbage is roughly chopped, seasoned simply with salt and pepper, and lightly caramelized in a skillet, allowing its natural sweetness to shine through. Salmon is steamed right on top of the cabbage until tender and flaky for an effortless and elegant one-skillet meal. Spiked with English mustard for extra heat (Dijon is a good alternative), the bright and tangy sauce complements both the fish and cabbage and emboldens the entire dish.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.