I swear Piccata sauce pretty much runs in my blood. My dad’s most requested recipe was either chicken or salmon piccata. Now, my husband equally loves both of those dishes! If you haven’t made it, you’re seriously missing out!
Recipe
Salmon Piccata
(1 votes, average: 5.00 out of 5)
Loading...It's such a light dish that's quick and easy. Seared salmon piccata with a sauce of lemon, garlic and capers is the perfect dish for any day.
Ingredients
- 4 Salmon Fillets - Skinless/boneless
- 2 lemons - 1 Juiced and zested (reserve the other lemon for garnish)
- 2 tbsps of flour
- 2 tbsps of corn starch
- 3 tbsps of capers (drained)
- 2 tbsps of garlic (minced)
- 3 tbsps of parsley (chopped)
- 3-4 tbsps of Avocado Oil
- 3-4 tbsps of butter
- 2 cups of chicken stock
- Salt
- Black pepper
Instructions
Salmon
Heat a skillet on medium to high heat. Add 1 tbsp of avocado oil and 1 tbsp of butter.
Pat dry your salmon fillets and season with salt, pepper, and corn starch.
Place seasoned side down in your hot pan and don't move it for 2-3 minutes.
While the fillet is cooking on one side, quickly season the other side, and flip and cook until your desired doneness.
Sauce
Place the heat on low and grab your whisk.
Add 2 tbsps of butter and 2 tbsps of flour in the same pan you cooked your salmon in.
Whisk together until the mixture forms a paste.
Once the paste looks slightly browned, whisk in your chicken stock.
Add salt, pepper, garlic and capers and mix well. Bring your sauce to a boil.
Lower the heat and add lemon zest and a squeeze of lemon juice.
Taste for seasoning. Turn off the heat, add parsley and lemon slices.
Pour sauce over salmon fillets and serve.
