Best Salmon Piccata Style Recipes

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QUICK SALMON PICCATA



Quick Salmon Piccata image

This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon. Serve over pasta or rice.

Provided by fabeveryday

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 11

4 (3 ounce) salmon fillets, skin removed
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons vegetable oil
¼ cup dry white wine
1 teaspoon finely minced garlic
½ cup chicken broth
2 tablespoons lemon juice
1 tablespoon capers, drained
2 tablespoons butter
½ lemon, sliced

Steps:

  • Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
  • Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
  • Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
  • Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 9 g, Cholesterol 53.8 mg, Fat 17.8 g, Fiber 1 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 325.5 mg, Sugar 0.5 g

SALMON PICCATA



Salmon Piccata image

Get started on that Mediterranean diet with this recipe by Delish.com.

Categories     fish     best salmon recipe     easy salmon recipe     best piccata recipe     caper recipe     mediterranean salmon     lemony salmon

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 (8-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1/2 c. plus 2 tbsp. all-purpose flour, divided
2 tbsp. olive oil
2 tbsp. butter
2 cloves garlic, minced
1/4 c. white wine
1 c. chicken stock
Juice of 1 lemon
1/2 lemon, thinly sliced
Scant 1/4 c capers
2 tbsp. finely chopped sun-dried tomatoes
2 tbsp. freshly chopped parsley, for garnish

Steps:

  • Season salmon fillets with salt and pepper and dredge in flour, shaking off any excess flour.
  • In a large skillet over medium heat, heat olive oil. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon to plate and tent with foil to keep warm while making sauce.
  • Melt butter in pan and stir in garlic. Cook until fragrant, 1 to 2 minutes, then stir in flour. Cook 1 to 2 minutes more, until lightly golden in color and bubbling slightly. Slowly whisk in wine to deglaze, scraping up any brown bits left on the bottom of the pan. Whisk in chicken stock and bring to a simmer and cook until thickened slightly, 4 to 5 minutes. Stir in lemon juice, lemon slices, capers, and sun-dried tomatoes and season to taste with salt and pepper.
  • Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.

SALMON PICCATA



Salmon Piccata image

Here, the richness of the salmon really balances out the tangy zip of the lemon and capers. Throw in those good Omega-3's and you get a healthy and quick weeknight dinner.

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Four 5- to 6-ounce skinless wild salmon fillets
1 1/2 teaspoons kosher salt
2 tablespoons olive oil, plus more if needed
1 shallot, chopped
1/3 cup chicken broth or clam juice
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons capers, drained
1 teaspoon lemon zest (about 1 large lemon)
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
2 tablespoons chopped Italian parsley

Steps:

  • Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  • Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  • Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.

PAN-POACHED ALASKAN SALMON PICCATA



Pan-Poached Alaskan Salmon Piccata image

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

Provided by Ann

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 8

½ cup water
2 tablespoons lemon juice
⅛ teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
  • Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 1.8 g, Cholesterol 81.3 mg, Fat 18 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 6.1 g, Sodium 366.9 mg, Sugar 0.4 g

SALMON PICCATA STYLE



Salmon Piccata Style image

Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).

Provided by lazyme

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs salmon fillets, preferably a thick piece, skin and pin bones removed
3 tablespoons clarified butter or 3 tablespoons olive oil
1/4 cup all-purpose flour, more if needed
3/4 cup dry white wine
1 lemon, juiced (to taste)
1/2 cup unsalted butter, cut in pieces and chilled
1/4 cup drained capers
salt & freshly ground black pepper
lemon wedge, for serving

Steps:

  • SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
  • HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
  • While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
  • When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
  • Transfer the salmon to a plate and set aside.
  • POUR OFF AND DISCARD the excess butter from the pan.
  • Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
  • Boil for 1 to 2 minutes to reduce the liquid slightly.
  • Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
  • Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
  • Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.

SALMON PICCATA



Salmon Piccata image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 12

5 ounces salmon, skin off
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 teaspoon slivered garlic
1 teaspoon minced shallots
2 ounces canned cannellini beans, rinsed and drained
1 cup spinach
1 ounce lemon juice
1 ounce vegetable or fish stock
1 tablespoon capers, lightly chopped
1 tablespoon unsalted butter, at room temperature
1 tablespoon fresh parsley, chopped

Steps:

  • Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
  • Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
  • Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
  • On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.

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