What is the main sauce used for Salmon Piccata?

The main sauce used for Salmon Piccata is a lemon reduction, which is a key characteristic of this dish. The sauce typically combines fresh lemon juice with butter, capers, and sometimes a splash of white wine. This combination creates a bright, tangy flavor that complements the rich, fatty nature of the salmon. The acidity from the lemon balances the dish and enhances the overall taste experience.

Other sauces listed, such as Dijon mustard and garlic aioli, are not traditional components of Salmon Piccata. Dijon mustard is often used in other culinary applications, while aioli is a mayonnaise-based sauce that would not align with the customary preparation of this specific dish. Butter sauce is somewhat closer but lacks the distinct acidity from the lemon, which is vital to achieving the authentic flavor profile that defines Salmon Piccata.