Salmon Piccata Style

Prep Time
Cook Time
Ready In

"Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1)."

Original is 4 servings


  • Serving Size: 1 (325.3 g)
  • Calories 578.2
  • Total Fat - 41.4 g
  • Saturated Fat - 22.1 g
  • Cholesterol - 174 mg
  • Sodium - 282.5 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.2 g
  • Protein - 38.1 g
  • Calcium - 45.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

SLICE THE SALMON CROSSWISE into pieces about 7x2-inch thick, using a very sharp knife.

Step 2

HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.

Step 3

While the butter is heating, coat each salmon piece with flour, patting to remove the excess.

Step 4

When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.

Step 5

Transfer the salmon to a plate and set aside.

Step 6

POUR OFF AND DISCARD the excess butter from the pan.

Step 7

Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan. Boil for 1 to 2 minutes to reduce the liquid slightly. Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.

Step 8

Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.

Step 9

Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.

Tips & Variations

No special items needed.

4 Reviews


Loved the fish made this way! Served with roasted potatoes and salad for one delicious meal!


review by:
(7 Jan 2018)


This was a great salmon recipe. I loved the buttery caper sauce, it went well with the salmon. With so few ingredients, it turned out to be packed with great flavor. And it was so quick to prepare and done in no time at all. I served it with Turmeric Rice and Beans on the side. Thanks for a great recipe, lazyme. We loved it!


review by:
(23 Apr 2017)


This picatta recipe pares well with salmon and we enjoyed this way in having fish. This dish proves that Picatta style is not only meant for chicken. It came out satisfying and delicous and one I will make again. Thank you lazyme for sharing.


review by:
(2 Nov 2016)


Made for the FYC Tag Game @ FF&F. I made 2 VERY SML chgs -- 1 by accident & 1 on purpose. I accidentally forgot the lemon wedge when I plated the salmon for the pic & I did add a bit of dill to the flour mixture & the sauce because it's just routine for me & very popular here in Iceland. Salmon is my personal favorite fish & I purred w/pleasure as I dined tonight. Your recipe is certain to re-visit our dining table often. Thx for sharing this recipe w/us. Yum!


review by:
(24 May 2016)

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