Melissa Jo’s Salmon Piccata 🍋
One of my most famous recipes is my chicken piccata! I learned to make chicken piccata from my Grandma Jo, so I decided to take my grandmother’s technique and add a few extra ingredients that would suit salmon piccata instead of chicken piccata and the result is a masterpiece! The best part is that you’re only going to need a few ingredients, most of which are probably already in your kitchen cupboard! This salmon piccata is flavored with lemon, capers, and adobo seasoning, simmered in a sauce that’s glossy and slightly thick. I served this over a bed of roasted asparagus which was so delicious, however I have even more side dish recipes linked below! It’s amazing what a little bit of Grandma Jo’s technique, sprinkled with my flavor, can do for a dish. Are you ready? Let’s make it!
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!
This Adobo All Purpose Seasoning with Pepper is essential in this dish!
This Adobo All Purpose Seasoning with Pepper is essential in this dish!
🗒 Side Dish Recipes to Serve with This Recipe
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Yes! You use chicken stock or vegetable stock instead.
Absolutely! Just thaw them out, bring them to room temperature, and pat them dry before cooking.
Other fish you can use in this recipe include trout, grouper, snapper, cod, or basically any white fish you prefer!
🎥 Items Featured in the Video
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Melissa Jo’s Salmon Piccata
Ingredients
- 3 tbsp olive oil
- 3 tbsp butter
- 4 salmon filets room temperature & patted dry
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 cup flour
- 1 ½ tbsp + 1 tsp adobo all purpose seasoning divided
- 2 tbsp room temperature butter sliced
- 1 large lemon sliced into rounds
- 2 small shallots or 1 large shallot sliced
- 4 garlic cloves chopped
- ½ cup Sauvignon Blanc
- 1 small lemon juiced
- 1 ⅓ cups warm water
- 1 tsp better than bouillon chicken base
- ¼ cup of capers
- 2 tbsp cold butter sliced
- Fresh chopped parsley for garnish
Instructions
- Add olive oil and 3 tbsp of butter into a pan and heat it up on a medium – high heat. While you're waiting for the pan to get hot, make sure your salmon filets are room temperature and patted dry and season both sides with salt and cracked black pepper. In a plate add flour and 1 ½ tbsp adobo seasoning and mix it together. Now, once your pan is hot enough, drench both sides of the salmon filets in the flour adobo mixture and give it a shake to let the excess flour fall off (set aside the remaining flour for later). Then, transfer the floured salmon filets into the pan and lower the heat to medium (I cooked two salmon filets at a time in the pan). Let the salmon filets cook on a medium heat for about 5 minutes on each side (DON'T MESS WITH IT). Once the salmon filets are done and golden, remove them from the pan and set them aside on a plate.
- Now, take 2 tbsp of room temperature butter and pour 1 tbsp of the hot oil from the pan you cooked the salmon filets in over the butter. Next, pour 2 tbsp of that set aside flour over the butter and combine it together using a fork until it creates a thick paste. Set the flour paste aside for later.
- Slice a large lemon into rounds and add the rounds into the SAME pan you cooked the salmon in. Let the lemon rounds saute on each side for about 2 – 3 minutes until they are browned and caramelized. Once they are browned, remove them from the pan and place them on top of the salmon filets on the plate. Set that aside.
- In the SAME pan add in the sliced shallots and saute them on medium heat for a few minutes until golden (add more olive oil to the pan if needed). Then, add in the chopped garlic and saute it for another minute. Now deglaze the pan with the wine and the juice of one small lemon. Bring the pan to a medium – medium high heat and let that simmer for about 5 minutes.
- While that is simmering, in a measuring cup or bowl combine warm water and better than bouillon roasted chicken base. Stir that together until the chicken base has fully dissolved into the water and then add that chicken broth mixture into the pan. Whisk everything together and shake in 1 tsp of adobo seasoning. Give that a stir and then add in that butter flour paste. Whisk that continuously for about 3 minutes. Lastly, add the capers into the pan and whisk everything together. Lower the heat to low and let it simmer for about 5 minutes.
- Now, take 2 tbsp of cold butter and cut it into 4 slices. Add the slices of cold butter into the pan over the sauce and place the salmon filets with the lemon slices back into the pan over the sauce and the butter slices. Garnish with chopped fresh parsley. Let the salmon simmer in the sauce for about 3 minutes and then it’s done! Enjoy!
Video
Nutrition
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