This dish is all about the sauce and everyone knows it. Salmon piccata is a great way to mix up your typical piccata sauce use, aka chicken. It is made using butter, garlic, chicken broth, a dry white wine like pinot grigio, capers, and lemon juice. You can top your salmon piccata with thinly sliced lemon rounds or chopped fresh parsley.
I use all-purpose flour to dredge my salmon here. If you’re looking for a Whole 30 option for this salmon piccata you can use arrowroot powder instead of flour. You’ll also want to substitute the white wine for additional broth. Be sure to ladle extra piccata sauce over your salmon before serving! This dish is best enjoyed immediately, as most fish is.
I am really pushing more fish in our kitchen lately. It’s also motivating me creatively to share new ways to prepare it with you! Interested in some of my other favorite fish recipes here on my website? I highly recommend you check out my SHEET PAN SPICY MAYO SALMON, DILL COD WITH ROASTED TOMATOES, and CHIMICHURRI SALMON.
This recipe is loosely based on The Defined Dish’s Whole 30 Skillet Chicken Piccata, which is another great option if it piques your interest. Alex has tons of great recipes on her website as well as in her cookbooks that I highly recommend checking out!
After a late afternoon playing in the park with my little one, we hurried home where I tossed this recipe together in under 20 minutes! I served it with roasted green beans that I threw in the oven for 15 minutes when I walked in the door. I also snagged some of my BROWN RICE WINTER HARVEST BOWL to serve as a side cold, right from the refrigerator. This brown rice bowl has been in our rotation all week and we’ve been slowly eating away at it. It’s the perfect side dish for this salmon picatta.
Salmon piccata is a great way to highlight the delicious sauce of butter, garlic, broth, white wine, capers, and lemon juice.
- 4 servings salmon filets (1 1/4 lb total)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 c all-purpose flour
- 2 tbsp butter
- 3 cloves garlic, minced
- 3/4 c chicken broth
- 1/4 c dry white wine
- 2 tbsp capers
- 1/2 lemon, juiced
- Heat a large skillet over low-medium heat with 1 tbsp butter.
- Sprinkle both sides of salmon filets with salt and black pepper.
- Dredge salmon in all-purpose flour and lay in the skillet. Sear for 2 minutes and flip, searing for an additional 2 minutes.
- Reduce the heat to a low. Add the other tablespoon of butter and minced garlic to the pan. Cook until fragrant, about 30 seconds.
- Stir in chicken broth, white wine, capers, and lemon juice. Increase the heat slightly to a simmer for 5-6 minutes.
Amount Per Serving: Calories: 568Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 159mgSodium: 1041mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 52g
Nutrition facts are an estimate and not guaranteed to be accurate.
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