Pan-Poached Alaskan Salmon Piccata Recipe -
Pan-Poached Alaskan Salmon Piccata Recipe
  • READY IN 30 mins

Pan-Poached Alaskan Salmon Piccata

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Mar 20, 2005

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

Most Helpful Critical Review
Jan 04, 2004

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

Jan 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.

Sep 26, 2008

This is my family's favorite salmon recipe. We add 1/2 cup artichoke hearts, extra capers, and 1/3 cup white wine in the reduction.

Oct 26, 2008

Thank you so much for sharing this fantastic recipe. I made it for a romantic dinner tonight, and my husband could not stop talking about how delicious it was. I followed the advice of others and added a 1/3 cup white wine to the poaching liquid, and when I did the sauce reduction I also put in a teaspoon or two of the liquid from my jar of capers. I love the way the salmon came out perfect, so moist. It was simply scrumptious. I am definitely going to keep this recipe as a family favorite.

Nov 05, 2006

Excellent! Like salmon at a fine restaurant. I skipped the capers and used dried parsley flakes. Served with brown rice and veggies...Easy & fairly healthy...will make again.

Sep 19, 2005

Excelllent! I used canned chicken broth instead of the water and chicken bouillon. I also added some lemon zest.I didn't have capers so I topped it off with some finley chopped scallions along with the parsley. It was very easy..and no kind of cooking!

Sep 06, 2007

Yummo! I thought this was very good. I did not have chicken bouillon granules, so I omitted the water and just used chicken broth. Will make again.


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 367 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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