salmon piccata

This salmon piccata comes together in 20 minutes! Juicy salmon fillet pieces in a flavourful lemon butter sauce with capers.

Salmon Piccata

X 120 grams (4 oz) salmon fillet pieces

tbsp flour

salt

0.5 tsp pepper

olive oil

unsalted butter

shallot (chopped)

garlic (minced)

lemon (juiced)

lemon (sliced)

dry white wine (such as Sauvignon Blanc

capers

parsley

Preheat the oven to the lowest temperature. Remove the skin from salmon, then pat the salmon pieces dry with a paper towel, season with salt and pepper and dredge in flour.

Heat the olive oil in a large pan, brown the salmon pieces in the hot oil until golden for 5 minutes on each side. A couple of minutes into the cooking add the butter to the pan. This will add more flavour and colour to the salmon. You might want to do the frying in batches to avoid overcrowding.

Then remove the salmon from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the sauce.

To the same pan add the chopped shallot and  sauté over low heat for 2 minutes, add the minced garlic and let it cook over low heat for 30 seconds, then add the white wine and let it bubble for a 2-3 minutes. Add the lemon juice, lemon slices, capers and parsley, turn up the heat and bring to a boil, as soon as it boils, lower the heat and simmer the sauce until it’s reduced in volume for a few minutes. Add salt and pepper to taste. Return the salmon back to the pan and spoon the sauce all over.

Creamy Salmon Piccata is a classy yet easy salmon recipe you've been waiting for with a delicious creamy lemon caper sauce!

Creamy Salmon Piccata

| 6 oz skinless salmon fillets

Salt and pepper (to taste)

flour ((OPTIONAL))

garlic

dry white wine*

low-sodium chicken stock/broth ((fat free if you can find it))

cornstarch ((or corn flour))

lemon juice ((adjust

reduced fat cream ((or heavy cream)*)

parsley (to serve)

Lemon (to serve)

Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.

Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.

Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.

Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.

Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.

Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

One of my most famous recipes is my chicken piccata! I learned to make chicken piccata from my Grandma Jo, so I decided to take my grandmother&#39;s technique and add a few extra ingredients that would suit salmon piccata instead of chicken piccata and the result is a masterpiece! The best part is that you&#39;re only going to need a few ingredients, most of which are probably already in your kitchen cupboard! This salmon piccata is flavored with lemon, capers, and adobo seasoning, simmered in a sauce that&#39;s glossy and slightly thick. I served this over a bed of roasted asparagus which was so delicious, however I have even more side dish recipes linked below! It&#39;s amazing what a little bit of Grandma Jo&#39;s technique, sprinkled with my flavor, can do for a dish. Are you ready? Let&#39;s make it!

Melissa Jo's Salmon Piccata

tbsp butter

salmon filets (room temperature & patted dry)

black pepper

flour

½ tbsp + 1 tsp adobo all purpose seasoning (divided)

tbsp room temperature butter (sliced)

lemon

shallots shallot (sliced)

Sauvignon Blanc

water

tsp better than bouillon chicken base

butter

parsley (for garnish)

Add olive oil and 3 tbsp of butter into a pan and heat it up on a medium - high heat. While you&#39;re waiting for the pan to get hot, make sure your salmon filets are room temperature and patted dry and season both sides with salt and cracked black pepper. In a plate add flour and 1 ½ tbsp adobo seasoning and mix it together. Now, once your pan is hot enough, drench both sides of the salmon filets in the flour adobo mixture and give it a shake to let the excess flour fall off (set aside the remaining flour for later). Then, transfer the floured salmon filets into the pan and lower the heat to medium (I cooked two salmon filets at a time in the pan). Let the salmon filets cook on a medium heat for about 5 minutes on each side (DON&#39;T MESS WITH IT). Once the salmon filets are done and golden, remove them from the pan and set them aside on a plate.

Now, take 2 tbsp of room temperature butter and pour 1 tbsp of the hot oil from the pan you cooked the salmon filets in over the butter. Next, pour 2 tbsp of that set aside flour over the butter and combine it together using a fork until it creates a thick paste. Set the flour paste aside for later.

Slice a large lemon into rounds and add the rounds into the SAME pan you cooked the salmon in. Let the lemon rounds saute on each side for about 2 - 3 minutes until they are browned and caramelized. Once they are browned, remove them from the pan and place them on top of the salmon filets on the plate. Set that aside.

In the SAME pan add in the sliced shallots and saute them on medium heat for a few minutes until golden (add more olive oil to the pan if needed). Then, add in the chopped garlic and saute it for another minute. Now deglaze the pan with the wine and the juice of one small lemon. Bring the pan to a medium - medium high heat and let that simmer for about 5 minutes.

While that is simmering, in a measuring cup or bowl combine warm water and better than bouillon roasted chicken base. Stir that together until the chicken base has fully dissolved into the water and then add that chicken broth mixture into the pan. Whisk everything together and shake in 1 tsp of adobo seasoning. Give that a stir and then add in that butter flour paste. Whisk that continuously for about 3 minutes. Lastly, add the capers into the pan and whisk everything together. Lower the heat to low and let it simmer for about 5 minutes.

Now, take 2 tbsp of cold butter and cut it into 4 slices. Add the slices of cold butter into the pan over the sauce and place the salmon filets with the lemon slices back into the pan over the sauce and the butter slices. Garnish with chopped fresh parsley. Let the salmon simmer in the sauce for about 3 minutes and then it's done! Enjoy!

https://www.youtube.com/watch?v=9ECRpT25F0E

melissa Jo’s Salmon Piccata! You won’t find a better recipe 🎤 @melissajorealrecipes

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Salmon Piccata

Creamy Salmon Piccata

Melissa Jo's Salmon Piccata

Top 3 salmon piccata recipes from across the web

The most viewed salmon piccata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salmon Piccata

Creamy Salmon Piccata

Melissa Jo's Salmon Piccata

The most viewed salmon piccata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine