Salmon Piccata

5 from 1 vote

A seafood twist to the classic Italian piccata recipe using salmon filets. Dredged lightly in flour and pan-fried until flaky and tender with a bright and zesty lemon caper sauce.

Prep Time10

Cook Time12

Total Time22

Course: Main Dishes

Cuisine: Italian

Keyword: salmon piccata

Servings: servings

Author: Gina Matsoukas

Ingredients

2 salmon filets about 6 ounces each
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter divided
1 large shallot minced
4 cloves garlic minced
⅓ cup capers
2/3 cup chicken broth
1/3 cup fresh lemon juice about 2 lemons
chopped fresh parsley for garnish
lemon slices for garnish

Instructions

Pat the salmon dry with a paper towel. Combine the flour, salt, and pepper in a shallow bowl or dish. Dredge the salmon filets in the mixture, shaking off any excess flour. Set aside.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the salmon and cook until browned on each side, flipping carefully. Transfer salmon to a clean dish and set aside.
Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium. Once melted, add the shallots, garlic and capers. Cook for 1 minute.
Pour in the lemon juice and chicken broth. Stir to combine and bring to a simmer. Cook the sauce for about 5 minutes until reduced. Season with additional salt and pepper to taste.
Gently place the salmon back into the skillet and spoon the piccata sauce over top of the filets. Cook for another minute until the fish is warmed through.
Remove from the heat, garnish with fresh parsley and lemon slices before serving.

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