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!
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!
- 24 ounces skinless salmon fillets
- sea salt and lemon pepper (or black pepper), to taste
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/3 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 fresh lemon juice
- 4 tablespoons rinsed and drained capers
- 2-4 tablespoons coarsely chopped parsley to serve
- Lemon slices to serve
- Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 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 3/4 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 1/4 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.