Salmon Piccata

As I was perusing some old cookbooks I saw several recipes for chicken piccata. I’ve made veal piccata (the original piccata) and it’s not that hard. And then I started thinking about all the salmon that’s in the freezer. All the flavors in piccata would be great with salmon. And so I began…

piccata

Typically breaded and fried, then served with the sauce, I chose to poach instead.

Here’s How to Do it:

Heat 1/3 of the butter with the olive oil on medium to medium low heat.

Lay the fillet in the hot oil, skin side up, and cook for about 3 minutes. You want the salmon to brown lightly. Watch it carefully so the butter doesn’t burn.

piccata

Next, pour in the fresh squeezed lemon juice

and gently poach the salmon until it’s cooked, about 4 to 5 minutes – longer for very thick fillets.

piccata

Carefully remove the salmon and place it on a platter.

Stir the remaining butter into the poaching liquid and simmer gently until it reduces to a slightly thickened consistency.

Continue simmering while you stir in the capers.

Serve the salmon on top of cooked pasta (we used angel hair), gently removing the skin as you serve it.

Smother the whole thing with sauce.

piccata

It’s that easy!!

piccata

© Copyright 2021 The Lazy Gastronome

5 from 1 vote
piccata
Salmon Piccata

As I was perusing some old cookbooks I saw several recipes for chicken piccata. I've made veal piccata (the original piccata) and it's not that hard. And then I started thinking about all the salmon that's in the freezer. All the flavors in piccata would be great with salmon. And so I began...

Course: dinner, Main Course, main dish, supper
Cuisine: American
Keyword: butter, capers, lemon juice, salmon
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1 pound salmon fillet
  • 1 large lemon, juiced
  • 2/3 cup butter
  • 2 Tablespoons olive oil
  • 2 Tablespoons capers
  • 4 cups cooked pasta like spaghetti or angel hair
Instructions
  1. Heat 1/3 of the butter with the olive oil.

  2. Lay the fillet in the hot oil, skin side up, and cook for about 3 minutes. You want the salmon to brown lightly.

  3. Next, pour in the fresh squeezed lemon juice and gently poach the salmon until it's cooked, about 4 to 5 minutes - longer for very thick fillets.

  4. Carefully remove the salmon and place it on a platter.

  5. Stir the remaining butter into the poaching liquid and simmer gently until it reduces to a slightly thickened consistency.

  6. Continue simmering while you stir in the capers.

  7. Serve the salmon on top of cooked pasta (we used angel hair), gently removing the skin as you serve it. 

  8. Smother the whole thing with sauce.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

piccata

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3 Responses to Salmon Piccata

  1. Pingback: Salmon Salad - The Lazy Gastronome - Leftover salmonThe Lazy Gastronome

  2. Marilyn says:

    5 stars
    Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

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