4.7 from 42 votes
Salmon Piccata
A lightened up, easy Salmon Piccata with authentic Piccata flavours of white wine, capers, lemon and garlic. Gourmet cooking in minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 serves
Calories: 420 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 24 ounces skinless salmon fillets
- 1 pinch sea salt or black pepper, to taste
- 1 pinch lemon pepper to taste
- ¼ cup flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ⅓ cup dry white wine optional - replace with extra broth, but the wine adds amazing flavour!
- 1 cup low-sodium chicken stock broth, fat free if you can find it
- 1 teaspoon cornstarch or corn flour
- 3 tablespoons lemon juice freshly squeezed
- 4 tablespoons capers rinsed and drained
- 2-4 tablespoons parsley coarsely chopped to serve
- 4 lemon slices to serve
Instructions
- Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.
- Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Melt remaining 1 tablespoon butter in the pan. Saute garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally.
- Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
- Whisk cornstarch (or cornflour) together with the reserved ¼ cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
- Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.
Cup of Yum
Notes
- Be careful not to overcook your salmon or you will lose that fall-apart texture!
Nutrition Information
Calories
420kcal
(21%)
Carbohydrates
20g
(7%)
Protein
37g
(74%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
109mg
(36%)
Sodium
330mg
(14%)
Potassium
1096mg
(31%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
447IU
(9%)
Vitamin C
66mg
(73%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 420
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 37g | 74% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 330mg | 14% |
| Potassium | 1096mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 66mg | 73% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.