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.
Piccata 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.
How to Make Salmon Piccata
This salmon piccata recipe is a simple take on the classic chicken piccata. We will guide you through with these 8 easy steps:
Step 1: Rub the salmon fillets with spices.
Step 2: Dredge the salmon fillets in the flour to coat and shake off the excess.
Step 3: Pan-sear the salmon in heated olive oil. Set aside.
Step 4: Sauté garlic in melted butter until golden and fragrant.
Step 5: Add white wine. Reduce to low heat and simmer.
Step 6: Add chicken broth, lemon juice, heavy cream, and spices. Bring everything to a boil.
Step 7: Return salmon to the saucepan
Step 8: Portion out and enjoy salmon piccata with pasta and asparagus.
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 Salmon Piccata?
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 Salmon Piccata?
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!
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.
PREP TIME 5 mins
COOK TIME 30 mins
TOTAL TIME 35 mins
CALORIES 497 kcal
20 ozboneless salmon
0.5 tspground black pepper divided
2 tbspolive oil
2 tbspbrined capers drained
2 tbspparsley chopped
3 tbspwhite wine
1 tbspgarlic minced
0.3 cupheavy cream
1 cupwhole wheat flour *
0.5 tspsalt divided
10.5 ozasparagus boiled
1 tbspunsalted butter
1 cupunsalted chicken broth
2 tbsplemon juice
10 ozcooked pasta
4 lemon slices for garnish
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.
Salmon Piccata Recipe
Amount Per Serving (1 serving)
Calories 497Calories from FDA
% Daily Value*
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Vitamin A 967IU19%
Vitamin C 11mg12%
* Percent Daily Values are based on a 2000 calorie diet.
(*) Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1 ounce of whole wheat flour.
A writer and entrepreneur, Luna’s day doesn’t start at the computer keyboard, but in the kitchen.
Half of her working hours are spent on mixing ingredients for her recipes. The other half involve working with the tech team to research and test the tools and appliances that promise to make kitchen work effortless and mess-free. From a kitchen knife or water filter to the Instant Pot, if it can help save time and effort for the home cook, Luna and her team are on it.
Luna’s extracurricular pastimes include camping, travel, and photography.