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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 Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: How to Make Salmon Piccata, Salmon Piccata, Salmon Piccata Recipe
Servings: 4 servings
Calories: 497kcal
Author: Luna Regina


  • 20 oz boneless salmon
  • 1/2 tsp ground black pepper divided
  • 2 tbsp olive oil
  • 2 tbsp brined capers drained
  • 2 tbsp parsley chopped
  • 3 tbsp white wine
  • 1 tbsp garlic minced
  • 1/4 cup heavy cream
  • 1 cup whole wheat flour *
  • 1/2 tsp salt divided
  • 10.5 oz asparagus boiled
  • 1 tbsp unsalted butter
  • 1 cup unsalted chicken broth
  • 2 tbsp lemon juice
  • 10 oz cooked 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.
    step 1: rub the salmon
  • 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 2: Flour coat the salmon
  • 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 3: Pan-sear the salmon
  • 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 4: Make the piccata sauce (1)
  • 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 5: Make the piccata sauce (2)
  • 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 6: Add salmon back to the saucepan
  • Enjoy the salmon piccata with cooked pasta and steamed asparagus.
    step 7: serve



(*) 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.


Serving: 1serving | Calories: 497kcal | Carbohydrates: 33g | Protein: 40g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 521mg | Potassium: 780mg | Fiber: 4g | Sugar: 3g | Vitamin A: 967IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 3mg