Baked Salmon Piccata Recipe


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Once you've tried this fantastic Baked Salmon Piccata, it will be one of your favorite ways to cook salmon! Excellent for a dinner party.

Baked Salmon Picatta

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:

Recipe Type: Salmon, Capers, Wine
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min


Ingredients:

4 salmon steaks, 1-inch thick
All-purpose flour for dredging
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons finely-chopped onion
1 clove garlic, minced
1 heaping tablespoon drained capers
1/8 teaspoon dried Italian seasonings, crushed
1/2 cup white wine
2 tablespoons freshly-squeezed lemon juice
2 teaspoons beef broth


Preparation:

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

This 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. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

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.

 



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