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This Salmon Piccata with a spicy herb crumb is one of my latest obsessions, and trust me, it is fantastic! This is perfect for an easy weeknight dinner because it comes together in 30 minutes! The fresh ingredients and ease are going to make this Salmon Piccata recipe quickly added to your weekly rotation!
Why You’ll Love Salmon Piccata
These tender pan-seared salmon fillets are so moist and topped with the most amazing piccata sauce that is perfectly balanced with richness, tang, lemon, capers and butter with a surprise pop of miso and is indeed EPIC! Then you top the salmon with a deliciously crunchy herb crumble and as soon as you take a bite you are guaranteed to be hooked. Everything feels so fresh and balanced that you can’t not love this Salmon Piccata.
How to Prepare Salmon Piccata
🌿 Spicy Herb Crumble: Add your panko, chili oil and a pinch of salt to a pan. Cook until golden on medium heat. About 3-5 minutes. Remove and wipe out the pan.
🔪 Salmon Piccata Sauce: First you need to brunoise (finely dice) your shallots. Then to your wiped out pan, add 1 tablespoon butter and let melt a little. Then add your shallots, lemon zest and garlic. Let the shallots and garlic get translucent, about 3-4 minutes on medium, making sure they don’t burn. Add miso and mix well. Add capers, caper brine, wine. Reduce by half on medium heat.
🍣 Salmon: Preheat another pan for 2-3 minutes on medium-high. Dry your salmon very well and season with salt and pepper to taste.
🎛️ Add your olive oil or clarified butter to the pan and give your salmon a nice hard sear for 3 minutes on medium-high. Carefully flip and cook 1 minute. I like mine medium-rare. Add a minute or two longer if you liked it cooked more.
🍋 Back to the Salmon Piccata Sauce: Add the juice of 1/2 a lemon to your sauce. Cook for 1 minute. Turn off the heat and 4 tablespoons butter and emulsify.
🌿 Add the chives and parsley to the panko.
🍽️ Top the salmon with the piccata sauce and then the herb crumble.
🫶 And that is it, subscribe for more!
Substitutions for Salmon Piccata
- If you’re not a salmon fan, you can use your fish of choice instead.
- You can swap out the white wine with chicken broth or vegetable broth if you would prefer.
Variations for Salmon Piccata
- Cheese Variation: If you want a cheesy twist, you can add parm cheese to the panko mixture!
- Spicy Variation: For extra heat, add chili flakes or cayenne pepper to the crumble.
- If you loved this try my Miso Nobu Copycat also!
🔥Chef Nadia’s Tip🔥
Make sure you dry your salmon before seasoning and searing them. This will help with that perfect golden sear we are all looking for!
Recipes that Pair with Salmon Piccata
Common Questions
I really like the Cold Mountain Mellow White Miso.
Sure, you can use your fish of choice, just make sure you change the cooking time accordingly.
Make sure your pan is properly preheated and is your butter or oil is hot before adding the salmon. Then, when you put your salmon down, leave it alone for the recommended time before flipping it.
Salmon Piccata
Equipment
- 2 pans
Ingredients
Salmon
- 4 salmon fillets
- Salt and pepper to taste
- Clarified butter or olive oil for cooking
Spicy Herb Crumble
- ⅓ cup panko
- 2 tbsp chili oil
- 1 pinch of salt
- 3 tbsp chives
- 3 tbsp parsley
Piccata Sauce
- 1 large shallot, brunoise
- 3 tbsp capers, + 1 tbsp caper brine
- 1 lemon, zest + ½ lemon juice
- 5 tbsp unsalted butter
- ½ cup white wine
- 1 tbsp white miso
- 1 garlic clove, grated
Instructions
- Spicy Herb Crumble: Add your panko, chili oil and a pinch of salt to a pan. Cook until golden on medium heat. About 3-5 minutes. Remove and wipe out the pan.
- Piccata Sauce: First you need to brunoise (finely dice) your shallots. Then to your wiped out pan, add 1 tablespoon butter and let melt a little. Then add your shallots, lemon zest and garlic. Let the shallots and garlic get translucent, about 3-4 minutes on medium, making sure they don’t burn. Add miso and mix well. Add capers, caper brine and wine. Reduce by half on medium heat.
- Salmon: Preheat another pan for 2-3 minutes on medium-high. Dry your salmon very well and season with salt and pepper to taste.
- Add your olive oil or clarified butter to the pan and give your salmon a nice hard sear for 3 minutes on medium-high. Carefully flip and cook 1 minute for medium-rare. Add a minute or two longer if you liked it cooked more.
- Back to the Piccata Sauce: Add the juice of ½ a lemon to your sauce. Cook for 1 minute. Turn off the heat and 4 tablespoons butter and emulsify.
- Add the chives and parsley to the panko.
- Top the salmon with the piccata sauce and then the panko. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
