Salmon Scaloppine
Delight your taste buds with this elegant and flavorful Salmon Scaloppine, a quick yet sophisticated dish perfect for weeknights or special occasions. Featuring tender salmon fillets pounded thin for even cooking, lightly dredged in flour, and pan-seared to golden perfection, this recipe shines with its vibrant lemon-caper wine sauce. Butter, garlic, and a splash of white wine create a luscious base, while fresh parsley and tangy capers elevate every bite with zesty, aromatic notes. Ready in just 35 minutes, this easy-to-follow recipe pairs beautifully with creamy mashed potatoes, sautéed greens, or a crisp side salad, making it an impressive seafood centerpiece for any table. Add this Salmon Scaloppine to your repertoire for a restaurant-quality meal that's sure to impress!
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Recipe Information
Ingredients
- 4 pieces (each about 4-6 oz) Salmon fillet
- 0.5 cups All-purpose flour
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cloves (minced) Garlic cloves
- 0.5 cups White wine (dry)
- 0.75 cups Chicken or fish stock
- 3 tablespoons (freshly squeezed) Lemon juice
- 2 tablespoons (rinsed and drained) Capers
- 2 tablespoons (chopped) Parsley
Instructions
Place each salmon fillet between two pieces of plastic wrap. Using a rolling pin or the flat side of a meat mallet, gently pound the salmon until it is about 1/4 inch thick. Remove the plastic wrap and pat the fillets dry with paper towels.
In a shallow dish, combine the flour, salt, and ground black pepper. Dredge each piece of salmon in the flour mixture, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets in a single layer (in batches, if necessary) and cook for about 2-3 minutes on each side until golden brown and just cooked through. Transfer to a plate and cover with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Carefully pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced slightly.
Add the chicken or fish stock, lemon juice, and capers. Simmer for an additional 3-4 minutes to allow the flavors to meld and the sauce to thicken slightly.
Return the cooked salmon fillets to the skillet, spooning the sauce over them to coat. Cook for 1-2 minutes to heat through.
Transfer the salmon to a serving platter. Garnish with chopped parsley and serve immediately. Pair with a side of mashed potatoes, sautéed spinach, or a light salad for a complete meal.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 30.9 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 74.0 mcg | 370% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2760 mg | 59% | |
*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.
