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Baked Salmon Piccata

This recipe has been reproduced with the kind permission of Linda Stradley who runs the What's Cooking America web site <click here>

Linda says, "My mom was a great cook, but she cooked the typical foods of the 50's of overcooked meat and vegetables. It wasn't until I really got interested in cooking for my family that I discovered the wonders of great food using simple fresh ingredients! I also discovered the love of eating and the problems of weight gain!"

She has always had a fascination with history. Put this together with her love of good food and you have a culinary historian. Linda says, "The research of the origins of foods of America have become an obsession when being introduced to new foods." Traveling with her husband, Don, all around the States, she always combines her pursuit of pleasure and eating with the pursuit of new foods and their history.

She originated the What's Cooking America site in 1997 and continues to maintain it with regular additions. The web site is a continuation of her first cookbook also called What's Cooking America, which she co-authored with her friend Andra Cook. Linda has a new book available called I'll Have What They're Having: Legendary Local Cuisine - for details or to purchase <click here>


4 salmon steaks, 1-inch thick
All-purpose flour for dredging
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons finely chopped onion
1 clove garlic, minced
1 heaping tablespoon drained capers
1/8 teaspon dried Italian seasonings, crushed
1/2 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons beef broth


  • Preheat oven to 400°
  • Wash salmon, pat dry, and roll in flour.
  • In a large ovenproof frying pan or sauté pan, heat 1/4 cup butter until it melts. Briefly sauté the salmon, browning both sides.
  • Bake, covered, 10 to 15 minutes until internal temperature registers 140°F or until salmon is slightly opaque in thickest part (cut to test).
  • Remove from oven. Reserve liquid in the pan and transfer salmon onto a warm serving platter.

    During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
  • Using the same pan over medium heat, stir together onion, garlic, capers, and Italian seasonings into the reserved liquid; simmer for 5 minutes.
  • Add white wine, lemon juice, and beef broth; stir until well blended. turn off heat, whisk in 3 tablespoons butter until blended. Remove from heat, pour sauce over salmon, and serve immediately.

Approximate cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minute

Serves 4

© Linda Stradley - What's Cooking America