Salmon Piccata
A lightened up, easy Salmon Piccata with authentic Piccata flavours of white wine, capers, lemon and garlic. Gourmet cooking in minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 24 ounces skinless salmon fillets
- 1 pinch sea salt (or black pepper, to taste)
- 1 pinch lemon pepper (to taste)
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 1/3 cup dry white wine (optional - replace with extra broth, but the wine adds amazing flavour!)
- 1 cup low-sodium chicken stock (broth, fat free if you can find it)
- 1 teaspoon cornstarch (or corn flour)
- 3 tablespoons lemon juice (freshly squeezed)
- 4 tablespoons capers (rinsed and drained)
- 2-4 tablespoons parsley (coarsely chopped to serve)
- 4 lemon slices (to serve)
Instructions
- 1
Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- 2
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.
- 3
Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- 4
Melt remaining 1 tablespoon butter in the pan. Saute garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally.
- 5
Add 3/4 cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
- 6
Whisk cornstarch (or cornflour) together with the reserved 1/4 cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- 7
Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
- 8
Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.