Garlic Lemon Salmon Piccata
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
562 kcal
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Course
Main Course
Garlic Lemon Salmon Piccata
Description
This recipe starts by seasoning salmon fillets with salt, pepper, and optional paprika, then dredging them in flour before pan-frying in butter and olive oil until golden and cooked through. The pan then becomes the base for a sauce made by cooking garlic briefly, simmering lemon juice, white wine, capers, and lemon slices, and wilting baby spinach. The salmon returns to the skillet to meld with the sauce.
The result is a dish combining crisp-edged, tender salmon with a bright, acidic sauce that cuts through the fish's richness. The capers provide bursts of briny flavor, while the spinach adds a mild earthiness and color contrast. Parsley garnish brings a fresh note on top.
This dish works well as a main course served with rice, noodles, or crusty bread to soak up the sauce. Optional grilling of the salmon instead of pan-frying introduces a smoky element while keeping the sauce preparation unchanged.
The recipe accommodates smaller fillets or a whole salmon cut into portions evenly. Care is taken to cook salmon to just done to keep moisture and texture ideal.
Ingredients
- 1 cup all-purpose flour
- salt I also like to sprinkle paprika on my salmon fillets, Kosher salt and freshly ground
- black pepper I also like to sprinkle paprika on my salmon fillets, Kosher salt and freshly ground
- 4 salmon or equivalent weight salmon in small fillets, 6-ounce fillets
- 3 tablespoons butter divided
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- ⅓ cup lemon juice freshly squeezed
- ¼ cup white wine dry
- ¼ cup capers drained
- 1 lemon thinly sliced
- 4 cups baby spinach
- parsley for garnish, chopped, fresh
Instructions
- In a shallow baking dish, add flour. Season salmon with salt and pepper (and paprika if desired), then dredge in the flour, and toss until coated.
- In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add salmon and cook until golden, 5 minutes per side. Transfer to a plate.
- Add remaining 2 tablespoons butter to skillet. Add garlic and cook until fragrant, 1 minute, then add lemon juice and white wine and bring to a simmer. Stir in capers, lemon slices and spinach and let cook down until wilted, 2 minutes.
- Return salmon to skillet and combine. Garnish with parsley and serve.
Notes
- Smaller salmon fillets can be used by cutting a larger side of salmon into even portions.
- The recipe can be adapted for grilled salmon by seasoning, skipping flour, grilling in a greased basket, then adding the fish to the piccata sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 28g | 9% |
| Protein | 48g | 96% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 120mg | 40% |
| Sodium | 672mg | 28% |
| Potassium | 71mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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