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    Home » Recipes » Main Dishes

    May 8, 2019

    Salmon Piccata

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    Jump to Recipe Print Recipe

    Salmon piccata is a play of the classic chicken piccata. Lemon’s, white wine, capers, parsley and butter. The sauce is a dance party in your mouth. If you haven’t tried capers before, these little berries are sure to give you a nice bright flavor the same way an olive would.

    This dish is one of those quick meals we all love after a busy work day or week. Only a few ingredients, some quick chopping of vegetables and dinner is ready on the table with a nice glass of wine.

    Salmon Piccata

    Salmon Piccata Cooking Tips:

    Always cook fish on high temperature, it helps the fish stay moist.

    Can you make ahead?

    Reheating: This dish is best served fresh but if you do have leftovers. Pop in a 350-degree oven for 10 minutes.

    latest Recipe Video:

    Substitution Options:

    Feel free to substitute the salmon with any fish you like or switch out for chicken.

    You can serve this dish with roasted potatoes, rice, pasta or a nice salad on the side, the choice is totally yours.

    what to serve with Salmon Piccata?

    • Thyme Roasted Sweet Potatoes
    • Jasmine Vegetable Rice
    • Black Bean Maque Choux
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    Meal Ideas:

    • Grilled Coriander Steak with Salsa Verde
    • New Orleans Baked Mac n Cheese
    • Spanish Mac n Cheese

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    Recipe:

    📖 Recipe

    Salmon Piccata

    Salmon Piccata

    Kenneth Temple
    Salmon Piccata – This dish is super easy and a play on the classic chicken piccata. I just will not dredge the fish in flour put will add it later for a nice tight sauce.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 4 persons
    Calories 979 kcal

    Ingredients
      

    • 2 tablespoons canola oil
    • 3 tablespoons unsalted butter
    • 4 salmon filets 6-8 oz.
    • 2 teaspoons creole seasoning
    • 1 tablespoon rosemary chopped
    • ¼ cup flour
    • 2 shallots chopped
    • 2 cloves garlic chopped
    • ¼ teaspoon dry thyme
    • ¼ teaspoon dry oregano
    • ½ cup white wine
    • zest of 1 lemon
    • juice of 1 lemon
    • 4 oz. capers drained
    • ¼ cup heavy whipping cream
    • 2 tablespoons unsalted butter
    • ½ cup of parsley chopped
    • 1 lbs. angel hair cooked

    Instructions
     

    • Season salmon evenly on both sides with creole seasoning and rosemary lightly dredge in flour.
    • In a cast iron skillet over medium high heat oil and 3 tablespoons butter. Add salmon cook for 2 minutes each side. You can place in a 200-degree oven while you finish the sauce.
    • Remove the salmon from skillet. Now, in the same skillet add shallots and cook for 2 minutes, add garlic, thyme and oregano. Stir until fragrant, then add wine, lemon zest, lemon juice, capers and cook for 2 minutes, add heavy cream bring to a boil. Cut off heat and stir in 2 tablespoons of butter and parsley.
    • Take salmon out of oven place over angel hair and pour sauce over evenly.

    Notes

    Piccata can be served with potatoes, rice or side salad. You can use any fish you like.

    Nutrition

    Serving: 0gCalories: 979kcalCarbohydrates: 97gProtein: 51gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 148mgSodium: 881mgPotassium: 1262mgFiber: 6gSugar: 5gVitamin A: 1832IUVitamin C: 14mgCalcium: 102mgIron: 5mg
    Keyword Salmon Piccata
    Cooked this recipe?Let me know how it was!
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    Reader Interactions

    Comments

      5 from 6 votes (4 ratings without comment)

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      Recipe Rating




    1. Luna Regina says

      February 08, 2021 at 7:38 am

      5 stars
      Oh my! That glaze is just to die for, way to go!

      Reply
    2. Joanne Hepler says

      January 19, 2024 at 7:23 pm

      5 stars
      delicious!! love it made with salmon, chicken or pork. thanks for sharing your recipe

      Reply
      • Kenneth Temple says

        January 24, 2024 at 5:42 pm

        Your welcome!

        Reply

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    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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