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.
Read on to unfold the recipe.
Is Salmon Piccata Healthy?
Yes, this salmon piccata is packed with healthy fats and protein from the sockeye salmon. Omega-3 fatty acids in salmon help lower the risk of heart disease.
With this salmon piccata recipe, we try to keep the sodium low by using unsalted butter and chicken broth. We also opt for whole wheat flour to add some more fiber and protein, and create a lighter texture for the outer crumb.
One serving of this salmon piccata provides 483 calories. This also includes a portion of cooked pasta and steamed asparagus.
Sauce for Salmon Piccata
Basically, the piccata sauce is mostly used to baste the cooked fish, poultry, or meat you choose to lend a creamy, rich aftertaste to the dish.
Our piccata sauce is made from simmering lemon juice, capers, butter, white wine, heavy cream, and chicken broth. After seasoning with black pepper, salt, and garlic, you can pour the piccata sauce over the juicy pan-seared salmon fillets and enjoy.
To this point, the piccata sauce seems to be so hassle-free; all you need to do is throw everything in a saucepan and simmer together. However, it's important to be careful when working with butter.
When making the piccata sauce, it's important to always keep the heat low. Add one tablespoon of butter at a time, be patient, and let the butter slowly swirl in the pan and melt into the sauce.
Either adding the butter too quickly or heating it too fast will break the sauce. Letting the piccata sauce warm for too long is also not recommended. After the melted butter is incorporated into the sauce, remove the pan from the heat immediately without letting the sauce boil.
In short, do not let the butter boil and separate. Once the fat molecules can no longer remain linked to the liquid molecules, the piccata sauce will either break or congeal into blobs, which equals failure.
Tips for Making
To create perfectly crispy pan-seared salmon piccata, we’ve provided a few tricks of the trade.
First and foremost, always pat the salmon fillets dry with a clean paper towel. Preheat the frying oil in the pan until tiny oil bubbles appear on the surface, and only after that can you add the salmon.
It’s recommended to reheat any leftover salmon piccata in the oven rather than trying to do a second fry in the pan. This is to prevent the crispy outer from soaking up too much oil.
When putting it in the oven, consider covering the salmon loosely with aluminum foil to help retain moisture.
If you prefer cooking salmon in the oven without the need for a skillet, consider this broiled salmon recipe. The leftover salmon can also be made into salmon patties— take this salmon burger recipe for example.
What Goes Well with This Dish?
For such a bright and fulfilling dish like salmon piccata, the options for additional ingredients are endless. All that we can say is, feel free to opt for a veggie mix of your choice.
Blended in the buttery piccata sauce, capers deliver a zesty, lemony flavor that compliments the salmon beautifully.
These tiny green buds are mostly seen in sauces, seasonings, and marinades. They're also garnished on many side salads.
Salmon piccata is great over any type of pasta, as it always absorbs the sauce wonderfully. In fact, salmon piccata is usually seen with a simple serving of hot steamed pasta.
Roasted asparagus is the ideal choice to serve with salmon piccata, but green beans, artichokes, or broccoli are also second to none. Instead of steaming or par-boiling the veggies, you can also season them with spices and herbs and roast until tender, if preferred.
What to Serve with?
We don't know how you usually handle salmon, but we always prefer adding it to cold salads. Of course, it’s different when it's salmon piccata, however, we couldn't help but seek out a side salad for it.
French-style Nicoise salad is our choice to wrap up a convenient meal with this salmon piccata.
For a delicious and colorful side salad, Nicoise salad is versatile, time-saving, and easy to make. You'll have black olives, tomatoes, anchovies, and a tangy vinaigrette all on one plate, quickly prepared in 15 minutes.
We'll be super glad to hear your thoughts on this combination!
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.
Rub both sides of 20 oz boneless salmon with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Add 1 cup whole wheat flour to a shallow dish, and dredge the salmon fillets in the flour to coat. Shake off excess 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.
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.
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.
Enjoy the salmon piccata with cooked pasta and steamed asparagus.
Amount Per Serving (1 serving)
Calories 497Calories from Fat 207
% Daily Value*
Saturated Fat 8g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Vitamin A 967IU
Vitamin C 11mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
bringing together the tanginess of lemon and capers to enhance the savory taste of cooked salmon