Looking for an elegant yet simple dinner option? This salmon piccata recipe transforms ordinary salmon fillets into a restaurant-worthy meal with its bright, lemony sauce and delicate balance of flavors. Perfect for both weeknight dinners and special occasions, this dish comes together in just 30 minutes but tastes like you spent hours in the kitchen.
Why You'll Love This Salmon Piccata Recipe
Traditional piccata sauce, known for its tangy lemon-caper combination, pairs beautifully with the rich, tender salmon. While chicken piccata may be more common, this salmon version offers a delicious twist that's both heart-healthy and packed with omega-3 fatty acids. The sauce creates a silky coating that complements the natural flavors of the fish without overpowering them.
Jump to:
Ingredients
the Salmon:
- 4 (6-ounce) salmon fillets, skin removed
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
the Piccata Sauce:
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- ½ cup white wine (or chicken broth)
- ½ cup fresh lemon juice (about 2-3 lemons)
- ¼ cup capers, drained
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
Prepare the Salmon
- Pat the salmon fillets dry with paper towels to ensure proper browning
- In a shallow dish, combine flour, salt, and pepper
- Lightly dredge each salmon fillet in the seasoned flour mixture, shaking off excess
Cook the Salmon
- Heat olive oil in a large skillet over medium-high heat
- Once the oil is shimmering, add the salmon fillets
- Cook for 4-5 minutes on each side until golden brown and cooked through
- Transfer salmon to a plate and tent with foil to keep warm
Make the Piccata Sauce
- In the same skillet, lower heat to medium and add 2 tablespoons of butter
- Add minced garlic and sauté for 30 seconds until fragrant
- Pour in white wine and scrape up any browned bits from the bottom of the pan
- Add lemon juice and capers, simmer for 2-3 minutes until slightly reduced
- Stir in remaining butter until melted and sauce is silky
- Season with salt and pepper to taste
Finish and Serve
- Return salmon to the skillet and spoon sauce over the fillets
- Sprinkle with fresh parsley
- Serve immediately while hot
Equipment For Salmon Piccata Recipe
- Large skillet or sauté pan (12-inch recommended)
- Shallow dish for dredging
- Tongs for flipping salmon
- Sharp knife for cutting lemons
- Microplane or garlic press for mincing garlic
Variations and Substitutions
- Make it gluten-free by using rice flour or cornstarch for dredging
- Substitute chicken broth for white wine if preferred
- Try adding cherry tomatoes or spinach to the sauce for extra color and nutrition
- For a dairy-free version, use ghee or olive oil instead of butter
Storage and Reheating
- Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days
- To reheat, warm gently in a skillet over low heat with a splash of chicken broth
- The sauce may separate when reheated; whisk in a small pat of butter to bring it back together
Serving Suggestions
- Serve over angel hair pasta or rice to soak up the delicious sauce
- Pair with roasted asparagus or steamed broccoli
- Add a side of crusty bread to mop up extra sauce
- Garnish with extra lemon wedges and fresh herbs
Top Tip
Choose center-cut salmon fillets of equal thickness for even cooking
Don't skip drying the salmon - it's crucial for achieving a golden crust
Use fresh lemon juice rather than bottled for the best flavor
If the sauce becomes too thick, thin it with a splash of pasta water or chicken broth
FAQ
Piccata means "pounded flat" in Italian, referring to the traditional preparation method of pounding meat thin. In modern cuisine, piccata refers to a dish prepared with a lemon-butter-caper sauce, regardless of whether the protein is pounded.
Lemon-butter sauces like piccata are ideal for salmon, as their bright acidity complements the fish's rich flavor. Other excellent options include dill sauce, honey garlic, teriyaki, or creamy dijon. The key is balancing the sauce with salmon's natural taste.
Gordon Ramsay typically seasons salmon with sea salt, fresh cracked black pepper, and olive oil as a base. He often adds fresh herbs like thyme or dill, and finishes with lemon zest. For extra flavor, he sometimes includes garlic or chili flakes.
A dry white wine like Pinot Grigio or Sauvignon Blanc works best for piccata sauce. These wines offer crisp acidity that complements the lemon without overpowering the dish. Avoid sweet wines or expensive varieties - save those for drinking.
How Did Your Salmon Piccata Recipe Turn Out?
Ready to savor something new? This recipe is sure to impress with its perfect balance of bright citrus flavors and rich, tender salmon. If you're a fan of Mediterranean-inspired seafood dishes, be sure to try our Mediterranean Salmon Recipe next – another easy-to-make yet delicious treat!
Did you make this Salmon Piccata Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Salmon Piccata Recipe
Easy Salmon Piccata Recipe
Equipment
- Large skillet or sauté pan (12-inch recommended)
- Shallow dish for dredging
- Tongs for flipping salmon
- Sharp knife for cutting lemons
- Microplane or garlic press for mincing garlic
Ingredients
the Salmon
- 4 6-ounce salmon fillets, skin removed
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
the Piccata Sauce
- 4 tablespoons butter divided
- 4 cloves garlic minced
- ½ cup white wine or chicken broth
- ½ cup fresh lemon juice 2-3 lemons
- ¼ cup capers drained
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Pat salmon dry and dredge in flour mixed with salt and pepper.
- Heat olive oil in large skillet over medium-high heat. Cook salmon 4-5 minutes per side until golden. Remove to plate.
- In same pan, melt 2 tablespoons butter. Add garlic, cook 30 seconds.
- Add wine, scrape pan bottom. Add lemon juice and capers. Simmer 2-3 minutes.
- Stir in remaining butter until melted and sauce is silky.
- Return salmon to pan, spoon sauce over top. Garnish with parsley.
Notes
- Best served immediately
- Use dry white wine like Pinot Grigio
- Pat salmon very dry for better crust
- Don't overcrowd the pan
Leave a Reply