Today’s salmon piccata recipe is going to introduce a take on the classic chicken piccata. The cooking method is simple: all you need to do is lightly dust the juicy flaky salmon in flour and pan-sear them in butter.
The buttered salmon fillets is grilled until golden brown, then finally coated with a deliciously creamy and rich piccata sauce. Seasoned with salted capers and fresh herbs, the piccata sauce brings a burst of lemon flavor and white wine sauce that promises a crowd-pleaser.
Read on to unfold the recipe.
Is Salmon Piccata Healthy?
Yes, this salmon piccata is packed with healthy fats and protein from the sockeye salmon. Omega-3 fatty acids in salmon help lower the risk of heart disease.
With this salmon piccata recipe, we try to keep the sodium low by using unsalted butter and chicken broth. While in making, we also purposely go for whole wheat flour.
Whole wheat flour is a well-known counterpart of regular all-purpose flour. Although there isn’t any caloric difference between these two, whole wheat flour is considerably more nutrient-dense than white flour.
For whole wheat flour, most of its nutrients haven’t been stripped off during manifacturing. Therefore, it’s also richer in B vitamins, calcium, protein, and fiber.
One serving of this salmon piccata provides 483 calories. This already includes a portion of cooked pasta and steamed asparagus.
Piccata Sauce for Salmon Piccata
Basically, piccata sauce is mostly used as a pan sauce to baste on cooked fish, poultry, or meat to lend a creamy rich aftertaste to the dish. It can easily be added along any light meat you can think of.
Our piccata sauce is made from simmering lemon juice, capers, butter, white wine, heavy cream, and chicken broth. After seasoning with some black pepper, salt and garlic, you can pour the piccata sauce over the juicy pan-seared salmon fillets and enjoy.
To this point, piccata sauce seems to be so hassle-free as all you need to do is throw everything in the sauce pan and simmer together. However, it’s important to be careful when working with the butter.
When making piccata sauce, it’s important to always keep the heat low. Add one tablespoon of butter at a time, be patient and let the butter slowly swirls in the pan and melts into the sauce.
Either adding butter too quickly or heating it on too fast will break the sauce. Letting the piccata sauce warm for too long is also not recommended. After the melted butter incorporates into the sauce, remove it from the heat immediately without letting it boil.
In short, do not let the butter boils and separates. Once the fat molecules couldn’t remain linked to the liquid molecules, the piccata sauce will either break or congeal into blobs— which equals to a failure.
How to Make Salmon Piccata
Step 1: Rub the salmon
Rub both sides of the salmon fillets with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Step 2: Flour coat the salmon
Add the whole wheat flour to a shallow dish, dredge the salmon fillets in the flour coat. Shake off excess flour.
Step 3: Pan-sear the salmon
In a nonstick skillet, heat olive oil over medium heat, add the coated salmon and sear both sides for 10 minutes. Drain excess oil and set aside.
Step 4: Make the piccata sauce (1)
Melt butter in a nonstick saucepan over medium heat. Add garlic, swirl it through the butter until golden.
Step 5: Make the piccata sauce (2)
Continue to add white wine to the saucepan. Reduce to low heat and let simmer.
Step 6: Make the piccata sauce (3)
Add chicken broth, lemon juice, heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, and capers to the saucepan. Bring everything to a boil.
Step 7: Add salmon back to the saucepan
Transfer the pan-seared salmon back to the saucepan for a minute, sprinkle parsley on top. Remove from heat.
Step 8: Serve
Enjoy salmon piccata with cooked pasta and steamed asparagus.
Tips for Making
To create perfectly crispy pan-seared salmon piccata, we will need a few tricks on the trade.
First and foremost, always pat the salmon fillets dry with a clean towel. Preheat the frying oil in the pan until tiny oil bubbles on the surface can be seen, and only after that, can you add the salmon in.
To reheat the leftover salmon piccata, it is recommended to do it in the oven rather than trying to do a second fry in the pan. This is to prevent the crispy outer from soaking up too much oil.
When putting it to the oven, consider cover the salmon loosely with aluminum foil to help retain moisture.
If you prefer cooking salmon in the oven without the need of using any skillet, consider this broiled salmon recipe. The leftover salmon can also be made into salmon patties— take this salmon burger recipe for an example.
What Goes Well with Salmon Piccata?
For such bright and fulfilling dish like salmon piccata, the options for add-on ingredients are endless. All that we can say is: Feel free to opt for a veggie mix of your choice.
Blended in the buttery piccata sauce, capers deliver a zesty and lemony flavor that compliments the salmon beautifully.
These tiny green buds are mostly seen in sauces, seasonings, and marinades. They’re also garnished on many side salads.
Salmon piccata is great over any type of pasta, as it always absorbs the sauce beautifully. In fact, salmon piccata is mostly seen with a simple serving of hot steamed pasta.
Roasted asparagus is the ideal choice to serve along salmon piccata, but green beans, artichokes, or broccoli are also second to none. Instead of steaming or par-boiling the veggies, you can also season them with some spices and herbs and roast until tender if prefered.
What to Serve with Salmon Piccata?
We don’t know how things usually go in your side, but we always prefer adding salmon in cold salads. Of course things work differently when it’s salmon piccata, still, we couldn’t help but head our ways to seeking a side salad for it.
French-style Nicoise salad is our choice to wrap it up a convenient meal with this salmon piccata.
For a delicious and colorful side salad, Nicoise salad is versatile, time-saving, and easy to make. You’ll have black olives, tomatoes, anchovies, and a tangy vinaigrette all in one plate, quickly prepared in 15 minutes.
We’ll be super glad to have your thoughts about this combination!
Salmon Piccata Recipe
- 20 oz boneless salmon
- 1/2 tsp ground black pepper divided
- 2 tbsp olive oil
- 2 tbsp brined capers drained
- 2 tbsp parsley
- 3 tbsp white wine
- 1 tbsp garlic minced
- 1/4 cup heavy cream
- 1 oz whole wheat flour
- 1/2 tsp salt divided
- 10.5 oz asparagus boiled
- 1 tbsp unsalted butter
- 1 cup unsalted chicken broth
- 2 tbsp lemon juice
- 10 oz cooked pasta
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- Rub both sides of the salmon fillets with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
- Add the whole wheat flour to a shallow dish, dredge the salmon fillets in the flour coat. Shake off excess flour.
- In a nonstick skillet, heat olive oil over medium heat, add the coated salmon and sear both sides for 10 minutes. Drain excess oil and set aside.
- Melt butter in a nonstick saucepan over medium heat. Add garlic, swirl it through the butter until golden.
- Continue to add white wine to the saucepan. Reduce to low heat and let simmer.
- Add chicken broth, lemon juice, heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, and capers to the saucepan. Bring everything to a boil.
- Transfer the pan-seared salmon back to the saucepan for a minute, sprinkle parsley on top. Remove from heat.
- Enjoy salmon piccata with cooked pasta and steamed asparagus.
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