Salmon piccata

    30 min

    This is an elegant dish of salmon fillets poached in lemon juice and chicken stock, then topped with butter and capers.

    152 people made this

    Serves: 2 

    • 100ml (4 fl oz) chicken stock
    • 2 tablespoons lemon juice
    • 2 fillets salmon
    • generous knob butter
    • 2 tablespoons capers
    • freshly ground black pepper to taste
    • small handful chopped fresh parsley

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Bring stock and lemon juice to a boil in medium frying pan. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat until fish flakes easily with a fork. Remove salmon from pan; keep salmon warm.
    2. Boil remaining liquid in the pan until it is reduced by nearly half. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

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    Reviews in English (106)


    Easy, quick and tasty. Ideal mid-week meal.  -  07 Jan 2013


     -  18 Aug 2011


    This is a delicious way to have salmon. We will be having it again very soon.  -  06 Mar 2017