This salmon piccata is ready in about 20 minutes: tender salmon fillet pieces in a bright lemon-butter sauce with capers. Restaurant-quality flavors that are easy to recreate at home.
Since launching this site I’ve aimed to show that delicious, high-quality meals don’t have to take all day. This salmon piccata is a perfect example and fits neatly into a quick-and-easy lineup.
The pan-seared salmon is finished in a lively lemon-butter sauce with shallots, garlic and capers. It takes only a handful of ingredients and about 20 minutes to prepare, yet it looks and tastes impressive — great for weeknights and special dinners alike.
What is Piccata?
“Piccata” originally describes meat that has been pounded thin and cooked as cutlets, most famously chicken piccata (and also veal piccata). The sauce most commonly associated with piccata combines lemon, butter and capers.
Instead of pounding, this recipe adapts the classic flavors to salmon, which is naturally tender and juicy. The bright lemon and savory capers pair beautifully with salmon’s rich texture — similar in spirit to sole meunière but with salmon’s flavor profile front and center.
Recipe Tips and Notes
- Dredge the salmon lightly in seasoned flour before frying. Too much flour can burn, look heavy and add bitterness to the sauce.
- After searing, keep the cooked salmon warm in an oven set to its lowest temperature while you make the sauce. This preserves a crisp exterior.
- Make the sauce in the same pan by sautéing shallots in butter, adding garlic, then white wine, lemon juice, capers and simmering until slightly reduced.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio; a dry vermouth is also a good option. Avoid sweet wines so the sauce remains bright and balanced.
- Finish by returning the salmon to the pan and spooning the sauce over each piece. A sprinkle of fresh parsley adds color and freshness.
Serving Suggestions
Serve this salmon with a variety of sides. In summer, pair it with light sides such as crispy air-fryer potatoes and a simple tomato salad with herb vinaigrette. In cooler months, creamy herb and garlic mashed potatoes and lemon-garlic green beans with Parmesan make a comforting combination.
It also works well with rice, couscous, or any simple grain to soak up the lemon-caper sauce.
Storage and leftovers
Store leftovers in the refrigerator for 2–3 days. Chilling can actually deepen the flavors.
To reheat, cover the portion with foil and warm in an oven preheated to 135°C / 275°F for about 15 minutes, or until heated through.
More Salmon Recipes
- Tuscan Salmon with Parmesan Cream Sauce
- One Pan Chilli Garlic Salmon
- Teriyaki Salmon with Bok Choy
- Salmon and Potatoes in Foil
- Salmon with Lemon Dill Sauce
Salmon Piccata
Ingredients
- 4 x 120g (4 oz) salmon fillet pieces
- 3 tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/2 lemon, sliced
- 125 ml / 1/2 cup dry white wine
- 4 tbsp capers
- 1 tbsp fresh parsley, chopped
Instructions
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Preheat the oven to its lowest setting. Remove the skin from the salmon, pat the pieces dry, season with salt and pepper and dredge lightly in flour.
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Heat the olive oil in a large pan. Brown the salmon in the hot oil until golden, about 5 minutes per side. Add a couple of tablespoons of butter to the pan a few minutes into cooking to enrich the color and flavor. Cook in batches if needed to avoid overcrowding.
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Remove the salmon from the pan and keep warm in the oven while you make the sauce.
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In the same pan, add the chopped shallot and sauté over low heat for about 2 minutes. Add the minced garlic and cook 30 seconds, then pour in the white wine and let it bubble for 2–3 minutes. Add the lemon juice, lemon slices, capers and parsley, increase the heat until the sauce boils, then reduce the heat and simmer until slightly reduced. Season with salt and pepper to taste. Return the salmon to the pan and spoon the sauce over each piece before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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