Norwegian Salmon Piccata

Norwegian Salmon Piccata

    4 servings

  • 20 min

  • Difficulty


Photographer: Michael Grimm

Simple-to-sauté Norwegian Salmon lightened with white wine, lemon juice and capers. A clean and tasty dish for all occasions.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
.5 cups  flour
   fresh cracked pepper
.25 cups  extra virgin olive oil
.25 cups  white wine
.25 cups  chicken stock
2 tbsp  lemon juice
.25 cups  capers
2 tbsp  butter


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Mix flour, salt, and pepper in a bowl.
  • Dredge both sides of each fillet in seasoned flour.
  • Heat sauté pan over medium heat.
  • Add olive oil; swirl oil to coat bottom of pan.
  • Carefully place salmon in pan.
  • Cook for 2-3 minutes or until evenly brown. Turn over and cook for another 2-3 minutes.
  • Add wine, chicken broth, lemon juice and capers to pan and bring to just a simmer.
  • When salmon is cooked to desired temperature, remove fillets to plates.
  • Turn off heat, add chilled butter, 1 tablespoon at a time, and stir until butter is melted.
  • Pour sauce over fillets.

Serving Suggestion:

  • May be served with spinach linguine tossed with olive oil, garlic, salt and pepper.