Salmon Piccata with Rice and Honey Buttered Carrots

Pan-seared salmon fillets in a lemon-caper piccata sauce, served with honey buttered carrots over a bed of rice.

This Salmon Piccata with Rice and Honey Buttered Carrots is a flavorful, refined dish featuring two 6-ounce salmon fillets, pan-seared until crispy and topped with a zesty lemon, caper, and garlic piccata sauce. Fluffy white rice cooked in chicken broth serves as a perfect base to soak up the sauce, while tender baby carrots are glazed in a sweet honey-butter mix, balancing the meal with a touch of sweetness. Together, these elements create a harmonious blend of zesty, savory, and sweet flavors for a comforting yet elegant meal.

Servings

2

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

For the Salmon
2 salmon fillets (about 6 oz each)
Salt and pepper to taste
2 tablespoons all-purpose flour (for dusting)
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Piccata Sauce
1/4 cup fresh lemon juice
1 cup chicken broth
1/4 cup capers, drained
2 garlic cloves, minced
1/4 cup chopped parsley
2 tablespoons unsalted butter
Salt and pepper to taste

For the Rice
3/4 cup long-grain white rice
1 1/2 cups chicken broth
1/2 teaspoon salt
1 tablespoon olive oil

For the Honey Buttered Carrots
1 cup of baby carrots
2 tablespoons salted butter
2 tablespoons honey

Cooking the Rice
In a saucepan over medium heat, combine 3/4 cup long-grain white rice, 1½ cups chicken broth, 1/2 teaspoon salt, and 1 tablespoon olive oil. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15–18 minutes until the rice is tender and the liquid is absorbed. Remove from heat, let sit for a few minutes, then fluff with a fork.

Preparing the Honey Buttered Carrots
In a skillet over medium heat, add 1 cup baby carrots with a small splash of water and cook for about 5–7 minutes until just tender. Stir in 2 tablespoons salted butter and 2 tablespoons honey, cooking for another 2–3 minutes until the carrots are glossy and lightly caramelized. Set aside and keep warm.

Preparing the Salmon
Pat 2 salmon fillets (about 6 oz each) dry and season with salt and pepper to taste. Lightly dust both sides with 2 tablespoons all-purpose flour. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a skillet over medium heat. Add the salmon and cook for about 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.

Making the Piccata Sauce
In the same skillet, add 2 minced garlic cloves and cook for about 30 seconds until fragrant. Pour in 1/4 cup fresh lemon juice and 1 cup chicken broth, scraping up any browned bits from the pan. Bring to a simmer and cook for 3–4 minutes to reduce slightly. Stir in 1/4 cup drained capers and 2 tablespoons unsalted butter, whisking until the sauce is smooth. Add 1/4 cup chopped parsley and season with salt and pepper to taste.

Finishing and Serving
Return the salmon to the skillet briefly to coat in the sauce, or spoon the sauce over the top. Serve the salmon alongside the rice and honey buttered carrots, allowing the bright, lemony piccata sauce to tie everything together.