If you're looking for a healthy salmon recipe chock-full of savory flavor you've come to the right place!

With fresh-squeezed lemon juice, capers, white wine, and parsley this salmon piccata recipe is a crowd-pleaser and a great source of heart-healthy omega-3 fatty acids. Add it to your list of gourmet salmon recipes to try at home.

This recipe is incredibly simple, requires very few ingredients, and takes 20-30 min at most to prepare and cook, so it is a great option when you're short on time.

Delicious Salmon Piccata at Home

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Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

• 24 ounces of skinless salmon fillets
• Sea salt and lemon pepper (or black pepper), to taste
• 1/4 cup of flour
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• 4 cloves of garlic, minced
• 1/3 cup of dry white wine (can use broth instead, but wine adds to the flavor)
• 1 cup of low-sodium chicken stock/broth
• 1 teaspoon of cornstarch or cornflour
• 3 tablespoons of fresh-squeezed lemon juice
• 4 tablespoons of capers, rinsed and drained
• 2-4 tablespoons of parsley, coarsely chopped, to serve
• Lemon slices, to serve

Directions

1. Season both sides of salmon fillets evenly with salt and lemon pepper.
2. Add 1/4 cup of the flour to a shallow dish. Dredge the salmon in the flour to evenly coat.
3. Shake off any excess flour.
4. In a large nonstick iron pan or skillet, melt 1 tablespoon butter over medium-high heat. Add 1 tablespoon oil and swirl to mix through the melted butter.
5. Sear salmon for 4 min on each side or until cooked to your liking.
6. Transfer salmon to a warm plate; tent with foil and set aside.
7. Melt the remaining 1 tablespoon butter in the pan. Saute garlic in the butter for a further minute until fragrant.
8. Add wine; bring to a boil. Scrape any browned bits off of the bottom of the pan with a spatula.
9. Cook until liquid almost evaporates, stirring occasionally.
10. Add 3/4 cup stock/broth to the pan along with the lemon juice. Bring to a boil and cook for 3 more min.
11. Whisk cornstarch (or cornflour) together with the reserved 1/4 cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce.
12. Cook for 1 min or until slightly thickened. Remove from heat.
13. Stir capers into the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
14. Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta, or roasted vegetables of choice.

Salmon Piccata FAQ

What does piccata mean?

Piccata is a famous dish from Italy that has made its way to the American household.

It is traditionally made with veal which has been pounded flat, dredged in flour, and cooked until golden brown in butter and oil. In America, chicken often replaces the less popular veal.

Fresh lemon, capers, and parsley are added to the meat and the scrapings from the pan are loosened with white wine and broth to make a delicious sauce for the dish.

We love this version of piccata using salmon as the protein, which lightens up the meal without sacrificing flavor. The crisp, golden-crusted salmon pairs excellently with the lemon and capers.

Can I change up the protein?

Absolutely. Try the recipe the traditional Italian way with veal or chicken instead. The cooking time will have to be adjusted accordingly to ensure your meat is thoroughly cooked.

What kind of pan should I use?

We suggest using a cast iron pan to make this salmon piccata, as the cast iron creates a beautiful sear and crust on the fish.

What should I serve with it?

Mashed/roasted potatoes or rice are delicious with the piccata. Our personal favorite (and the quickest to make) is to serve it over some pasta. Boil the pasta while the salmon is cooking.

How can I add more veggies?

Serve the salmon over roasted veggies. You can also wilt some spinach with cannellini beans for an extra kick of flavor, protein, and nutrients from the spinach.

How long do I need to cook the salmon?

Salmon piccata is best cooked to a medium-rare to medium temperature to ensure the best flavor and moistness. The salmon should have some translucency in the middle, while the meat should start to flake on the outside. You want to ensure it is translucent but not raw looking in the center. You can check the salmon with a sharp knife to look into the thickest part of the fish.

I don't have/don't like eating capers. Is there any substitute?

Capers have a bold flavor, so green olives make an excellent substitute in a pinch.

Final Word

We hope you enjoy cooking up this healthy and delicious fish piccata healthy recipe in no time flat!