Easy Salmon Piccata Recipe

This stunning salmon piccata recipe combines perfectly seared, tender salmon fillets with a luxurious lemon-butter-caper sauce. Ready in just 30 minutes, each fillet is golden-crusted outside, moist inside, and draped in a silky sauce that's bright with fresh lemon and studded with briny capers. It's an impressive yet easy dinner that brings Italian-inspired elegance to your table with minimal effort. Perfect for both quick weeknight meals and special occasions, this foolproof recipe delivers restaurant-worthy results every time.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Salmon Piccata Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 420kcal

Cost: $32

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

Nutrition