Buca Di Beppo Salmon Siracusa Copycat
Recreate the elegance of restaurant dining at home with this Buca Di Beppo Salmon Siracusa copycat recipe, a dish that combines tender, pan-seared salmon with a tangy, Mediterranean-inspired sauce. Perfectly seasoned and lightly dusted in flour for a golden crust, the salmon is bathed in a velvety mixture of white wine, lemon juice, and chicken broth, enriched with butter and aromatic garlic. Artichoke hearts and capers infuse each bite with savory, briny goodness, while fresh parsley adds a vibrant finish. Ready in just 40 minutes, this restaurant-quality salmon dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad for an effortlessly impressive dinner. Whether it's a special occasion or a weeknight indulgence, this recipe delivers bold flavors and sophisticated simplicity.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 0.5 cup White wine (dry, such as Sauvignon Blanc)
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 cup Artichoke hearts (canned, drained and quartered)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Parsley (fresh, chopped)
Instructions
Season both sides of the salmon fillets with salt and black pepper.
Dredge each fillet lightly in all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes on each side, until golden and just cooked through. Remove salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add unsalted butter. Allow the butter to melt completely.
Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
Pour in the white wine and simmer for 2-3 minutes, letting the alcohol cook off and the liquid reduce slightly.
Add chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2 minutes.
Stir in the artichoke hearts and capers, cooking for an additional 2-3 minutes to warm them through.
Return the salmon fillets to the skillet, spooning the sauce over the top of each fillet. Allow the salmon to heat through for 1-2 minutes.
Garnish with chopped parsley before serving.
Serve the Salmon Siracusa with your choice of side, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
