Pan-Poached Salmon Piccata

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“This is one of Tom's special meals that he makes when we are having company (or when I bug him enough, I LOVE salmon)... it makes a beautiful dish and it absolutely wonderful! This is from another recipe and he's adjusted the ingredients a bit to our tastes, it's easy to play around with, so feel free!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water and lemon juice to a boil in medium-sized skillet.
  2. Stir in chicken bouillon granules.
  3. Reduce heat to a simmer and place salmon fillets in pan.
  4. 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.
  5. Remove salmon from pan; keep salmon warm.
  6. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
  7. Whisk in butter and stir in capers.
  8. Spoon sauce over fish.
  9. Season with pepper and sprinkle with parsley.

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