Pan Poached Salmon Piccata
Elevate your weeknight dinner with this Pan Poached Salmon Piccata, a sophisticated yet approachable recipe that combines tender, flaky salmon with a luxuriously tangy lemon-caper sauce. This dish highlights skinless salmon fillets seared to golden perfection before being gently poached in a flavorful blend of chicken broth, dry white wine, and fresh lemon juice. The addition of capers and a touch of garlic-infused butter adds depth and elegance, while a garnish of fresh parsley provides a burst of color and freshness. Ready in just 30 minutes, this easy-to-follow dish is perfect for busy nights yet refined enough for entertaining. Serve with steamed vegetables, fluffy mashed potatoes, or al dente pasta to soak up the rich, zesty sauce. Perfect for seafood lovers, this recipe showcases the timeless flavors of piccata with a creative twist.
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) Salmon fillets, skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Chicken or vegetable broth
- 0.5 cup Dry white wine
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the salmon fillets on both sides with salt and black pepper.
Lightly dust the seasoned salmon fillets with the all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets to the skillet and sear for 2-3 minutes per side, until golden brown but not fully cooked through. Remove the salmon from the skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Deglaze the skillet by adding the chicken or vegetable broth and dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for added flavor.
Stir in the fresh lemon juice and capers. Simmer the sauce for 3-4 minutes to allow the flavors to meld.
Carefully return the partially cooked salmon fillets to the skillet, spooning the sauce over the top of each piece.
Reduce the heat to low, cover the skillet, and let the salmon poach in the sauce for 5-7 minutes, or until it is just cooked through and flakes easily with a fork.
Garnish the salmon with fresh chopped parsley before serving.
Serve hot with the sauce spooned over the salmon. Pair with steamed vegetables, mashed potatoes, or a side of pasta for a complete meal.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 918 mg | 20% | |
*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.
