Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Elegant Salmon Piccata

Number of Servings: 
Four 6-ounce salmon fillets
Kosher salt and pepper
1 tablespoon butter
1 clove garlic, minced
1 cup all-natural chicken broth
Juice from one lemon (about 3 tablespoons)
1 tablespoon all-purpose flour
2 tablespoons capers, drained
2 tablespoons finely minced fresh parsley

Preheat the oven to 375°F. Sprinkle both sides of the salmon with salt and pepper, place on a baking dish, and cook until the salmon flakes easily with a fork, about 12 to 14 minutes. While the salmon is cooking, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk together the broth, lemon juice and flour until well blended and add to the saucepan. Bring the mixture to a simmer, stirring constantly. Continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Stir in the capers and parsley. Place the cooked salmon on a plate and drizzle with the sauce. Serve with rice and broccoli on the side.

Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover

Nutrition Information: 
(per serving) 260 calories; 9g fat (3g saturated, 1.9g omega-3); 420mg sodium; 4g carbohydrates; 1g fiber; 38g protein; 15% vitamin C
Your rating: None Average: 4.1 (14 votes)
This was a great recipe, and as close as i have found to the taste of our favorite restaurant version. I pan seared the salmon briefly on both sides before putting it in the oven, and substituted College Inn chicken broth with wine and herbs for the plain broth. It was amazing!

Like a previous reader, I too used two tablespoons of flour for a little extra thickening. I must say that this is one of the best treatments of salmon that I have ever tasted. I had previously tried salmon piccata on board a cruise ship bound for the Mexican Riviera, and this recipe is equally as good as, if not better than, the cruise line fare. It is easy to follow, quick to make, and the result is delicious. I am not a fan of lemon on fish, but the sauce did not overpower the flavor of the fish, and the capers were a delightful addition to the mix. My wife is not normally a fan of "fishy" flavored fish, but she found this recipe to be delightful.
I'll be making this dish again very soon!

This was a quick recipe, but I think that it works better w/ two tablespoons of flour. THANKS!!!!


  • NFI's 28th Annual Chowder Party
    Kick-off the 2016 Seafood Expo North America with old friends and new. Join us to celebrate NFI's 28th Annual Chowder Party to be held on Saturday, March 5th from 6pm - 7:30pm at the Westin Boston Waterfront Hotel conveniently located adjacent to the Boston Convention Center.