Grilled Salmon Piccata Recipes

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QUICK SALMON PICCATA



Quick Salmon Piccata image

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.

Provided by fabeveryday

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 11

4 (3 ounce) salmon fillets, skin removed
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons vegetable oil
¼ cup dry white wine
1 teaspoon finely minced garlic
½ cup chicken broth
2 tablespoons lemon juice
1 tablespoon capers, drained
2 tablespoons butter
½ lemon, sliced

Steps:

  • Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
  • 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 : Calories 282.8 calories, Carbohydrate 9 g, Cholesterol 53.8 mg, Fat 17.8 g, Fiber 1 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 325.5 mg, Sugar 0.5 g

SALMON PICCATA



Salmon Piccata image

Here, the richness of the salmon really balances out the tangy zip of the lemon and capers. Throw in those good Omega-3's and you get a healthy and quick weeknight dinner.

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Four 5- to 6-ounce skinless wild salmon fillets
1 1/2 teaspoons kosher salt
2 tablespoons olive oil, plus more if needed
1 shallot, chopped
1/3 cup chicken broth or clam juice
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons capers, drained
1 teaspoon lemon zest (about 1 large lemon)
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
2 tablespoons chopped Italian parsley

Steps:

  • Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  • Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  • Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.

SALMON PICCATA



Salmon Piccata image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 12

5 ounces salmon, skin off
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 teaspoon slivered garlic
1 teaspoon minced shallots
2 ounces canned cannellini beans, rinsed and drained
1 cup spinach
1 ounce lemon juice
1 ounce vegetable or fish stock
1 tablespoon capers, lightly chopped
1 tablespoon unsalted butter, at room temperature
1 tablespoon fresh parsley, chopped

Steps:

  • Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
  • Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
  • Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
  • On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.

GRILLED TILAPIA PICCATA



Grilled Tilapia Piccata image

We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. I love making it for guests because it's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 teaspoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
3 tablespoons minced fresh basil, divided
4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GRILLED SALMON PICCATA



Grilled Salmon Piccata image

A vibrant sauce of lemon, white wine, and garlic butter, sprinkled with capers and poured over Gorton's Grilled Salmon and your favorite pasta.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 11

1 (6.3 ounce) package Gorton's® Grilled Salmon
1 tablespoon olive oil
3 cloves garlic, minced
¼ cup fresh lemon juice
¾ cup dry white wine, or chicken broth
1 tablespoon butter
1 tablespoon flour
⅓ cup capers
¼ cup fresh parsley, chopped
¼ teaspoon Salt and pepper to taste
½ (16 ounce) package pasta of choice

Steps:

  • Cook fillets and pasta according to package directions.
  • In a skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add lemon juice, wine or chicken broth and bring to a boil. Mix flour with butter and whisk into sauce stirring constantly until sauce thickens, about 2 minutes. Stir in capers and parsley and season with salt and pepper.
  • Cut fillets into pieces and place on pasta. Pour sauce over fillets and pasta and serve.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 47.9 g, Cholesterol 17.7 mg, Fat 10.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 670 mg, Sugar 2.9 g

GRILLED SALMON ON SPINACH



Grilled Salmon on Spinach image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 3 servings

Number Of Ingredients 4

10 ounces packaged fresh spinach or 1 pound loose fresh spinach
1 teaspoon minced garlic
2 teaspoons chopped fresh tarragon
1 pound, 2 ounces salmon fillet

Steps:

  • Wash the spinach and remove tough stems.
  • Place in pot with garlic and tarragon and cover. Cook over medium heat until spinach is wilted. Drain, arrange and keep warm in a serving dish large enough to hold salmon.
  • Grill salmon on both sides, following the 10-minute rule of cooking 10 minutes to the inch of salmon measured at its thickest point. Transfer the salmon to the spinach bed and serve.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams

SALMON PICCATA WITH MAITRE' D' BUTTER



Salmon Piccata With Maitre' D' Butter image

Char-grilled salmon served on top of linguine tossed with onions and peppers, garlic and wine butter sauce, and topped with Parmesan shavings and fresh chives.

Provided by ExtremeFoodLover

Categories     Sauces

Time 25m

Yield 1 dinner, 1 serving(s)

Number Of Ingredients 14

8 ounces salmon fillets
1 dash kosher salt
1 dash cracked black pepper
1 onion
1 bell pepper
8 ounces linguine
2 fluid ounces heavy cream
1 ounce fresh parmesan cheese
1 teaspoon chives
2 lbs butter
1/4 cup garlic
1/4 cup green onion
1/4 cup parsley
1/2 cup white wine

Steps:

  • First Make Butter.
  • Maitre' D' Butter :.
  • Place the softened butter in an electric mixer.
  • Add the garlic.green onions, and parsley.
  • Using the paddle attachment, mix at low. speed until well blended. Gradually add the wine and continue to mix until completely incorporated. Increase mixer speed to high and beat for 30 seconds.
  • Roll butter mixture into one pound logs on parchment paper.
  • Wrap the parchment paper logs with foil.
  • Or store in clean containers in the refrigerator for up to four days or in the freezer for up to six months. Serves up to 20 servings.
  • Now The Main Course:.
  • Wash all fresh produce under cool, running water; drain well. Season the salmon fillet with salt and pepper and grill on a char-grill to desired doneness. (Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds.) Add 2 ounces of the Maître D' butter to a heated sauté pan. Add Sliced onions and Sliced peppers and cook until heated through. Add the heavy cream and cooked linguine. Reduce the cream by half. Place the pasta mixture in pasta bowl. Place the grilled salmon on top of the pasta and garnish with shaved Parmesan cheese and bias sliced chives.

Nutrition Facts : Calories 8177.7, Fat 778.5, SaturatedFat 487.1, Cholesterol 2175.7, Sodium 6001, Carbohydrate 207.5, Fiber 12.8, Sugar 14.7, Protein 99.6

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