Easy Salmon Piccata ~ pan seared salmon in a light, lemon sauce with capers and asparagus. Serve with rice, potatoes or a simple vegetable.

Easy Salmon Piccata

Dinner | October 28, 2016 | By

You may have already figured out that I love salmon. My first taste of it was fresh-caught from Lake Huron. We grilled it in foil with lemon and butter. Delicious! Since then I’ve been creating salmon recipes, like Honey Garlic Salmon and my kids’ favorite, Cucumber Dill Salmon and there’s no stopping me! Easy Salmon Piccata has everything you can’t wait to dig into about Chicken Piccata ~ light lemony sauce, flavored with briny capers and artichokes. Easy Salmon Piccata is outrageously good and it goes from stove to table in under 30 minutes.

Easy Salmon Piccata ~ pan seared salmon in a light, lemon sauce with capers and asparagus. Serve with rice, potatoes or a simple vegetable.

Piccata sounds fancy, like a dish you’d order in a nice restaurant which of course you can and in fact, the first time I had Chicken Piccata was in restaurant we had taken our kids to before going to see the play, A Christmas Story. Our kids were young. The napkins were cloth. The lighting was soft and there wasn’t a children’s menu in sight. What were we thinking? They rose to the occasion though and we had a great time.

Easy Salmon Piccata ~ pan seared salmon in a light, lemon sauce with capers and asparagus. Serve with rice, potatoes or a simple vegetable.

If you’ve followed along, you know salmon is not my husband’s thing. Fish, in his never-to-be-humble opinion should always be breaded and preferably deep-fried. He got together with some of his childhood friends for dinner so I had this Easy Salmon Piccata. . .all to myself. You can’t see me dancing, but I am dancing the kind of dance I wouldn’t want anyone else to see ~ ever ~ the Easy Salmon Piccata dance.

Grocery list

  • 2-3 skinless salmon filets (each about checkbook size)
  • 1/2 cup of flour (set aside 1 tablespoon of this flour ~ the rest is for dredging)
  • 3 – tablespoons of butter, divided
  • 1 – tablespoon of olive oil
  • 1/3 cup of lemon juice + several slices of lemon for the top of the salmon
  • 1/4 cup of white wine
  • 1 cup of chicken stock + 1/4 cup of chicken stock (divided)
  • 1/4 cup of capers or more if you like
  • 1 – 14 oz. can of artichoke hearts, drained and quartered
  • 1/4 cup of fresh chopped parsley
  • Salt and pepper to taste

Let’s make this Easy Salmon Piccata

Bring the salmon to room temp before you begin and pat it with paper towels. Season it with salt and pepper then dredge it in flour. Melt 2 tablespoons of butter in a good size skillet over medium heat then add the olive oil. Gently place the salmon filets in the skillet, cooking 3-5 minutes per side over medium heat. Here’s a tip: Watch the side of the salmon and when it’s cooked halfway up the side flip it and watch for it to be cooked all the way up.

Remove the salmon from the skillet. Reduce the heat and pour in the wine to deglaze, scraping up any brown bits. Pour the lemon juice and stock into the skillet, stirring to blend and simmer 3-4 minutes. Taste and if you prefer a more lemony flavor, add a bit more lemon juice.

In a small bowl whisk together the one tablespoon of flour you set aside and the 1/4 cup of chicken stock. Whisk it into the sauce, simmering several minutes thicken. Add the capers, artichokes, parsley and the last tablespoon of butter, combining. Taste the sauce and adjust salt and pepper as you like.

Easy Salmon Piccata ~ pan seared salmon in a light, lemon sauce with capers and asparagus. Serve with rice, potatoes or a simple vegetable.

Return the salmon to the skillet spooning some of the sauce over the top along with the lemon slices and simmer a couple of minutes.

Easy Salmon Piccata ~ pan seared salmon in a light, lemon sauce with capers and asparagus. Serve with rice, potatoes or a simple vegetable.

 

Easy Salmon Piccata
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Ingredients
  1. 2-3 skinless salmon filets (each about checkbook size)
  2. 1/2 cup of flour (set aside 1 tablespoon of this flour ~ the rest is for dredging)
  3. 3 – tablespoons of butter, divided
  4. 1 – tablespoon of olive oil
  5. 1/3 cup of lemon juice + several slices of lemon for the top of the salmon
  6. 1/4 cup of white wine
  7. 1 cup of chicken stock + 1/4 cup of chicken stock (divided)
  8. 1/4 cup of capers or more if youlike
  9. 1 – 14 oz. can of artichoke hearts, drained and quartered
  10. 1/4 cup of fresh chopped parsley
  11. Salt and pepper to taste
Instructions
  1. Bring the salmon to room temp before you begin.
  2. Generously season it salt and pepper then dredge it in flour.
  3. Melt 2 tablespoons of the butter in a skillet over medium heat and add the olive oil.
  4. Gently place the salmon in the skillet, cooking 3-5 minutes per side over medium heat. You’ll notice the salmon will be cooked about halfway up the side. That’s when you’ll flip it over and cook until you can see it’s cooked all the way up the side.
  5. Remove the salmon from the skillet.
  6. Reduce the heat and pour in the wine to deglaze the pan, scraping up any brown bits.
  7. Pour the lemon juice and stock into the skillet, stirring to blend. Simmer 3-4 minutes.
  8. Taste and if you prefer a more lemony flavor, add a bit more lemon juice.
  9. In a small bowl whisk the remaining tablespoon of flour you set aside and the 1/4 cup of chicken stock.
  10. Fold it into the sauce, simmering several minutes to thicken.
  11. Add the capers, artichokes, parsley and the last tablespoon of butter, combining. Taste and adjust salt and pepper as you like.
  12. Return the salmon to the skillet spooning some of the sauce over the top along with the lemon slices and simmer a couple of minutes.
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  1. Mary
    October 29, 2016

    I LOVE salmon and capers so this dish is right up my alley! With a hint of lemon…yummy! Pinned. Thanks, Bernie for posting this recipe. Have a great weekend, my friend.

    • Bernie
      November 1, 2016

      We’re two birds of a feather, Mary – salmon is among my favorites too! Thank YOU for pinning and following along. You are appreciated! Take care.