Salmon Piccata Style
Elevate your weeknight dinner routine with this Salmon Piccata Style recipe—a flavorful twist on a classic Italian dish. Tender, pan-seared salmon fillets are lightly dredged in flour for a crisp exterior, then bathed in a zesty, buttery lemon-caper sauce infused with garlic and fresh herbs. The balance of tangy lemon juice, briny capers, and the richness of chicken broth (or fish stock) creates a luxurious sauce that pairs perfectly with the perfectly cooked salmon. With only 10 minutes of prep and 20 minutes of cook time, this dish is as quick as it is impressive. Garnish with fresh Italian parsley and lemon slices for a beautiful presentation, and serve it with your favorite sides like pasta, rice, or roasted vegetables. This is the ultimate recipe for seafood lovers looking to indulge in a gourmet experience at home! Keywords: Salmon Piccata recipe, lemon caper sauce, quick salmon dinner, Italian-inspired seafood, easy salmon recipe.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets, skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 0.75 cup Chicken broth (or fish stock)
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers, drained and rinsed
- 2 tablespoons Italian parsley, chopped
- 4 pieces Lemon slices (optional, for garnish)
Instructions
Season the salmon fillets with salt and black pepper on both sides.
Dredge each fillet lightly in the all-purpose flour, shaking off any excess, and set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the salmon fillets to the skillet (work in batches if necessary). Cook for 3-4 minutes on each side until golden brown and almost cooked through. Remove the salmon from the skillet and set aside on a plate.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to loosen any browned bits.
Stir in the capers and let the sauce simmer for 3-4 minutes until slightly reduced.
Return the salmon fillets to the skillet, spooning the sauce over the fish. Cook for an additional 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork.
Sprinkle the chopped parsley over the top and garnish with lemon slices, if desired.
Serve hot, accompanied by rice, pasta, or steamed vegetables of choice.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 15.9 mcg | 79% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 941 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.
