Healthy and incredibly delicious Salmon piccata with all of the authentic Piccata flavors. It is a light effortless meal in minutes! You will love it!

Salmon Piccata

Who loves gourmet cooking that doesn’t take hours to create? I certainly do! And my guess is that you do too. There isn’t anything I enjoy more than being able to cook and serve a 5 star restaurant worthy meal that my family and friends can enjoy – without having to spend every last penny in order to do so. That’s one of the reasons why I adore salmon piccata – it’s simple, delicious and so easy to make – and just about everyone who tastes it thinks I picked it up from our favorite local Italian joint on my way home from work.

What is Piccata?

Salmon piccata is practically identical to the ingredients you’ll find in chicken piccata, except, of course, the obvious: rich, buttery and flaky salmon fillets. Once you taste and prepare it, you’ll never be able to live without it. Piccata is an old world Italian classic typically made using veal. These days, chicken has taken over as it’s more famous and popular sibling, with salmon a very close second.

The main origin of the Piccata still remains unclear as many people still argue about its real origin. Some say it originated from the United States, while some believe its real origin is Italy. Nevertheless, the Salmon Piccata is a great recipe irrespective of its origin.

The Salmon Piccata might be the best of the piccata series, the flavors used in preparing this dish are very enticing.

HOW TO MAKE SALMON PICCATA?

It is easy to prepare this dish, first add salt and pepper according to your taste to the salmon fish, be it lemon pepper or black pepper, whichever suits you.

Then coat the Salmon in flour and fry it.

After you fried the salmon using butter and olive oil, you transfer the Salmon to a plate and cover it with foil. Add more butter to the frying pan and let it melt. Then you add some garlic and leave to fry for approximately one minute. Add stock and cook it until it evaporates a little bit, but make sure you stir it from time to time.

Add some corn flour into the frying pan and also leave it to cook until you feel the whole mixture has thickened. You can now place the Salmon into the frying pan gently mixing it with the sauce. If you prefer, you can add extra pepper or leave as it is.

Still looking for Piccata recipe? Try these!

Chicken Piccata Meatballs

Lemon Chicken Piccata

Chicken Piccata with capers

Creamy chicken piccata

EASY SALMON PICCATA

Print Recipe

SALMON PICCATA

Salmon piccata is made with salmon fillets, butter, capers, and broth. My recipe for salmon piccata is a favorite in my home, and an easy go-to-meal for any day of the week. With a preparation time of less than 20 minutes, and cooking for roughly the same amount of time, dinner served (!) will take on a whole new meaning once this gorgeous dish is put on the table.

Author: Chefjar

Ingredients

FOR SALMON
Salmon fillets with skin or skinless-6 x 200 g
Italian seasoning- 1 tsp
Salt- ½ tsp
Black pepper/ white pepper-1/ 2 tsp
All- purpose flour- ½ cup
Butter- 1 tbsp
Olive oil- 1 tbsp
PICCATA SAUCE
Butter - 1 tbsp
Garlic cloves minced- 5
Chicken broth- 1 ½ cup plus 4 tbsp to dissolve cornstarch
Cornstarch- 1 tbsp
Whole black peppercorns- ½ tsp
Italian peperoncino- 2 optional
Fresh lemon juice- 3 tbsp
Carpers- 4 tbsp
FOR SERVING
Fresh parsley finely chopped- 3 tbsp
Lemon slices- 4-5

Instructions

In a shallow dish mix ½ cup flour with Italian seasoning, ½ tsp salt and ½ tsp black pepper. Evenly coat each salmon fillet with flour mixture. Shake off any excess flour.
In a large pan melt 1 tbsp butter, then add 1 tbsp of olive oil and mix through the melted butter. Add the salmon fillets and fry 8 minutes ( 4 minutes per side) over medium heat. Transfer onto a large plate, cover with foil & set aside for a white.
Melt the remaining 1 tbsp butter in the same pan. Add the garlic & sauté until fragrant but not browned.Add 1 ½ cup of chicken broth. Bring to boil and cook until liquid a little bit evaporates. Add the peperoncino, whole black peppercorns, fresh lemon juice & mix well. Cook another 2 minutes. In a small cup dissolve 1 tbsp of cornstarch with 4 tbsp of broth/water; add gradually the cornstarch to the sauce, whisking well to avoid any lumps.Cook until the sauce is slightly thickened.
Remove the pan from heat. Stir in capers. Place the salmon fillets back into the pan, evenly coat each fillet in the sauce.
Sprinkle with the chopped parsley and black pepper. Serve with lemon slices over rice or steamed veggies.
Enjoy!