Salmon piccata is a switch from the classic recipe but with a new protein that’s juicier and far more flavorful than the traditional.
Introducing a delicious and time-saving recipe in this salmon piccata This mouthwatering dish combines the richness of perfectly cooked salmon with the tangy flavors of capers and lemon, creating a medley of flavors that is sure to impress.
Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is a breeze to follow. In just 30 minutes, you can have a restaurant-quality meal on your table.
It’s all about creating simple and satisfying recipes that fit into your busy lifestyle. I believe that cooking doesn’t have to be complicated to be delicious, and this salmon piccata recipe is a prime example.
With these step-by-step instructions and handy tips, you’ll be able to master this classic dish in no time. So, grab your apron and get ready to treat yourself to this salmon piccata.
How To Make Salmon Piccata
Ingredients needed
- Salmon fillets
- White wine
- Chicken broth
- Lemon
- Capers
- All-purpose flour
- Garlic
- Parsley
Tips for the best recipe
- What’s the best white wine to use? You want a dry white wine but when I am preparing to use wine in a meal I always go to pinot grigio. I can fine cheap, great tasting versions easily.
- Watch the heat when making the sauce. I will include tips during the cooking process as well but this is really important while the sauce thickens up in the frying pan.
What to serve with salmon piccata
Typically piccata is served with noodles and this recipe doesn’t have to be any different. Another alternative is rice. The idea is to allow the sauce to shine in whatever you serve with it.
Making the salmon piccata recipe
- To start, prep all of your ingredients. Remove the salmon fillets from the package and season with salt and pepper. Measure out the liquids and mince the garlic.
- Now, in a frying pan on medium high heat add a little oil then sear and cook the salmon all the way through. Once the salmon is done remove from the pan and lower the heat the medium.
- Add in the minced garlic and capers then cook until garlic until it begins to brown and is fragrant. This will not take long at all and add a little oil or butter to the pan if it looks too dry.
- Sprinkle in the flour then mix around in the pan until it starts to bubble a little. The flour needs to have something such as butter or oil so if the pan is dry toss in a tablespoon or two of butter.
- Now, pour in the white wine and lemon juice. Allow it to mix in with the flour and thicken while cooking off the alcohol smell. Then, pour in the chicken stock, heavy cream and toss in the parsley.Turn the heat up a little to bring to a simmer then lower it back down. You want it to begin to simmer so that it thickens up nicely. However, you do not want it to boil.
- Add back in the cooked salmon. Turn off the heat once thickened and baste the salmon in the sauce.
- Allow to cool a bit then serve. Adjust salt and pepper in the sauce before serving. Note, if making noodles with the recipes start the noodles when you start the recipe. This way they are both done around the same time.
Recipes to try next with little time needed
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Salmon Piccata
Ingredients
- 2 salmon fillets
- 3 cloves garlic, minced
- 1/4 cup capers
- 2 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoon parsley, chopped
Instructions
- To start, prep all of your ingredients. Remove the salmon fillets from the package and season with salt and pepper. Measure out the liquids and mince the garlic.
- Now, in a frying pan on medium high heat add a little oil then sear and cook the salmon all the way through. Once the salmon is done remove from the pan and lower the heat the medium.
- Add in the minced garlic and capers then cook until garlic until it begins to brown and is fragrant. This will not take long at all and add a little oil or butter to the pan if it looks too dry.
- Sprinkle in the flour then mix around in the pan until it starts to bubble a little. The flour needs to have something such as butter or oil so if the pan is dry toss in a tablespoon or two of butter.
- Now, pour in the white wine and lemon juice. Allow it to mix in with the flour and thicken while cooking off the alcohol smell. Then, pour in the chicken stock, heavy cream and toss in the parsley.Turn the heat up a little to bring to a simmer then lower it back down. You want it to begin to simmer so that it thickens up nicely. However, you do not want it to boil.
- Add back in the cooked salmon. Turn off the heat once thickened and baste the salmon in the sauce.
- Allow to cool a bit then serve. Adjust salt and pepper in the sauce before serving. Note, if making noodles with the recipes start the noodles when you start the recipe. This way they are both done around the same time.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.