Salmon Piccata Recipe
ByLuna Regina
Photo by Luna Regina
- Serves
- 4
- Prep Time
- 5 Minutes
- Cook Time
- 30 Minutes
Today's salmon piccata recipe introduces a different take on the classic chicken piccata. The cooking method is simple: all you need to do is lightly dust the juicy, flaky salmon in flour and pan-sear it in butter.
The buttered salmon fillets are grilled until golden brown, then finally coated with a deliciously creamy and rich piccata sauce. Seasoned with salted capers and fresh herbs, the piccata sauce brings a burst of flavors from the lemon and white wine that promises to be a crowd-pleaser.
Watch our tutorial video for Salmon Piccata Recipe: https://www.youtube.com/watch?v=W18UvV8lkqI
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Ingredients
- 20 ounce boneless salmon
- 10.5 ounce asparagus (boiled)
- 10 ounce cooked pasta
- 1/4 cup heavy cream
- 1 cup whole wheat flour (*)
- 1 cup unsalted chicken broth
- 1/2 teaspoon ground black pepper (divided)
- 2 tablespoon olive oil
- 2 tablespoon brined capers (drained)
- 3 tablespoon white wine
- 1/2 teaspoon salt (divided)
- 1 tablespoon garlic (minced)
- 1 tablespoon unsalted butter
- 2 tablespoon lemon juice
- 4 lemon slices (for garnish)
- 2 tablespoon parsley (chopped)
Featured Video
Directions
- Step 1
Rub both sides of 20 oz boneless salmon with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
- Step 2
Add 1 cup whole wheat flour to a shallow dish, and dredge the salmon fillets in the flour to coat. Shake off excess flour.
- Step 3
In a nonstick skillet, heat 2 tbsp olive oil over medium heat, add the coated salmon and sear both sides for 10 minutes. Drain excess oil and set it aside.
- Step 4
Melt the 1 tbsp unsalted butter in a nonstick saucepan over medium heat. Add 1 tbsp garlic, and swirl it through the butter until golden.
- Step 5
Continue to add 3 tbsp white wine to the saucepan. Reduce to low heat and let simmer. Add 1 cup unsalted chicken broth, 2 tbsp lemon juice, 1/4 cup heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 2 tbsp brined capers to the saucepan. Bring everything to a boil.
- Step 6
Transfer the pan-seared salmon back to the saucepan for a minute, then sprinkle 2 tbsp parsley and put 4 lemon slices on top. Remove from heat.
- Step 7
Enjoy the salmon piccata with cooked pasta and steamed asparagus.