Classic food is a classic for a reason. Chicken piccata has always been a favorite and a menu item I’d usually order at a nice italian restaurant. I’ve been trying to work more fish into my diet and substituting salmon for chicken in this Easy Salmon Piccata recipe was a delicious swap. This could also work with cod or halibut, but I like the meatiness of the salmon for this recipe.
What type of salmon to use
Not all salmon is created equal in flavor or sustainability. Wild caught salmon tends to have less fat than farm raised salmon and is a little less forgiving when cooking due to this. Farm raised salmon will have a brighter hue and thicker fate ribbons, which make it a bit harder to overcook. I recently read an article from Bon Appetit that went into the differences between types of salmon. If you want to check it out, I’ll link to the article HERE
Salmon is truly the chicken of the sea; versatile, healthy and readily available.
If you are a picky seafood eater like myself, salmon is a good option to start with because of its mild flavor and its wide range of seasoning options. Salmon is truly the chicken of the sea; versatile, healthy and readily available. I usually buy my fish frozen, which although a bit taboo in the restaurant world, is a totally acceptable act for a home chef. Since my boyfriend is allergic to seafood, I usually keep it on hand in the freezer until there’s a night when I’m eating alone 😉
I served this salmon piccata over buttered fettuccine and used the lemon sauce to dress my noodles further. You don’t necessarily need to serve it with pasta ( I just like carbs…a lot), other options such as asparagus, broccoli, kale or cauliflower would help balance out the dish well and make this comfort food a bit healthier.
Easy Salmon Piccata
An updated Italian classic, this Easy Salmon Piccata is a recipe worthy of being on a restaurant menu! Creamy lemon sauce + salmon = delicious!
- 2 6oz Salmon Filets Skinless
- 1/2 Cup Flour
- 3 Tbsp Butter
- 4 Garlic Cloves Minced
- 1/2 Cup White Wine Dry
- 1 Cup Chicken Stock
- 2 Tsp Cornstarch
- 3 Tbsp Lemon Juice
- 4 Tbsp Capers Drained and Rinsed
Season salmon well with salt and pepper. Dredge in flour and shake off excess.
Melt butter is a skillet on medium-high heat. Once butter is melted, add salmon. Cook for 4 minutes on each side or until salmon reaches desired level of doneness. Remove salmon and set aside.
Add in garlic cloves and cook until softened. Stir in white wine and use to deglaze the pan and scape up anything that has stuck.
Mix together chicken stock and cornstarch to create a slurry, then add to the pan. Add lemon juice and capers and cook mixture until slightly thickened. Feel free to adjust seasoning with salt and pepper to taste.
Add salmon back to pan and turn to coat with sauce. Serve with pasta or vegetables and enjoy!
This photo shows how cute Arya is even while begging for food! She was upset that I would give her guacamole (which had onions and peppers which are poisonous to cats) so she decided to lay down on the chips and not let us get to them!0