Salmon Piccata

I’m always looking for a good fish or seafood recipe. My eating habits are not always so healthy, and after I quit smoking I put on some unwanted love handles. So yes, fish is always on my menu. I kind of adapted this recipe from one that I had for chicken, I mixed it up a little, and it came out pretty delicious. As usual I kept it quick and simple!


What you’ll need:

  • 4 (6oz) salmon fillets
  • 1/4 cup flower
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup  dry white wine
  • 1 cup chicken stock
  • 1 tsp cornstarch
  • 3 tbsp lemon juice
  • 4 tbsp rinsed capers
  • lemon slices
  • salt and pepper

Season both sides of the salmon with salt and pepper. Melt one tbsp of butter and one tbsp of oil in a skillet. Add salmon and sautè for one minute on each side. Sprinkle flour on each side of the fish and continue to sautè for another 3 minutes on each side. Transfer fish to a plate and set aside.

Add remaining one tbsp of butter to the pan and melt. Add garlic and sautè for another minute. Add wine and bring to a boil, cook for 3 minutes. Add 3/4 cup of the chicken stock and lemon juice. Bring to a boil and cook for 3 minutes. Combine the remaining 1/4 cup of chicken stock with the cornstarch, mix well and stir into the liquid in the pan. Stir for one minute until the sauce thickens. Add the capers. Remove from heat and return the salmon to the pan, coating them with the sauce and adding sliced lemon on top. Reheat and serve with rice or pasta.

Bon Appétit!


Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

Leave a Reply