Salmon Piccata Recipe

Today's salmon piccata recipe is going to introduce a different take on the classic chicken piccata. Using the basic method of dusting salmon in flour and pan-searing it in butter, the result is a crowd-pleaser that bursts with creamy and lemony flavors.

cook TIME 30 mins
prep TIME 5 mins
total TIME 35 mins

Course: Main CourseCuisine: Italian

Keyword: How to Make Salmon Piccata, Salmon Piccata, Salmon Piccata ecipe

Servings: 4 servings

Calories: 497 kcal

Ingredients (16)

20 oz boneless salmon
10.5 oz asparagus boiled
10 oz cooked pasta
1/4 cup heavy cream
1 cup whole wheat flour *
1 cup unsalted chicken broth
1/2 tsp ground black pepper divided
2 tbsp olive oil
2 tbsp brined capers drained
3 tbsp white wine
1/2 tsp salt divided
1 tbsp garlic minced
1 tbsp unsalted butter
2 tbsp lemon juice
4 lemon slices for garnish
2 tbsp parsley chopped

INSTRUCTIONS

Rub both sides of 20 oz boneless salmon with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Four raw salmon filets are being rubbed with a spice mix by hand.

Add 1 cup whole wheat flour to a shallow dish, and dredge the salmon fillets in the flour to coat. Shake off excess flour.

A raw salmon filet is being dredged in flour.

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.

Four salmon filets are being seared with oil in a skillet, one of which is being held by a food grabber.

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.

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.

A food grabber is whisking a creamy mixture in a skillet.

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.

Four cooked salmon filets are being placed on a bed of a creamy mixture in a skillet, one of which is being held by a food grabber.

Enjoy the salmon piccata with cooked pasta and steamed asparagus.

A salmon filet is being held by a fork and cut by a knife, on top of which is a creamy sauce with some capers, and on the side there are a cooked pasta, cooked asparagus, a lemon slice, and parsley.

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