Salmon Piccata Recipe
Salmon Piccata is a deceptively easy yet super tasty dish. To make, simply dip salmon in seasoned flour, pan fry the fish, then make a creamy lemon-garlic-butter sauce to top it off, but don't forget the capers.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
- 1 ¼-1 ½ lbs. salmon Verlasso
- ¼ cup flour gluten-free 1-to-1 blend, if needed
- ¼-½ tsp. salt to taste
- ¼ tsp. black pepper
- 4 Tbsp. butter salted
- 2 cloves garlic finely minced
- ¼ cup lemon juice freshly squeezed
- 1 cup chicken broth reduced sodium
- ¼ cup capers drained
- Lemon zest optional
Leaving the skin intact, cut the salmon into four 5-6 ounce filets.
Add the flour, ¼ teaspoon of salt, and ¼ teaspoon of black pepper to a large, shallow bowl. Whisk together until combined. Dip each salmon filet into the flour and coat all sides. Shake off any excess. Reserve the remaining flour.
Add 2 tablespoons of butter to a large skillet over medium heat. Once melted, add the salmon filets, flesh-side down, and cook for 4-5 minutes. Flip them over and continue cooking for another 3-4 minutes, or until cooked through.
Remove the salmon from the skillet and place on a separate plate.
Add 2 additional tablespoons of butter to the skillet along with the garlic. Saute for 30 seconds, or until the garlic becomes fragrant. Whisk in 2 tablespoons of the reserved flour and then quickly pour in the lemon juice. Pour in the broth, ¼ cup at a time, whisking well after each addition.
Add the salmon back into the skillet along with the capers and heat it back up for 2-3 minutes. Just before serving, top with lemon zest, if desired. Enjoy!
Meal Prep and Storage
- To Prep Ahead: The salmon can be cut down up to 24 hours before serving.
- To Store: Leftover salmon picatta can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
- To Freeze: This dish can be frozen in an airtight container or sealed freezer bag for up to 3-4 months.
- To Reheat: The best way to reheat this salmon is to pop it back into a 300 °F oven for 5-7 minutes. It can also be heated up in a skillet over medium-low heat for 4-5 minutes.
Calories: 345kcal | Carbohydrates: 8g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 798mg | Potassium: 739mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg