Grilled Salmon Piccata

Grilled Salmon Piccata

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"A vibrant sauce of lemon, white wine, and garlic butter, sprinkled with capers and poured over Gorton's Grilled Salmon and your favorite pasta."
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30 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 670 mg
  • 27%

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.


  • Prep

  • Cook

  • Ready In

  1. Cook fillets and pasta according to package directions.
  2. In a skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add lemon juice, wine or chicken broth and bring to a boil. Mix flour with butter and whisk into sauce stirring constantly until sauce thickens, about 2 minutes. Stir in capers and parsley and season with salt and pepper.
  3. Cut fillets into pieces and place on pasta. Pour sauce over fillets and pasta and serve.


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I give this 5 stars, but only with a few changes. I used fresh salmon and broiled it. The sauce I initially made with wine as directed, but it was extremely sour. I added about 1 cup of chicken...

Great recipe! We used chicken broth because we didn't have white wine. And we used dried parsley instead of fresh. It was delicious!

This recipe has potential, but it was to sour and thick. I would reduce the lemon juice (to 2T) and double the liquid (3/4 c white wine plus 1 c chicken stock). Would be willing to try it agai...

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