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Serve over rice, with a side of roasted broccoli.
Sprinkle your salmon with sea salt and pepper, then rub it in on both sides. Melt the ghee in a large skillet over medium heat.
ā¤Rachel
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Simple Salmon Piccata
A super IMPRESSIVE Sunday Dinner idea that is pretty darn easy to make!
If you’ve been a friend of CFC for a while, you probably know that piccata has my heart as THE ULTIMATE “nicer” meal idea for “date-night in”, Sunday dinner, company, or holidays.
It’s just my fave!
So it’s about time that I added my FAVORITE salmon piccata onto the site!
This entire meal can come together in under a half an hour, but you’ll receive praise as if you just cooked for HOURS!
I typically only make this dish when I’m perusing the meat & seafood counters and notice wild-caught salmon is on SALE….then it’s on!
Serve over rice, with a side of roasted broccoli.
Makes 4 servings
Ingredients:
- 4, 5 or 6-ounce wild-caught salmon fillets
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 2 Tbsps ghee, or clarified grass-fed butter
- 3 fresh garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 1 Tbsp gluten-free flour or potato starch
- 4 Tbsps capers
- juice of 1 fresh lemon
- zest of 1 small fresh lemon
- fresh parsley leaves, chopped
- additional fresh lemon slices to garnish
Instructions:
Sprinkle your salmon with sea salt and pepper, then rub it in on both sides. Melt the ghee in a large skillet over medium heat.
Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky.Ā Remove salmon from pan, and set aside on a large platter. Cover.
In that same pan, add in your minced garlic and cook about 1 minute.Ā Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes. 
Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined. Pour this mixture into the hot pan while stirring until everything is combined.
Ā Finally, stir in capers, lemon juice, and your fresh lemon zest.Ā Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.
Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout. Sprinkle with fresh chopped parsley and enjoy!
ā¤Rachel
Ingredients
- 4 ,5 or 6-ounce wild caught salmon fillets
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 2 Tbsps ghee, or clarified grass fed butter
- 3 fresh garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 1 Tbsp gluten free flour or potato starch
- 4 Tbsps capers
- juice of 1 fresh lemon
- zest of 1 small fresh lemon
- fresh parsley leaves, chopped
- additional fresh lemon slices to garnish
Instructions
- Sprinkle your salmon with sea salt and pepper, then rub it in on both sides.
- Melt the ghee in a large skillet over medium heat.
- Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky.
- Remove salmon from pan, and set aside on a large platter. Cover.
- In that same pan, add in your minced garlic and cook about 1 minute.
- Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes.
- Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined.
- Pour this mixture into the hot pan while stirring until everything is combined.
- Finally, stir in capers, lemon juice and your fresh lemon zest.
- Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.
- Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout.
- Sprinkle with fresh chopped parsley and enjoy!
© 2025 Ā© Copyright CleanFoodCrush Ā® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 ,5 or 6-ounce wild caught salmon fillets
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 2 Tbsps ghee, or clarified grass fed butter
- 3 fresh garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 1 Tbsp gluten free flour or potato starch
- 4 Tbsps capers
- juice of 1 fresh lemon
- zest of 1 small fresh lemon
- fresh parsley leaves, chopped
- additional fresh lemon slices to garnish
Instructions
- Sprinkle your salmon with sea salt and pepper, then rub it in on both sides.
- Melt the ghee in a large skillet over medium heat.
- Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky.
- Remove salmon from pan, and set aside on a large platter. Cover.
- In that same pan, add in your minced garlic and cook about 1 minute.
- Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes.
- Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined.
- Pour this mixture into the hot pan while stirring until everything is combined.
- Finally, stir in capers, lemon juice and your fresh lemon zest.
- Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.
- Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout.
- Sprinkle with fresh chopped parsley and enjoy!
© 2025 Ā© Copyright CleanFoodCrush Ā® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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