I love this unique spin on a classic Piccata recipe. Same great briny, lemon flavor with significantly less butter or oil and it doesn’t require the heavy dredge. This Roasted Salmon Piccata is naturally gluten free, low carb and so simple to put together.
About this Salmon Piccata
Salmon Salmon is a great source of Omega-3’s and is so delicious. I prefer to use a two-pound side of salmon to make this a super-easy dish, but portioned salmon works great as well. We prefer to get skin-on salmon, because there’s a ton of nutritional value in the skin! A great salmon alternative is steelhead trout. It offers a similar flavor profile and cook time, but usually costs less than decent salmon.
Butter & Olive Oil Both butter and oil are used in this recipe. Olive oil has a higher cooking temperature and butter gives great flavor and a nice sauce because it browns a bit in the pan.
Capers Piccata sauce traditionally consists of: olive oil, butter, lemon juice, parsley and capers. If you haven’t had capers, they are delicious! They’re the unripened green flower buds from a prickly bush that are then dried and pickled in a brine. Capers are very salty and savory. They taste a lot like green olives. I highly recommend using capers, but if you are in a pinch you can substitute equal parts finely chopped green olives.
Garlic You can mince your garlic with a microplane, with a knife or with a garlic press. My secret garlic hack is Dorot Frozen Crushed Garlic. All you have to do is pop the garlic out like a piece of gum.
Parsley Dried parlsey adds flavor, brightness and color to this dish. You can substitute 1/4 cup fresh parsley for dried.
Baking Dish You can either use either a parchment-lined sheet pan or a 9×13 inch baking dish for this Salmon Piccata. I like to use a pyrex dish because it does such a great job holding the sauce/juices in place!
Sides Salmon Piccata pairs well with roasted mushrooms and asparagus. roasted potatoes, cauliflower rice, and/or butter & parmesan noodles.
Pairing Chardonnay, Pinot Grigio or pretty much any type of bubbles pair nicely with this Salmon Piccata. More of a red fan? We recommend a cool Pinot Noir or lighter-style Sangiovese.
If you liked this recipe, try our Balsamic Maple Glazed Salmon.
Recipe
Roasted Salmon Piccata
This is one of our favorite salmon dishes. It is a quick and lighter version of the classic Salmon Piccata.
Ingredients
- 1 1/2 -2 lb. side of Salmon, we prefer skin on
- Juice of one Lemon
- 3 cloves of Garlic, minced
- 2 Tbsp. Capers, drained
- 1 tsp. Dried Parsley
- 2 T Olive OIl
- 2 T Unsalted Butter, melted
Directions
- Step 1 Preheat oven to 425F. Combine lemon juice, garlic, capers, parsley, olive oil, butter.
- Step 2 Place the salmon on a parchment lined sheet pan or 9×13 inch baking dish. Season the salmon with salt and pepper. Pour sauce evenly over the salmon.
- Step 3 Roast the Salmon for 20 minutes or until cooked to desired temperature, basting the pan sauce over the top of the salmon halfway through baking.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
