Tuesday, June 23, 2020

Salmon Piccata & Our First Boat Ride

We love salmon and we love crappie in lemon-butter-caper sauce so when I saw this recipe for salmon piccata and recalled that we put capers in our salmon cakes, I knew we had to try it.  I followed the recipe as written but it can be found at All Recipes by clicking on thislink  This pic is from their site but we served it differently.

Salmon Piccata


4 (3 ounce) salmon fillets, skin removed

1 pinch salt and ground black pepper to taste

¼ cup all-purpose flour

2 tablespoons vegetable oil

¼ cup dry white wine

1 teaspoon finely minced garlic

½ cup chicken broth

2 tablespoons lemon juice 

1 tablespoon capers, drained

2 tablespoons butter

½ lemon, sliced (I forgot this)


1. Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.

2. Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.

4. Pour wine into the skillet and scrape browned bits from the bottom.

5. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute.

6. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring.

7. Stir in butter until melted.

8. Return salmon fillets to skillet and spoon sauce over them.

9. Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork. 

10. Serve salmon with sauce poured over it and garnish with lemon slices.

While they don’t really go together, we served the salmon with fried corn as it needed to be used.  I thought the salmon was very good, Cindy raved about it, and Bev said it was okay but she prefers it other ways which surprised me since she loves crappie cooked this way.

Our First Boat Ride

After using the boat very sparingly in 2019 and not at all so far in 2020, we finally took a nice two hour ride up the lake on an overcast and 75F degree day.  The weather made for a very pleasant ride but not so good for pretty photos.  Here we are heading out of our cove.

This is the initial ridge of the Smoky Mountains 10 or so miles in the distance.

And this is the first mate relieving the captain of driving responsibilities.

After the ride, we adjourned to the house for peach shortcake using the remainder of Bev's homemade shortcake and some fresh Amish market peaches.

It was very good but I believe I prefer strawberries.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


6/16/20 event date


  1. Great salmon, for sure! Love the pic of the Smoky Mountains, very good! And your first mate is a cutie!

  2. Larry, Great looking salmon entree, either your way or if following the original recipe! Capers and lemon...yes! Glad to see ya'll out and about in your boat. The ladies look very classy with their hats...and I love your co-pilot! Strawberry shortcake...can't miss there either... Stay Safe and Take Care, Big Daddy Dave

  3. Hi, That Salmon entree looks great... We love salmon --and it's so good for us...

    Your boat ride looks refreshing....

    Have a great week/weekend.


  4. I've never thought to make salmon piccata... such a tasty idea!

  5. Adore that photo of you and the first mate. I do like chicken piccata, don't know why I've never tried it with Salmon. However, do trust Bev's discerning reviews. I'll probably stick with chicken. Please tell Cindy and Pat that I love their shoes. I love that they're not flat-flats. Can you get the brand for me?

  6. Piccata recipes are so delicious, yet I've never tried one with salmon. A must now! Looks and sounds like a wonderful day out on the water! Our boat is in the shop and we're hoping to be able to use it soon. Also hoping to visit the grandkids in Knoxville 'someday'.

  7. We love salmon too and this sounds like a great recipe. Love all the boat photos and your first mate :)


I appreciate and enjoy your comments