Name: Salmon Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 4 salmon fillets (skin on or off); Salt and pepper to taste; 1/4 cup all-purpose flour (for dredging); 2 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup chicken broth or dry white wine; 1/4 cup freshly squeezed lemon juice; 2 tbsp capers, drained; 2 tbsp unsalted butter; Fresh parsley, chopped (for garnish); Lemon slices (optional, for garnish)

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This Salmon Piccata is a fresh, vibrant twist on the Italian classic usually made with chicken. I love how the richness of the salmon pairs with the bright, tangy lemon-caper sauce — it’s elegant yet easy enough to make on a weeknight. With just a handful of ingredients, it delivers bold, balanced flavor in every bite.

Why I’ll Love This Recipe

I love this recipe because it’s quick, light, and full of bright citrus flavor. The sauce is buttery and lemony with the salty pop of capers, which cuts through the richness of the seared salmon beautifully. It feels like something I’d order at a restaurant, but I can make it at home in under 30 minutes. It’s great for dinner parties or just a weeknight dinner that feels a little special. Salmon Piccata

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skin on or off)
Salt and pepper
All-purpose flour (for light dredging)
Olive oil
Garlic, minced
Chicken broth (or dry white wine)
Lemon juice (freshly squeezed)
Capers, drained
Unsalted butter
Fresh parsley (for garnish)
Lemon slices (optional, for garnish)

Directions

Prep the salmon
I pat the salmon dry with paper towels and season both sides with salt and pepper. I lightly dredge each piece in flour, shaking off the excess.
Sear the salmon
In a large skillet, I heat olive oil over medium-high heat. I place the salmon fillets in the pan and sear for about 3–4 minutes per side (depending on thickness) until golden and cooked through. Then I remove the salmon and set it aside.
Make the sauce
In the same skillet, I add a bit more oil if needed and sauté the garlic until fragrant (about 30 seconds). I pour in the chicken broth or white wine, scraping the pan to deglaze. Then I stir in lemon juice and capers.
Finish the sauce
I let the sauce simmer for 2–3 minutes, then reduce the heat and swirl in the butter until it melts into a silky sauce.
Return the salmon
I place the seared salmon fillets back into the skillet to warm through, spooning the sauce over the top.
Garnish and serve
I finish with a sprinkle of fresh parsley and a few lemon slices, then serve immediately — usually over pasta, rice, or sautéed greens.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

I use trout or cod instead of salmon for a similar texture
I add white wine for more depth in the sauce
I stir in a splash of cream or a dollop of Dijon mustard for a twist
I serve it over angel hair pasta tossed with olive oil and herbs
I swap butter for olive oil for a lighter version

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.

Freezer: I don’t usually freeze it, as the texture of the sauce and fish changes after thawing.

Reheating: I gently reheat the salmon in a skillet over low heat with a splash of broth or water to keep the sauce from drying out. Salmon Piccata

FAQs

What is piccata sauce?

Piccata sauce is a tangy, buttery sauce made with lemon juice, capers, and broth or wine. It’s traditionally served with chicken or veal, but it pairs beautifully with fish like salmon.

Can I skip dredging the salmon in flour?

Yes, but I like how the light flour coating helps the salmon get a golden crust and gives the sauce a bit more body.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I use bottled in a pinch — I just make sure it’s 100% juice with no added sugar or preservatives.

How do I know when the salmon is done?

I cook the salmon until it flakes easily with a fork and has an internal temperature of 125°F (medium) or 145°F (well-done), depending on preference.

What can I serve with salmon piccata?

I usually serve it with pasta, rice, mashed potatoes, or sautéed vegetables like asparagus or spinach. Anything that can soak up the sauce works beautifully.

Conclusion

This Salmon Piccata is a bright, flavorful dish that’s elegant yet incredibly easy to make. I love how the buttery lemon-caper sauce cuts through the richness of the salmon, creating a balanced, satisfying meal. Whether I’m cooking for a weeknight dinner or a special occasion, it always delivers restaurant-worthy flavor in under 30 minutes.