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Classic piccata is made with pounded chicken breast dredged in flour, sautéed and served with a lemon-caper butter sauce. Our salmon piccata is a riff on that classic, replacing chicken with salmon and cutting back on the butter to keep saturated fat in check without sacrificing flavor. This dish comes together quickly, making it perfect for any weeknight dinner. Pair it with a salad and whole grains to complete the meal.

EatingWell.com, July 2022


Credit: Ali Redmond

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Pat salmon dry with paper towels; season with salt and pepper. Add the salmon to the pan, skin-side down; reduce heat to medium and cook, pressing gently with a fish spatula so that the skin can make full contact with the pan. Cook until the skin is crispy and the sides begin to turn opaque, 6 to 8 minutes. Carefully flip the salmon, reduce heat to low and cook until just cooked through, about 1 minute more. Transfer to a plate and cover with foil. Do not wipe out the pan.

  • Add the remaining 1 tablespoon oil and shallot to the pan; cook, stirring frequently, until the shallot is lightly golden and fragrant, about 1 minute. Stir in wine and cook until reduced by half, about 1 minute. Mix water and cornstarch in a small bowl. Add to the pan; bring to a simmer and cook, stirring, until just thickened, about 1 minute. Remove from heat and add capers, smashing them gently with the back of a spoon. Stir in lemon zest and lemon juice as desired for flavor and consistency. Add butter and swirl the pan vigorously until the butter is fully melted. Serve the salmon with the sauce and sprinkle with parsley.

Nutrition Facts

4 oz. salmon & 2 Tbsp. sauce
312 calories; protein 29g; carbohydrates 3g; dietary fiber 1g; sugars 1g; fat 19g; saturated fat 4g; mono fat 9g; poly fat 4g; cholesterol 86mg; vitamin a iu 308IU; vitamin b3 niacin 11mg; vitamin b12 5mcg; vitamin c 7mg; vitamin e iu 2IU; folate 43mg; vitamin k 32mg; sodium 328mg; calcium 26mg; iron 1mg; magnesium 45mg; phosphorus 291mg; potassium 742mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 1g; niacin equivalents 17mg; selenium 52mcg.