Cindy's Table - Everyday To Gourmet on NBC CT

Salmon Piccata
Print Friendly

salmon picatta

We are very fortunate to have a fresh fish market near us. I just love walking into City Fish and exploring the choices. Salmon is one of my favorites and Tully is always smiling and happy to assist!

You can add a little white wine if you have some opened to the chicken broth and give your salmon piccata extra flavor!  Enjoy


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 (4 -5 ounce) slices salmon, about 1 pound total
  • 1 teaspoon sea salt
  • 2/4 teaspoon freshly ground pepper
  • 3/4 cup chicken broth
  • 2 lemons, juiced
  • 2 tablespoons capers
  • 2 teaspoons arrowroot powder
  • 2 tablespoons chopped fresh parsley


  1. Heat the olive oil and butter in a large sauté pan over medium-high heat.
  2. While the pan is heating, blot the fish dry with paper towels and season both sides with salt and pepper.
  3. Sauté the fish flipping once just cooked through, about 4 minutes.
  4. Remove the fish to a platter.
  5. Deglaze the pan with chicken broth, whisking for about 1 minute.
  6. Add the lemon juice, capers and arrowroot powder then stir.
  7. Place the salmon back in the pan and keep warm until ready to serve.
  8. Garnish with fresh parsley before serving.

You can serve with De Cecco spaghetti or even spaghetti squash!  Enjoy a great Italian dinner…

salmon picatta pasta

Cindy Barbieri
Check out Cindy's Website - Cindy's Table!
Facebook - Cindy's Table today!
Twitter - @CindysTable today!

Facebook Comments



  1. I love salmon! One of my absolute favorite dishes is grilled salmon glazed with brown sugar.

    Comment by Cindy A. on April 17, 2014 at 10:15 pm

  2. Me too! Thanks Cindy…

    Comment by Cindy on May 4, 2014 at 12:29 pm

Leave a Comment

Allowed tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>