Salmon Piccata Recipe

Original Post: https://www.evolvingtable.com/salmon-piccata/

Salmon filets in piccata sauce are served on a plate with capers.

5 from 1 vote

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

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Author: London Brazil

Ingredients

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

Instructions

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!

Video

Notes

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.

Nutrition