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Salmon Piccata & Spicy Herb Crumb ✨ One of my latest obsessions, and trust me, it is fantastic! This recipe is an absolute classic but I’ve brought my signature twist to and you’re going to love it. You have your tender pan-seared salmon fillets simmering in a rich, tangy lemon caper butter sauce with a surprise pop of miso and it is indeed EPIC! Top it with the herb crumb and there is certainly no going back! The fresh ingredients and ease are going to make the one of your go-to dinners for sure.
Why You’ll Love Salmon Piccata
When you bite into the velvety salmon and have the pop of taste of the sauce and crunch of herb crumble, you are guaranteed to be hooked. Everything just feels so fresh and balanced. It also comes together so quickly that it makes for a great week night meal or for having company since you won’t be slaving away in the kitchen all day!
How to Prepare Salmon Piccata
🌶️ Add your panko, chili oil and a pinch of salt to a pan. Cook until golden on medium heat. About 3-5 min.
🧈 Wipe off that pan. Add some clarified butter, along with your shallots, lemon zest and garlic. Let the shallots and garlic get translucent, about 3-4 min on medium but make sure they don’t burn.
🍶 Add in miso and mix well. Add in capers, caper brine and wine. Reduce by half on medium heat.
🍣 Preheat a pan for 2-3 min on medium high. Season your salmon.
🎛️ Add your olive oil or clarified butter to the pan and give your salmon a nice hard sear for 3 min on medium high. Flip and cook 1 minute. I like mine med rare. Add a minute or two longer if you liked it cooked more.
🍋 Add the juice of 1/2 a lemon to your sauce. Cook for 1 minute. Turn off the heat and emulsify butter.
🌿 Add the herbs to the panko.
🍽️ Top the salmon with the sauce and the panko and that is it!
Substitutions and Variations
- 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.
- If you want a cheesy twist, you can add parm cheese to the panko mixture!
- If you want a little extra heat, add chili flakes or cayenne pepper to the crumble.
- If you loved this try my Miso Nobu Copycat also!
Chef’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!
Similar Recipes
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
Ingredients
- 4 salmon fillets
- 1/3 cup panko
- 2 tbsp chili oil
- 3 tbsp chives
- 3 tbsp parsley
- 1 large shallot, brunoise
- 3 tbsp capers, + 1 tbsp caper brine
- 1 lemon, zest and 1/2 juice
- 4-5 tbsp unsalted butter
- 1/2 cup white wine
- 1 tbsp white miso
- 1 garlic clove, grated
- Salt and pepper to taste
- Clarified butter or olive oil for cooking
Instructions
- Add your panko, chili oil and a pinch of salt to a pan. Cook until golden on medium heat. About 3-5 min.
- Wipe off that pan. Add some clarified butter, along with your shallots, lemon zest and garlic. Let the shallots and garlic get translucent, about 3-4 min on medium but make sure they don’t burn.
- Add in miso and mix well. Add in capers, caper brine and wine. Reduce by half on medium heat.
- Preheat a pan for 2-3 min on medium high.
- Season your salmon.
- Add your olive oil or clarified butter to the pan and give your salmon a nice hard sear for 3 min on medium high. Flip and cook 1 minute. I like mine med rare. Add a minute or two longer if you liked it cooked more.
- Add the juice of 1/2 a lemon to your sauce. Cook for 1 minute. Turn off the heat and emulsify butter.
- Add the herbs to the panko.
- Top the salmon with the sauce and the panko and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
