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My recipe for salmon piccata with a lemon and caper sauce is pan seared in a skillet then served over pasta for a healthy and easy weeknight dinner. | justalittlebitofbacon.com #fishrecipes #dinnerrecipes #easyrecipes #salmon #dinner #salmonpiccata
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Salmon Piccata with Lemon and Capers

My recipe for salmon piccata with a lemon and caper sauce is pan seared in a skillet then served over pasta for a healthy and easy weeknight dinner.
Course Main Course
Cuisine Italian
Keyword salmon piccata
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 325kcal
Author justalittlebitofbacon

Ingredients

  • 1 1/4 lb salmon fillets
  • kosher salt and black pepper
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/2 cup white wine
  • 1 cup stock, either chicken or fish, low or no sodium
  • 1 tsp cornstarch
  • 3 tbsp lemon juice
  • 3 tbsp capers
  • 1/4 cup chopped fresh parsley
  • lemon slices

Instructions

  • If your salmon fillets are skin on, carefully run a knife between the skin and salmon flesh and remove the skin.
  • Once your salmon is skinless, cut it into 4-5 serving size pieces.
  • Sprinkle the pieces with kosher salt and black pepper.
  • Put the flour in a bowl and dredge the salmon in the flour until evenly coated.
  • Heat the olive oil in a large skillet on medium-high until shimmering.
  • Add the salmon and sear for 3-4 minutes per side, or until it reaches 125F in temperature. Remove to a plate and tent with foil.
  • Add the butter to the skillet and swirl until it melts. Then, add the garlic and shallots and stir for 30 seconds.
  • Add the white wine. Bring to a boil and reduce for 1 minute.
  • Stir together the stock and cornstarch to make a slurry. Pour the slurry into the skillet and bring to a boil while whisking.
  • Add the lemon juice and let the sauce boil and thicken for 2-3 minutes, whisking frequently.
  • Taste the sauce and add kosher salt and black pepper as needed. Then stir in the capers and parsley.
  • Return the salmon to the skillet and spoon the sauce over. Scatter lemon slices around the skillet. Serve over pasta, rice, mashed potatoes, or any other base of your choice.

Notes

  • Skinning Salmon: Here's a good series of photos showing how it's done.
  • Prepping: This recipe goes fast once you start cooking. Get everything prepped before you heat the oil. Also, if you are serving the piccata with pasta, have your water boiling and start cooking the pasta while the salmon sears. I like pearl couscous with the salmon so I get that into the pot about the same time I start searing the fish.
  • Gluten-free: Instead of using wheat flour, switch to rice flour. The rice flour makes a great, crispy coating on the salmon.

Nutrition

Calories: 325kcal