Sautéed Salmon “Saltimbocca”


Preparation info

  • Difficulty


  • Makes


    Light Main-Course

Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

Saltimbocca, a dish popular in Rome, is made from thin slices of veal each covered with a thin slice of prosciutto and a leaf or two of fresh sage. I cook the same dish with salmon, cut into scallopini (escalopes) like the veal.


  • 4 salmon escalopes, about ½ inch thick and 5 inches on each side (about 4 ounces each)
  • pepper
  • 4 thin (but not paper-thin) slices prosciutto, each slice large enough to cover an escalope
  • 8 fresh sage leaves
  • 6 tablespoons butter
  • ¼ cup dry white wine


Season the escalopes with pepper. Trim the prosciutto slices so they are the exact size as the salmon slices and place a slice on top of each piece of salmon. Place 2 sage leaves on top of the prosciutto and slide a toothpick or wooden skewer through the leaf—thread it so it goes through each leaf, the prosciutto and the salmon in 2 places. (You’ll need 2 toothpicks per escalope.) Sauté the slices, prosciutto side down first, in a nonstick or well-seasoned pan in 2 tablespoons of butter for about 2 minutes. Make sure the pan is hot and the butter frothy before you add the salmon, and give the pan a little shake as soon as you put in the escalopes to keep them from sticking. Turn them over gently with a long spatula and cook for about 30 seconds on the second side. Transfer the salmon to heated plates and gently pull out the toothpicks. If the salmon is too hot to handle, pull the toothpicks out with a small pair of pliers.

Pour the burned butter out of the sauté pan and add the remaining butter. Heat over medium heat until it barely begins to brown, add the white wine, and boil for about 1 minute. Spoon the sauce over the salmon and serve.