This Salmon Piccata recipe is a delicious and healthy twist on the classic Italian recipe.
A classic piccata sauce combines abundant olive oil with lemon juice–sometimes you’ll see some butter added in for extra creaminess. Classic piccata sauce is amazing, but it’s not necessarily the healthiest thing you’ve ever eaten.
That’s why I created this healthier version of the classic dish.
For the sauce, I replaced the traditional olive oil with a delicate blend of fish broth, thickened slightly with a teaspoon of cornstarch. And since I was out of lemons and I had limes, I decided to flavor the sauce with lime juice rather than the traditional lemon juice.
You could easily swap out the fish broth with chicken broth, and the lime with lemon if you a more classic piccata. But I love how this dish turned out, and if you follow the Weight Watchers program, it’s only 1 point per serving.
And of course, we couldn’t forget the classic touch – we’ve included salty vinegar-packed capers, which taste delicious, while making the dish beautiful to look at.
Why you should try this Salmon Piccata
This dish is not only incredibly light and healthy, but the cooking method ensures that the fish remains juicy and tender. Even better, you’ll only need one skillet to create this recipe, making cleanup a breeze.
Another great thing about this recipe is that it is incredibly versatile – feel free to experiment with other types of fish or you can easily turn it into a Chicken Piccata.
Salmon Piccata Recipe Overview
Servings: 4
Preparation time: 5 minutesCooking time: 10 minutes
Ingredients in Salmon Piccata
- 14 oz of salmon cut into equal sized fillets
- ¾ cup fish broth
- 1 teaspoon canola oil (or oil of choice)
- Juice of 2 limes
- 2 tablespoons capers in vinegar
- 1 teaspoon cornstarch
- Salt and pepper to taste
A Note on the Ingredients
- Salmon fillets: Salmon serves as the primary protein for the dish
- Lime juice (essential ingredient): Lime juice is a crucial component in this recipe, providing a tangy and refreshing flavor to the dish. (You can definitely substitute lemon juice if you prefer)
- Cornstarch: A teaspoon of cornstarch thickens the sauce and helps achieve the desired consistency.
- Fish broth: Serves as a flavorful and aromatic base for the sauce. (Chicken stock is also a great alternative if you don’t have fish broth on hand).
- A teaspoon of oil: Instead of using a large amount of olive oil as in the traditional recipe, we will use a small amount of oil to sear the salmon and enhance the flavor.
- Capers in vinegar: Capers in vinegar will add a salty and tangy element to the dish, contributing to the classic Piccata flavor.
- Salt and pepper: These basic seasonings will be used to season the salmon and balance the flavors.
How to make salmon piccata (step by step)
- If you have time, start by marinating the salmon fillets. Place the salmon in a shallow dish and pour the lime juice over them. Allow the salmon to marinate for a couple of hours in the refrigerator. This will infuse the fish with a refreshing citrus flavor. (If you don’t have time, it’s fine to skip this step)
- In a small bowl, whisk together the fish broth, the juice of the other lemon, and cornstarch until the cornstarch is fully dissolved. Set aside.
- Heat a large skillet over medium-high heat and add the canola oil. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin-side down if applicable. Sear the salmon for 3-4 minutes per side, or until it is nicely browned and cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.
- In the same skillet, add the fish broth mixture and stir well. Cook the broth over medium heat until it begins to thicken slightly, usually 1-2 minutes.
- Stir in the capers, including the vinegar they are preserved in. Continue cooking the sauce for an additional minute, allowing the flavors to meld together.
- Return the seared salmon fillets to the skillet, coating them with the sauce. Cook for another minute or two, ensuring the salmon is heated through.
Variations and substitutions
- Fish fillets: Instead of salmon, you can use other types of fish fillets such as mahi-mahi or even tuna loin. These fish options will bring their own unique flavors and textures to the dish.
- Lemon juice: If you prefer a more aromatic flavor, you can substitute lime juice with lemon juice. Lemons will provide a slightly different tangy and citrusy taste to the dish.
- Fish stock or seafood broth: Instead of fish broth, you can use fish stock or seafood broth to add a more intense and rich seafood flavor to the sauce.
- A teaspoon of oil: You can experiment with different types of oil based on your preference and dietary needs. Options like olive oil, avocado oil, or coconut oil can be used to sear the fish and add their own distinct flavors.
- Capers in vinegar: If you don’t have capers in vinegar, you can try using capers preserved in brine or even caper berries, which have a slightly milder flavor. These alternatives will still provide a tangy and briny taste to the dish.
Tips and Tricks Section for Making salmon
- If you have time try marinating the fish with lime juice for a couple of hours before cooking. This will infuse the salmon with a refreshing citrus flavor.
- When it’s time to cook, ensure a perfect sear by heating the skillet over high heat with a touch of oil. Searing the salmon quickly on each side will create a flavorful crust while keeping the fish tender and moist.
- Lastly, keep a close eye on the cooking time to prevent overcooking. Salmon cooks quickly, and you want to achieve a juicy and flaky texture.
Related Recipes
Salmon Piccata
Ingredients
- 14 oz salmon fillets, cut into equal sizes
- ¾ cup fish broth
- 1 tsp canola oil (or oil of choice)
- 2 limes' juice
- 2 tbsp capers in vinegar
- 1 tsp cornstarch
- Salt and pepper to taste
Instructions
- Start by marinating the salmon fillets. Place the salmon in a shallow dish and pour the lime juice over them. Allow the salmon to marinate for a couple of hours in the refrigerator. This will infuse the fish with a refreshing citrus flavor.
- In a small bowl, whisk together the fish broth, the juice of the other lemon, and cornstarch until the cornstarch is fully dissolved. Set aside.
- Heat a large skillet over medium-high heat and add the canola oil. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin-side down if applicable. Sear the salmon for 3-4 minutes per side, or until it is nicely browned and cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.
- In the same skillet, add the fish broth mixture and stir well. Cook the broth over medium heat until it begins to thicken slightly, usually 1-2 minutes.
- Stir in the capers, including the vinegar they are preserved in. Continue cooking the sauce for an additional minute, allowing the flavors to meld together.
- Return the seared salmon fillets to the skillet, coating them with the sauce. Cook for another minute or two, ensuring the salmon is heated through.
Notes
- Makes 4 servings
- 1 ww point per serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
