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Not gonna lie…I think my easy Salmon Piccata recipe rivals Olive Garden’s. Don’t believe me? Try this quick and easy recipe yourself!
Olive Garden is my favorite restaurant and I love recreating their dishes! The last time my husband and I ate there he had the Salmon Piccata. My husband really, really likes Salmon so I wanted to be able to make it for him at home minus the sun dried tomatoes and soggy zucchini. After a couple of tries, I have to say I am really pleased with the result. This Salmon Piccata recipe is really easy. Seriously, you do not need to be a cooking expert to make this. Also, it was ready to eat in 20 minutes. Nice, right! So try this out and let me know how you like it!
You are going to begin by marinating the salmon in lemon pepper marinade for fish and chicken. If your pieces of salmon are really thick I recommend cutting them into thinner pieces, roughly 1/2 inch thick. They will cook quicker, more evenly and the marinade will work better. Only marinate the salmon for an hour, two at the very most.
I like to get my other ingredients ready while the salmon marinades. This recipe calls for fresh lemon juice and I used to dread squeezing fresh lemon juice. I want to tell you about a kitchen gadget that I’ve recently been using that is a real time saver for this and any other recipe that you need to squeeze fresh lemon juice for. Squeezing fresh lemon juice has always been more time consuming than I think it should be because I always need to strain out the pulp and seeds. I had the opportunity to try the Lemon Lime Squeezer from Zulay Kitchens. It is awesome! It’s made of metal instead of flimsy plastic and it’s so easy to clean, which it important to me too. Plus, I was able to quickly juice my lemons without having to strain the juice. If you’re interested in purchasing one click here! You will not be disappointed!
After that hour of marinating, remove the salmon from the marinade layer on a plate and season one side of the fish with lemon pepper seasoning. Set aside for a moment. Get a non-stick frying pan ready by adding 2 Tbs. Butter and 2 Tbs. cooking oil to it and setting it aside for a moment as well.
In a shallow saucepan, melt 2 Tbs. Butter. Once sizzling stir in 4 cloves of minced garlic. Let the garlic cook for about a minute and pour in the white wine. Simmer until the liquid is nearly evaporated stirring here and there.
Whisk in roughly 3/4s of the chicken broth and the fresh lemon juice. Simmer for 3 or 4 minutes. While this is simmering I place the non-stick frying pan that I set aside on the stovetop and heat the butter and oil to sizzling over medium heat. Once that is sizzling, add the salmon, frying on each side for until golden brown and cooked through.
Whisk the cornstarch into the remaining broth and whisk it into your simmering sauce on the stove. Simmer while whisking for about a minute to thicken the sauce. 
Whisk in the capers and allow the sauce to simmer for another minute. By now your salmon should be just about done. Serve your salmon with a generous about of hot piccata sauce. Salmon piccata goes really well with rice. Check out my Orzo Rice Pilaf recipe! And if you have leftovers you can use them up in my Salmon Piccata Salad!
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Not gonna lie…I think my easy Salmon Piccata recipe rivals Olive Garden’s. Don’t believe me? Try this quick and easy recipe yourself!
Ingredients
For the Salmon
- 24 ounces Salmon Fillets
- Lemon Pepper Marinade
- Lemon Pepper Seasoning
- 2 Tbs. Butter
- 2 Tbs. Olive Oil
Piccata Sauce
- 2 Tbs. Butter
- 4 Cloves Garlic, minced
- 2/3 Cup White Cooking Wine
- 2 Cups Chicken Broth
- 1/2 Cup Fresh Lemon Juice
- 2 tsp Cornstarch
- 1/2 Cup rinsed and drained Capers
Instructions
- Begin by trimming your salmon fillets to only 1/2 inch thickness if necessary. Place the salmon fillets in a gallon bag and pour the lemon pepper marinade over them. Marinade in the fridge for an hour.
- Remove the salmon from the marinade and lay it out in a single layer on a plate. Season the salmon with the lemon pepper and set aside for a moment.
- Place the 2 Tbs. Butter and 2 Tbs. Olive Oil in a large non-stick frying pan and set it aside for a moment as well.
- In a shallow saucepan over medium heat, melt 2 Tbs. Butter to sizzling. Add the minced garlic and cook for about a minute.
- Add the white wine and simmer until the liquid is mostly evaporated.
- Whisk in about 3/4s of the chicken broth and the lemon juice. Simmer for 4 minutes.
- While the sauce is simmering, place the previously prepared frying pan on the stovetop over medium heat. Bring the butter and oil to a sizzle. Cook the Salmon while you finish the piccata sauce by frying on each side until golden brown and cooked through.
- Whisk the cornstarch into the remaining broth and add it to the simmering sauce.
- Simmer for a minutes to thicken.
- Add the capers and simmer for another minute. Remove from the heat but keep warm while the salmon finishes cooking.
- Serve the salmon with a generous amount of piccata sauce.
Keywords: salmon piccata
This recipe was adapted from Cafe Delights Easy Salmon Piccata.
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