Pan-Poached Alaskan Salmon Piccata

Pan-Poached Alaskan Salmon Piccata

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"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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30 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 123 Ratings

Most helpful positive review

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

Most helpful critical review

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

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

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

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. ...

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.

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 an...

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.

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 w...

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.

make SURE you only buy high quality salmon. bad salmon will ruin this dish.

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