5.0 from 3 votes
Salmon Piccata Recipe
Salmon Piccata is a deceptively easy yet super tasty dish. To make, simply dip salmon in seasoned flour, pan fry the fish, then make a creamy lemon-garlic-butter sauce to top it off, but don't forget the capers.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 345 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 ¼-1 ½ lbs. salmon Verlasso
- ¼ cup flour gluten-free 1-to-1 blend, if needed
- ¼-½ tsp. salt to taste
- ¼ tsp. black pepper
- 4 Tbsp. butter salted
- 2 cloves garlic finely minced
- ¼ cup lemon juice freshly squeezed
- 1 cup chicken broth reduced sodium
- ¼ cup capers drained
- lemon zest optional
Instructions
- Leaving the skin intact, cut the salmon into four 5-6 ounce filets.
- Add the flour, ¼ teaspoon of salt, and ¼ teaspoon of black pepper to a large, shallow bowl. Whisk together until combined. Dip each salmon filet into the flour and coat all sides. Shake off any excess. Reserve the remaining flour.
- Add 2 tablespoons of butter to a large skillet over medium heat. Once melted, add the salmon filets, flesh-side down, and cook for 4-5 minutes. Flip them over and continue cooking for another 3-4 minutes, or until cooked through.
- Remove the salmon from the skillet and place on a separate plate.
- Add 2 additional tablespoons of butter to the skillet along with the garlic. Saute for 30 seconds, or until the garlic becomes fragrant. Whisk in 2 tablespoons of the reserved flour and then quickly pour in the lemon juice. Pour in the broth, ¼ cup at a time, whisking well after each addition.
- Add the salmon back into the skillet along with the capers and heat it back up for 2-3 minutes. Just before serving, top with lemon zest, if desired. Enjoy!
Cup of Yum
Notes
- To Prep Ahead: The salmon can be cut down up to 24 hours before serving.
- To Store: Leftover salmon picatta can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
- To Freeze: This dish can be frozen in an airtight container or sealed freezer bag for up to 3-4 months.
- To Reheat: The best way to reheat this salmon is to pop it back into a 300 °F oven for 5-7 minutes. It can also be heated up in a skillet over medium-low heat for 4-5 minutes.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
8g
(3%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
111mg
(37%)
Sodium
798mg
(33%)
Potassium
739mg
(21%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
445IU
(9%)
Vitamin C
7mg
(8%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 111mg | 37% |
| Sodium | 798mg | 33% |
| Potassium | 739mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.