One-Pot Wonders

Salmon Piccata Recipe

July 19, 2023
0 Ratings
Photo by Luna Regina
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

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.

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What You'll Need
  • 20 ounces boneless salmon
  • 10.5 ounces asparagus (boiled)
  • 10 ounces 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 tablespoons olive oil
  • 2 tablespoons brined capers (drained)
  • 3 tablespoons white wine
  • 1/2 teaspoon salt (divided)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon unsalted butter
  • 2 tablespoons lemon juice
  • 4 lemon slices (for garnish)
  • 2 tablespoons parsley (chopped)
  1. Rub both sides of 20 oz boneless salmon with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
  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.
  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.
  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.
  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.
  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.
  7. Enjoy the salmon piccata with cooked pasta and steamed asparagus.

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