A lightened up, quick and easy Seared Salmon Piccata with an authentic Piccata sauce of lemon, garlic and capers, and the optional white wine.
Have I mentioned before how much I love food? How much I love eating exquisite good food? Cue this salmon. Anything Piccata sounds so refined and way too complicated to cook, but this Salmon Piccata recipe is easy, gourmet cooking in minutes!
Salmon Recipe
Originally from Italy, Piccata is traditionally made with Veal. This may not be ‘the real deal’ or ‘the most authentic’ Piccata recipe due to being cooked with salmon, however, the unmistakeable Piccata flavours in this Salmon version are all right there in the skillet! After all, the flavour is all that matters when sitting down to enjoy a plate full of food. Yes?
Sauce For Salmon
With this impressive Piccata, we become humble home cooks that can almost pass for 5-star chefs in our own tiny kitchens with screaming children or ear-piercing loud televisions in the background. No one would know with a plate full of this in front of them.
How To Make Salmon Piccata
- First, season your salmon with salt and pepper to your tastes. I use lemon pepper for an extra boost of flavour, but you can use black pepper.
- Fry on each side until golden and cooked to your liking. We love our salmon just cooked — pink in the middle.
- Next, dredge in flour.
- Make up your Piccata sauce for salmon
- In minutes later, your left with a delicious version of Piccata. A quick and easy Salmon Piccata.
A version with all of the ‘authentic’ Piccata flavours of white wine, capers, lemon and garlic. Healthier, using less butter than most recipes, and simple to make with a gourmet feel.You will be proud to serve Salmon Piccata to anyone, any time!
Love Salmon? Try these recipes!
Browned Butter Honey Garlic Salmon!
Salmon and Avocado Caesar Salad
Crispy Orange Glazed Salmon
Salmon Piccata
Ingredients
- 24 ounces skinless salmon fillets
- 1 pinch sea salt or black pepper, to taste
- 1 pinch lemon pepper to taste
- ¼ cup flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- â…“ cup dry white wine optional - replace with extra broth, but the wine adds amazing flavour!
- 1 cup low-sodium chicken stock broth, fat free if you can find it
- 1 teaspoon cornstarch or corn flour
- 3 tablespoons lemon juice freshly squeezed
- 4 tablespoons capers rinsed and drained
- 2-4 tablespoons parsley coarsely chopped to serve
- 4 lemon slices to serve
Instructions
- Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.
- Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Melt remaining 1 tablespoon butter in the pan. Saute garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally.
- Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
- Whisk cornstarch (or cornflour) together with the reserved ¼ cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
- Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.
Kevin s says
Great recipe! I was actually turning this into a salmon piccata Caesar salad. WhIle I think I would want more sauce if it was going over rice or noodles, it was perfect for my application. I did double the cornstarch though because I wanted the sauce to really stick to that salmon.
Teresa C says
Make this for dinner. It was delicious.
Mike D. says
This was a big hit this weekend. I love cooking fish and this is a great way to jazz up salmon steaks. I paired with some farfalle pasta and fresh green beans. Perfect for a somewhat “light” meal that won’t slow you down. I very much recommend.
Mono D'Angelo says
I often serve chicken picatta so this should have been easy…but
First, I was in a new to me kitchen so oven settings and controls were a bit trial and error. Next I could only find salmon with skin and that was not a good choice. Too fatty
That being said, inspite of slightly burning the sauce, it still tasted great and I will certainly make this again better prepared.
annie says
This looks good and I am going to try it tonight. I just want to point out that in the ‘how to make salmon piccata’ section above the actual recipe you say to fry the salmon and then dredge it in flour. I knew that was incorrect because I am a seasoned cook, but I think it would be horrible if someone was confused and actually made it that way.
Stefanie says
My fiancé and I made this last night and WOW! This is definitely going in the rotation as we agreed this is one of the top 5 dishes we’ve made together. I had mine with whole grain linguini (his regular) and steamed asparagus with lemon and a small splash of olive oil. I cut mine up and made it part of my pasta dish. The only thing we did different was adding extra broth for more sauce.
Amy says
The family loves this. However, one needs much more sauce so I ended up adding around two cups of broth, more seasoning (salt needed), capers, pepper, cornstarch. After thickening I added angel hair right into the skillet. The starchy water thickens more and the noodles are infused with flavor. Then I put the fish back in.
I left this in the fridge for a day and when I heated it up for din din everyone went crazy for it.
Thank you!