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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.
Course: Seafood/Salmon recipes
Cuisine: Italian
Author: Chefjar

Ingredients

  • FOR SALMON
  • Salmon fillets with skin or skinless-6 x 200 g
  • Italian seasoning- 1 tsp
  • Salt- 1/2 tsp
  • Black pepper/ white pepper-1/ 2 tsp
  • All- purpose flour- 1/2 cup
  • Butter- 1 tbsp
  • Olive oil- 1 tbsp
  • PICCATA SAUCE
  • Butter - 1 tbsp
  • Garlic cloves minced- 5
  • Chicken broth- 1 1/2 cup plus 4 tbsp to dissolve cornstarch
  • Cornstarch- 1 tbsp
  • Whole black peppercorns- 1/2 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 1/2 cup flour with Italian seasoning, 1/2 tsp salt and 1/2 tsp black pepper. Evenly coat each salmon fillet with flour mixture. Shake off any excess flour.
    Salmon piccata
  • 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.
    Salmon piccata
  • Melt the remaining 1 tbsp butter in the same pan. Add the garlic & sauté until fragrant but not browned.Add 1 1/2 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.
    Salmon piccata
  • 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!