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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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2020
Really tasty. The instant pot directions are a bit off, I think. With the steam function, quick release vs. natural release should be used, per mfg recommendations. As another reviewer mentioned, if you steamed for 15 minutes and then used natural release, it would overcook the fish. I cooked the full 15 min but did quick-release and it was perfect. I didn't have the recommended seasoning or all the substitute suggestions, but I used Dill weed, italian seasoning, S+P, and thyme, and it was great. I also didn't have heavy cream, so I used half and half and some corn starch (Doing the best I can during the pandemic!) Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/23/2019
I made it over spaghetti noodles and it was great!! the only difference was that I ran out of heavy cream (since I had to double the recipe) so it part heavy cream and part half n' half Read More
(1)
Rating: 5 stars
05/07/2020
Really tasty. The instant pot directions are a bit off, I think. With the steam function, quick release vs. natural release should be used, per mfg recommendations. As another reviewer mentioned, if you steamed for 15 minutes and then used natural release, it would overcook the fish. I cooked the full 15 min but did quick-release and it was perfect. I didn't have the recommended seasoning or all the substitute suggestions, but I used Dill weed, italian seasoning, S+P, and thyme, and it was great. I also didn't have heavy cream, so I used half and half and some corn starch (Doing the best I can during the pandemic!) Read More
(1)
Rating: 5 stars
11/27/2018
The sauce was unbelievable! The cooking method was optional. I may try it on baked salmon. Read More
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Rating: 5 stars
04/15/2020
Really good! Will definitely make again. The sauce will be good no matter how you cook the salmon. The time given for the salmon steaming was a little too long in my instant pot, so consider making it shorter. Read More
Rating: 4 stars
12/04/2018
Loved it! Easy to prepare. Fattening though. Read More
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