Salmon Piccata

salmon fillets, lemon caper sauce, parsley rice

1707 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 610 | Category: Pescatarian | Allergens: Contains Fish (Salmon). Processed in a facility that handles milk, eggs, soy, fish, shellfish and wheat. | Excellent Source of: Potassium, Protein, Vitamin A, Vitamin C |


  • - Chef's Knife
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Saute Pan
  • - Small Saucepan with Lid
  • - Spatula
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Capers
  • - Chicken Stock Concentrate
  • - Jasmine Rice
  • - Lemon
  • - Minced Garlic
  • - Parsley
  • - Salmon Fillets

Wine Pairings by @grapefriend

A “minerally”, medium-bodied Sauvignon Blanc will both complement the green of the parsley and the richness of the salmon.

Beer Pairings

Yep, an American Blonde Ale with this one for sure.

TK Table Talk:

What’s the best dinner party you’ve attended and what made it so remarkable?

What To Do:

1. Salmon may arrive slightly frozen. Thaw as needed.

2. Cut the 2 lemons in half. Slice one of the halves into 4 slices. Roughly chop parsley.

Salmon Piccata - Step 1

3. Make Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Just before serving, fluff with a fork and stir in ¾’s of the parsley, ½ teaspoon salt and ¼ teaspoon pepper.

Salmon Piccata - Step 2

4. Cook Salmon: Pat salmon dry and liberally season with salt and pepper. In a medium sauté pan over medium-high heat, add 2 tablespoons oil. Add salmon, skin side down, and sauté 3-4 minutes on each side until cooked through. Remove to a plate and cover with foil.

Salmon Piccata - Step 3

5. Start Sauce: Into the same sauté pan add garlic. Sauté for one minute. Whisk in stock concentrate and 1 cup hot water. Bring to a boil, scraping off all the lovely brown bits on the bottom of the pan. Let simmer for 3 minutes.

6. Finish Sauce: Whisk in the juice from the three lemon halves. Cook 1 minute. Remove from heat. Stir in capers.

Salmon Piccata - Step 4

7. Finish Salmon: Place salmon back into the pan. Add lemon slices, parsley and a pinch of pepper into the sauce. Spoon sauce over the salmon and lemon slices a few times (really soak them).

To Serve: Divide parsley rice between two plates and top each with a salmon fillet. Spoon remaining pan sauce over.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.