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featured salmon piccata

Creamy Salmon Piccata Recipe

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 643kcal
Creamy, rich, tangy and so delicious, this salmon piccata recipe is the perfect weeknight meal. Ready to serve in 30 minutes and all made in one pan, this is one tasty dinner.
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Ingredients

  • 1/2 cup all-purpose flour
  • 4 8-oz. salmon fillets
  • Kosher salt
  • Lemon pepper
  • 4 tbsp. Danish Creamery European Style Salted Butter divided
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 1 cup low sodium chicken stock
  • 4 tablespoons lemon juice
  • ½ cup heavy cream
  • 1 lemon thinly sliced
  • 1/4 cup capers
  • 2 tbsp. freshly chopped parsley for garnish

Instructions

  • Add flour to a shallow bowl.
  • Season salmon fillets with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside.
  • In a large skillet over medium heat, heat 2 tablespoons Danish Creamery butter. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon a foil tented plate to keep warm.
  • Return the same pan to the heat and melt 2 tablespoons butter . Stir in the garlic garlic. Saute until fragrant, 1 to 2 minutes, then stir in the 2 tablespoons flour. Slowly stir while it cooks 1 to 2 minutes more, until golden and bubbly.
  • Slowly whisk in wine and scrape any bits from the bottom of the pan.
  • Pour in the chicken stock and allow to simmer for 4 to 5 minutes. Stir in lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be.
  • Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.

Video

Notes

  • Make this recipe gluten-free, by dredging the salmon in a 1:1 GF flour.
  • If you don't want to cook with wine, you can substitute it for extra chicken stock.
  • This recipe can also be made with chicken breasts or thighs. The recipe will remain the same, but the cooking time will need to be increased a little to ensure that it is fully cooked through.

Nutrition

Calories: 643kcal | Carbohydrates: 21g | Protein: 50g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 547mg | Potassium: 1286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 920IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 3mg