Copycat Buca di Beppo Salmon Sorrento

Have you visited Buca di Beppo? Tried some of their amazing family-style recipes? If you haven’t or you have, you will love our rendition of this Copycat Buca di Beppo Salmon Sorrento. The salmon melts in your mouth as the lively lemon butter wakes up your senses and the salty little capers mingle with the mild tomatoes. A perfect combination of flavors.

Want more from Buca di Beppo? Then try our Copycat Buca di Beppo Chicken Saltimbocca or if craving more seafood, then try our Salmon en Papillote or our Amazing Red Curry Thai Mussels too. Also, check out What are Capers?

Look at how gorgeous this salmon is. Even if you are not a salmon lover, this recipe could be the one to convert you.

What is Salmon Sorrento?

Did you know that salmon is popular even in Italy? Yes, they have to import it from other countries like Norway and Scotland, but Italy consumes lots of delicious salmon.

Sorrento is a town looking over the bay in Naples in Southern Italy, but where did this recipe for Salmon Sorrento come from? This recipe could be an invention of Buca di Beppo themselves as it doesn’t seem to have any popular history to it. Sorrento is well known for its lemons, and that could be the root of this recipe with its lemon butter sauce. Sorrento is the home of limoncello.

What Goes into Salmon Sorrento?

Well, as you guessed it, there are lemons, butter, capers, and tomatoes, but here is the rest of the list.

How to Make Salmon Sorrento

Heat the oil in a large non-stick pan over medium heat.

Take the salmon filets, pat dry with a paper towel, and season with 1 tsp. Kosher salt.

Lightly dredge the salmon fillets in the flour and shake off any excess flour.

When the oil is hot, place the salmon in the pan and cook until golden brown for 3-4 minutes. Turn and cook the other side. Remove from the pan when done, be careful not to overcook the salmon. The salmon should flake easily and still be slightly medium-rare inside.

While the salmon is cooking in a separate small sauté pan, add the white wine and lemon juice.

Place the pan on medium heat, bring to a simmer and reduce by 1/3.

In a separate bowl, combine the diced tomatoes and drained capers.

In a small bowl, mix the cornstarch and water together to make a slurry.

Stir ½ a tsp of the cornstarch slurry into the sauce, add more as needed. The sauce should be thick enough to just coat the back of a spoon. Take a few minutes stirring until it is as thick as you like it.

Finish the sauce by adding the butter, stir until melted. Season with Kosher salt and pepper to taste.

Plate the salmon, cover each filet with ¼ of the tomatoes and capers. Spoon the sauce over top.

The salmon should maintain a nice deep pink still on the inside like this, don’t overcook.

What to Serve with Copycat Buca di Beppo Salmon Sorrento?

Garnish with chopped parsley and an additional sprinkle of Kosher salt. Serve with Linguine Alfredo. Serve the salmon and the sauce to one side of the dish and have the linguine alfredo on the other side. Linguine alfredo is our favorite accompaniment to this Salmon Sorrento.

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Copycat Buca di Beppo Salmon Sorrento

Tara Noland

This Copycat Buca di Beppo Salmon Sorrento is a restaurant-worthy meal but made easily at home. Melt in your mouth salmon is topped with a flavorful lemon butter, capers and tomatoes to make a meal you won't soon forget.

4.91 from 10 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Dinner

Cuisine American, Italian

Servings 4 Servings

Calories 775 kcal

Ingredients

 

• 4 salmon filets 5-6 oz each
• 1 cup flour
• 2 Tbsp olive oil
• 1/4 cup white wine
• 1/3 cup fresh lemon juice
• 1 cup Roma tomatoes diced
• 2 Tbsp capers drained
• 4 Tbsp butter
• 1 tsp cornstarch
• 1 tsp water
• Kosher salt to taste
• Fresh ground pepper to taste
• Fresh chopped parsley for garnish

Instructions

 

• Heat the oil in a large non-stick pan over medium heat.
• Take the salmon filets, pat dry with a paper towel, and season with 1 tsp. Kosher salt.
• Lightly dredge the salmon filets in the flour and shake off any excess flour.
• When the oil is hot, place the salmon in the pan and cook until golden brown, 3-4 minutes. Turn and cook the other side. Remove from the pan when done, be careful not to overcook the salmon. The salmon should flake easily and still be slightly medium-rare inside.
• While the salmon is cooking in a separate small sauté pan, add the white wine and lemon juice.
• Place the pan on the heat to medium and bring to a simmer and reduce by 1/3.
• In a separate bowl, combine the diced tomatoes and drained capers, set aside.
• In a small bowl, mix the cornstarch and water together to make a slurry.
• Stir ½ a tsp of the cornstarch slurry into the wine sauce, add more as needed. The sauce should be thick enough to just coat the back of a spoon. Take a few minutes stirring until it is as thick as you like it.
• Finish the sauce by adding the butter, stir until melted. Season with Kosher salt and pepper to taste.
• Plate the salmon, cover each filet with ¼ of the tomatoes and capers. Spoon the sauce over top.
• Garnish with chopped parsley and an additional sprinkle of Kosher salt. Serve with Linguine Alfredo. 

Equipment

Large Serving Platter, 16"/14"/12" Oval Platters Oven Safe

Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep

Capers Non Pareil 33.5 oz, Perfect Mediterranean Seasoning

Notes

The salmon should maintain a nice deep pink still on the inside like this, don’t overcook.

Nutrition

Serving: 1Calories: 775kcalCarbohydrates: 29gProtein: 54gFat: 47gSaturated Fat: 14gPolyunsaturated Fat: 29gCholesterol: 174mgSodium: 415mgFiber: 2gSugar: 2g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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