Once you've tried this dish, it will be one of your favorite ways to cook salmon! Excellent for a dinner party.
Learn about the interesting
Story of Pacific Salmon.
More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Baked Salmon Piccata Recipe
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
salmon steaks, 1-inch thick
All-purpose flour for dredging
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons finely-chopped
1 heaping tablespoon drained
1/8 teaspoon dried Italian seasonings, crushed
1/2 cup white
2 tablespoons freshly-squeezed
2 teaspoons beef broth
Preheat oven to 400 degrees F. Wash salmon steaks, pat dry, and roll in flour.
In a large ovenproof frying pan or sauté pan, heat 1/4 cup butter until it melts. Briefly saute the salmon
steaks, browning both sides.
Bake, covered, 10 to 15 minutes until a
meat thermometer registers an
internal temperature registers 140 degrees F. or until salmon is slightly opaque in thickest part (cut to test).
NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
Remove from oven. Reserve liquid in the pan and transfer salmon onto a warm serving platter.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Using the same pan over medium heat, stir together onion, garlic,
capers, and Italian seasonings into the reserved liquid; simmer for 5 minutes. Add white wine, lemon juice, and beef broth; stir until well blended. turn off heat, whisk in
the remaining 3 tablespoons butter until blended. Remove from heat, pour sauce over salmon, and serve immediately.
Makes 4 servings.