Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This salmon piccata is restaurant worthy and made with a seasoning called 'Capitol Hill seasoning' from the Savory Spice® shop. If you do not have the seasoning blend you can use a mixture of dried shallots, salt, pepper, dill weed, parsley, chives. Seasoning salt should not be used.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
10 mins
total:
35 mins
Servings:
2
Yield:
2 5-ounce fillets
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place salmon on a steamer rack; season with salt and pepper. Place rack inside a multi-functional electric pressure cooker (such as Instant Pot®). Fill liner with water. Close and lock the lid. Select Steam setting; cook for 15 minutes.

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  • Combine butter and garlic in a skillet over medium heat. Saute until garlic is golden and fragrant, 2 to 3 minutes. Pour in chicken broth; reserve 2 tablespoons. Mix cornstarch with the reserved broth and stir into the skillet. Add heavy cream, lemon juice, and onion-herb seasoning. Stir sauce to combine.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Place each salmon fillet on a dinner plate. Spoon sauce on top and sprinkle with capers.

Nutrition Facts

383 calories; protein 32g; carbohydrates 5.5g; fat 25.5g; cholesterol 122mg; sodium 1102.7mg. Full Nutrition
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