Print Recipe

Baked Salmon Piccata


  • 4 (6 oz) skinless salmon fillets
  • 1 Package Pasta Partners Piccata Sauce
  • 1 C water
  • 1 cube cold butter
  • 2 Tbsp capers (if desired)


  • Preheat oven to 400 degrees.
    Cut four sheets of aluminum foil about 14-inch long. Rinse salmon and allow excess water to run off. Place 1 piece of salmon in the center of each of the pieces of foil.
    In a small bowl, stir together Piccata Sauce packet and 1 cup water. Microwave for 2 minutes or until slightly thickened.
    Bring up sides and ends of foil slightly. Pour ¼ cup of sauce over salmon fillet.
    Cut butter into pats (about twelve) and place 3 to 4 on top of each salmon fillet. Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose. Make sure foil is sealed well. You may double wrap with another piece of foil placing the seam side of first wrap down to ensure the sauce doesn’t leak out.
    Place foil pouches in a single layer on a baking sheet with butter side up. Bake in preheated oven for 10 minutes.
    Turn salmon over and cook for another 10 to 15 minutes or until salmon is cooked through. Unwrap and serve warm.