Pan-Poached Alaskan Salmon Piccata recipe

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½ cup water
2 tablespoons lemon juice
⅛ teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

Nutrition Info

262.3 calories
carbohydrate: 1.8 g
cholesterol: 81.3 mg
fat: 18 g
fiber: 0.4 g
protein: 22.7 g
saturatedFat: 6.1 g
servingSize: -
sodium: 366.9 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -


  1. Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan, keep salmon warm.

  2. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Recipe Yield

2 servings

Recipe Note

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

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