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 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.
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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?
- 2 tablespoons of 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
- 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.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!