Salmon With Mustard Piccata Sauce

By Kay Chun

Updated January 15, 2026

Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
30 min
Rating
5(535)
Comments
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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
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

  1. 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. 

  2. 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. 

  3. 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.

  4. 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.

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    Ratings

    5 out of 5
    535 user ratings
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    Comments

    Catherine

    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.

    Vivek

    Substitute olive oil in step 1 for the cabbage cooking. Keep the butter for the sauce step (step 3)

    AP

    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.

    bGuyLing1

    The sauce is good. But steamed fish is jut not.

    Andrea

    Easy and excellent. I used vermouth instead of water, but white wine would also be great.

    tom

    We cooked this just as described (using a coleslaw bag though) and it was delicious. Cabbage gives this recipe a great flavor. This is a wonderful re.

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