A lightened up, quick and easy Salmon Piccata with all of the authentic Piccata flavours 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 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?
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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.
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.
Next, dredge in flour…
Fry on each side until golden and cooked to your liking. We love our salmon just cooked and still; pink in the middle.
And minutes later, your left with a delicious version of Piccata. A quick and easy Salmon Piccata.
A version still keeping all of the ‘authentic’ flavours of white wine, capers, lemon and garlic. A version that is healthier, using less butter than most recipes. A version that is simple to make with a gourmet feel. A version you will be proud to serve to anyone, any time! Super Easy Salmon Piccata.
And for dessert? The 3-ingredient Double Chocolate Mousse. Because why not? Especially if you’re planning a romantic Valentine’s Day dinner; anniversary night, or any day for that matter!
If you love this Easy Salmon Piccata, you may also love this Salmon and Avocado Caesar Salad, or this Browned Butter Honey Garlic Salmon!
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Weight Watchers Smart Points: 12 per serve
- 4 x 170g | 6 oz skinless salmon fillets
- sea salt and lemon pepper (or black pepper), to taste
- 1/4 cup flour
- 2 tablespoons reduced fat butter or ghee (substitute with olive oil if you prefer)
- 1 tablespoon olive oil
- 4 medium garlic cloves , 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 heaping 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
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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.
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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. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
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Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté 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.
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Mix the cornstarch (or cornflour) with the reserved 1/4 cup stock/broth, whisking well to combine. 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.
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Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
JJ says
How do I get your easy salmon piccata recipe? I see pics but can not access the recipe.
Linda Monserrate says
These recipes look so delicious and easy to make. I will definitely try them
Sue says
is it possible to make this dish ahead of time? cooking for a group of 10-12 people. How do I keep the salmon soft and moist if done few hours ahead?
Angie says
I’m making this tonight and serving it over Zucchini noodles. Thank you!
Maribel says
I made this for my family tonight. Another great recipe! Thanks Karina!!
Karina says
It’s absolutely incredible Bethany! I hope you try it! X
Karina says
I’m so happy to hear that Ilka!! I hope you enjoy it X
Ilka says
This looks soooo yummy Karina… I will be making this very soon….
Karina says
Hi Leslie! Yes that’s absolutely fine! I hope your hubby enjoys it!
leslie says
Looks so yummy but I use chicken instead?
I love salmon but my husband is not a fan.
Also can I skip the capers if I don’t have any? This looks like the perfect recipe for all the extra lemons my father in law is bringing over!
Bethany @ Athletic Avocado says
I’ve only ever had chicken piccata but salmon piccata sounds even more amazing!