This salmon piccata is a tasty 30-minute meal that will blow your mind. They sear your salmon to perfection and then serve it with a delicious piccata sauce.
The BEST salmon piccata
This salmon piccata recipe is currently our number one salmon recipe (and we have many delicious salmon recipes on FFF). We’re big fans of perfectly baked salmon , grilled salmon and these delicious salmon rice bowls . This salmon piccata is a great addition to our salmon recipe book. There are so many reasons to love this salmon piccata. Let’s count the ways.
The salmon has a delicious flake on the inside and a crispy one on the outside. It’s ready in 30 minutes! The lemon piccata sauce is delicious and gives the fish so much flavor.
All the ingredients you need
Here are all the ingredients you need for this salmon piccata.
Salmon fillets – we developed this recipe for 4 people. We used 5 ounces. Salmon fillets, but if you can only find smaller or larger fillets that’s fine. The cooking time just changes. Salt + Pepper – The salt in this salmon piccata recipe is sprinkled over the raw salmon before you add it Cook! The salt and pepper season the salmon and help keep the juices flowing. White whole wheat flour – the flour in this recipe is mixed with the spices. You can use white wholemeal flour, all-purpose flour or even almond flour. Spices – there is a mix of spices (garlic powder, onion powder and fresh thyme) that go into the breading for the salmon. Butter – we recommend sautÃ©ing the salmon in butter, but you can also use olive oil! Dry white wine – the white wine in this salmon recipe gives the sauce a shine! Chicken broth – any broth is suitable for this recipe. Fresh Lemon Juice – don’t skip the fresh lemon juice! Chopped Garlic – adding some chopped garlic adding to the sauce gets things going on a level. Fresh thyme – a little fresh thyme gives the sauce a lot of flavor. Capers It wouldn’t be a salmon piccata recipe without capers! They add a tart, vinegar, and salty note that only capers can add to a dish. Corn starch – You will need some corn starch to thicken the piccata sauce.
it’s all about the salmon
That may be obvious, but do your best to find higher quality salmon fillets. We love the brand Surrender Salmon , the salmon tastes like it was caught hours before consumption.
If you are looking for a frozen salmon fillet, we like Trader Joe’s Wild Alaskan Sockeye Salmon Fillets a lot.
Tools you need
How to make salmon piccata
seasoning- especially dehumidify the salmon fillets and then sprinkle with salt and pepper and leave to rest. Sear – Place a large pan over medium / high heat and add the butter. Saute the salmon for 4-5 minutes depending on how you plan to cook your salmon. Take out of the pan. Sauce – Dust the pan with your dry white wine and scrape any brown pieces out of the pan. Add 1/2 of the broth to the pan and whisk. From there, add all the other sauce ingredients and simmer. Slurry- While the sauce is simmering, make a slurry with the last 1/4 cup of broth and cornstarch. Whisk both together so that there are no cornstarch pieces in the broth. Pour the porridge into the pan and mix with the other ingredients until the sauce thickens. Serve – Put the salmon fillets back in the pan and spoon the sauce over the salmon fillets and serve.
How do you know when salmon is ready?
Sometimes it can be difficult to know if salmon is ready and safe to eat. Here are a few things we do to check our salmon!
We take a fork and carefully break the fillet and if it is flaky and falling apart, it is most likely done. The FDA recommendation for an internal temperature is 145 Â° F . However, we like to take our salmon out at around 138 Â° F – 140 Â° F in the expectation that it will cook a little more when we take it out of the pan.
Tips + Tricks
The secret of the piccata sauce
The secret of this piccata sauce is a multi-faceted answer. It is very important to simmer the sauce as soon as possible You added the cornstarch slurry so that the sauce can reduce and thicken.
The capers and lemon juice are also two very important ingredients in making this sauce a real piccata. Don’t skip them!
It’s okay if you don’t don’t have everything for this recipe at home. There are some great options for any meal.
white wholemeal flour -> all-purpose flour chicken broth -> any kind of broth capersâ> chopped olives or just leave out and add more salt fresh thymeâ> dried thyme white wineâ> white wine vinegar, water, ginger ale
To store this salmon piccata, allow the salmon to cool completely before placing it in an airtight container (sauce and fish). Put it in the refrigerator for up to 5 days.
We recommend not to freeze salmon piccata after cooking!
More of our favorites …
Salmon Piccata -Rezept
This salmon piccata is a tasty 30-minute meal that will blow your mind. They sear your salmon perfectly and then serve it with a delicious piccata sauce.
Prep: 20 minutes Cooking: 20 minutes Total: 40 minutes
fat 25 Carbohydrates 17 protein 18
yield 4 1 x
1x 2x 3x
4 5 oz. Salmon fillets with skin 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup white wholemeal 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 chopped garlic 3 sprigs of fresh thyme 2 tablespoons capers 1.5 teaspoons corn starch
First remove excess moisture from the salmon fillets by dabbing them with a paper towel. Sprinkle the salmon fillets with salt and pepper. Let the salmon rest for 10 minutes. Next, put the flour, garlic powder, onion powder and dried thyme in a bowl and mix everything together. Pull the salmon through the flour mixture, making sure that the fillets are covered on both sides. Heat a large pan over medium / high heat. Add the butter. When the butter has melted and smells good, place the salmon fillets in the butter with the skin side up. Cook the salmon for 4-5 minutes on each side. Take the salmon out of the pan and put a tent made of aluminum foil over the salmon to keep it warm. Turn the heat to medium and extinguish the pan by adding the white wine to the pan. Scrape the brown pieces off the pan then add 1/2 cup of broth and whisk the two together. Add lemon juice, chopped garlic, fresh thyme and capers to the pan and mix. Let the sauce simmer over medium heat. In the meantime, make a cornstarch slurry and in a separate bowl add cornstarch to the remaining 1/4 cup of broth and stir the cornstarch into the broth until there are no more lumps. Pour the cornstarch slurry into the pan and beat the mixture over medium / low heat until the sauce thickens. Place the salmon fillets skin side down with the sauce facing down and pour the sauce over the salmon. Arrange the salmon on a plate and serve with additional sauce.
Nutritional values ââ Portion size: 1/4 Calories: 383 Sugar: 0 fat: 25 Carbohyd rate: 17 Dietary fiber: 1 Protein: 18 Cholesterol: 25
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