Salmon Piccata

This salmon piccata is a flavorful 30-minute meal that will blow your mind. You sear your salmon to perfection and then serve it with a delicious piccata sauce.

The BEST Salmon Piccata

This salmon piccata recipe is our number one salmon recipe right now (and we have a lot of delicious salmon recipes on FFF). We are big fans of perfectly baked salmon, grilled salmon, and these tasty salmon rice bowls. This salmon piccata is an amazing addition to our salmon recipe book. There are so many reasons to love this salmon piccata. Let us count the ways.

• The salmon has a delicious flaky inside and a crispy outside.
• It is ready in 30 minutes!
• The lemon piccata sauce is delicious and adds so much flavor to the fish.

All the Ingredients You Need

Here are all of the ingredients that you need to make this salmon piccata.

• Salmon filets– we designed this recipe to serve 4 people. We used 5-oz. salmon filets, but if you can only find smaller or larger filet, that is ok.The cook time will just change.
• Salt + Pepper– the salt in this salmon piccata recipe is sprinkled on top of the raw salmon before you cook it! The salt and pepper flavor the salmon and help get the juices flowing.
• White whole wheat flour– the flour in this recipe is mixed in with the spices. You can use white whole wheat flour, all purpose flour, or even almond flour.
• Spices– there are a mixture of spices (garlic powder, onion powder, and fresh thyme) that go into the breading for the salmon.
• Butter– we suggest searing the salmon in butter, but feel free to use olive oil instead!
• Dry white wine– the white wine in this salmon recipe adds brightness to the sauce!
• Chicken broth– any broth will work for this recipe.
• Fresh lemon juice– don’t skip the fresh lemon juice!
• Minced garlic– adding a bit of minced garlic to the sauce brings things up a level.
• Fresh thyme– a little fresh thyme goes a long way in adding some flavor to the sauce.
• Capers- it wouldn’t be a salmon piccata recipe without capers! They add a tart, vinegary, and saltiness that only capers can add to a dish.
• Corn starch– you need a little corn starch to thicken the piccata sauce.

Tips + Tricks

The Secret to the Piccata Sauce

The secret to this piccata sauce is a multifaceted answer. Letting the sauce simmer once you add in the corn starch slurry is very important to allow the sauce to reduce and thicken.

The capers and lemon juice are also two very important ingredients to make this a true piccata sauce. Don’t skip them!

Substitutions

It’s ok if you don’t have everything for this recipe at your house. There are some great substitutions for every meal.

• white whole wheat flour —> all purpose flour
• chicken broth —> any type of broth
• capers—> minced olives or just skip them and add more salt
• fresh thyme—> dried thyme
• white wine—> white wine vinegar, water, ginger ale

Storage

To store this salmon piccata, let the salmon cool completely before placing it in an air tight container (sauce and fish). Place it in the fridge for up to 5 days.

Freezing

We do not recommend freezing salmon piccata after it is cooked!

Salmon Piccata Recipe

This salmon piccata is a flavorful 30-minute meal that will blow your mind. You sear your salmon to perfection and then serve it with a delicious piccata sauce.

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes

Fat 25

Carbs 17

Protein 18

Yield 4 1x

1x2x3x

Ingredients

• 4 5-oz. salmon filets, skin on
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup white whole wheat flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 3 tablespoons butter
• 1/3 cup dry white wine
• 3/4 cup chicken broth, separated
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 3 sprigs fresh thyme
• 2 tablespoons capers
• 1.5 teaspoons corn starch

Instructions

1. First, remove excess moisture from the salmon filets by patting them with a paper towel. Sprinkle the salmon filets with salt and pepper. Let the salmon sit for 10 minutes. 
2. Next, add the flour, garlic powder, onion powder, and dried thyme to a bowl and mix everything together.  Dredge the salmon through the flour mixture, making sure the filets get covered on both sides.
3. Heat a large skillet over medium/high heat. Add the butter. 
4. When the butter is melted and fragrant add the salmon filets skin-side up into the butter. Cook the salmon for 4-5 minutes on each side.
5. Remove salmon from the pan and place a tent of tin foil over the salmon to keep it warm. 
6. Turn the heat down to medium and deglaze the pan by adding the white wine to the pan. Scrape the brown bits from the pan and then add 1/2 cup broth and whisk the two together. 
7. Add the lemon juice, minced garlic, fresh thyme, and capers to the pan and mix. 
8. Let the sauce simmer over medium heat. 
9. Meanwhile, create a corn starch slurry and add corn starch to the remaining 1/4 cup of broth in a separate bowl and whisk the corn starch into the broth until there are no lumps. 
10. Pour the corn starch slurry into the pan and whisk the mixture over medium/low heat until the sauce thickens. 
11. Return the salmon filets to the pan skin side down with the sauce and spoon the sauce over the salmon.
12. Plate the salmon and serve with additional sauce. 

Nutrition Facts

Serving Size: 1/4
Calories: 383
Sugar: 0
Fat: 25
Carbohydrates: 17
Fiber: 1
Protein: 18
Cholesterol: 25

Keywords: salmon piccata

Similar recipes: