Rating: 4.83 stars
36 Ratings
  • 5 star values: 32
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon. Serve over pasta or rice.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.

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  • Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.

  • Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.

  • Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.

Nutrition Facts

283 calories; protein 19.4g; carbohydrates 9g; fat 17.8g; cholesterol 53.8mg; sodium 325.5mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
11/10/2018
Absolutely wonderful way to make salmon. I used 1 T EVOO & 2 T butter to sauté the floured fish in. I also put my floured fish in freezer for 15 min to keep the flour on better while sautéing. Love the caper lemon butter sauce. Yum! Read More
(6)
36 Ratings
  • 5 star values: 32
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2018
Absolutely wonderful way to make salmon. I used 1 T EVOO & 2 T butter to sauté the floured fish in. I also put my floured fish in freezer for 15 min to keep the flour on better while sautéing. Love the caper lemon butter sauce. Yum! Read More
(6)
Rating: 5 stars
03/03/2019
Excellent! As the recipe mentions as an option, I substituted chicken for salmon. I followed the recipe exactly but cooked the chicken longer, turning frequently until cooked through. Incredibly moist with flavour flowing all the way through the chicken. Next time salmon! Read More
(2)
Rating: 5 stars
11/23/2018
Delicious! Made as per the recipe. Read More
(1)
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Rating: 5 stars
01/19/2020
I love this recipe. Now I understand why the picata is such a specialty. Based on the number of peices of white bass fillet I prepared. I used more butter flour white wine when more is needed and last chicken stock. I'm looking forward to preparing more sauce for my chicken. Thanks for the recipe. R. Winn Read More
(1)
Rating: 4 stars
11/17/2019
I added a little more olive oil prior to cooking the garlic and then after the garlic was done I added a little of the leftover flour from dredging the salmon to make a roux. Then proceeded with the rest of the recipe. At the end prior to adding the salmon back in I added a touch of heavy cream to the sauce. It was a great dish! Read More
(1)
Rating: 5 stars
01/05/2019
Delicious moist. My friend asked me for the recipe. Made Recipe as stated. Read More
(1)
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Rating: 5 stars
03/08/2019
I made it following the recipe exactly. It was the best salmon we’ve ever eaten! It was for a celebration of our adult daughter’s birthday and it was loved by all diners! Read More
(1)
Rating: 5 stars
05/01/2019
This salmon recipe is EXCELLENT! Will definitely make again. Read More
(1)
Rating: 5 stars
09/02/2020
Followed the recipe, it was really good. I did leave the skin on because I just love it when it gets crispy! Served it over whole wheat thin spaghetti, the BF loved it. Will make this again because we always have these ingredients on hand. Read More
(1)