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Pan-Poached Alaskan Salmon Piccata

Pan-Poached Alaskan Salmon Piccata

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Christine L.

Christine L.

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
  2. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
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Reviews

MARIE HALE
34

MARIE HALE

3/20/2005

This is amazing! i added some artichoke hearts to it and knocked my own socks off!

ROBERTINFL
30

ROBERTINFL

1/4/2004

Add white wine (little bit) at the last 5 minutes!

JCL
26

JCL

1/30/2007

It was good. Kind of lemony. I used chicken broth instead of water and chicken boullion cubes. The capers were a really nice touch. I reduced some wine at the end to give the sauce more body. Served w/ dill and lemon flavored rice. Served it second time lemon-garlic green beans.

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