This recipe strikes the perfect balance between richness and freshness. The salmon stays juicy while the lemon adds a clean, vibrant bite, and the capers bring just enough briny contrast. It comes together quickly in one pan, making it ideal for busy evenings, yet it feels special enough for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets salt black pepper all-purpose flour olive oil butter garlic chicken broth or vegetable broth fresh lemon juice capers fresh parsley
Directions
Season the salmon fillets on both sides with salt and black pepper. Lightly dredge them in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook until golden and cooked through, about 3 to 4 minutes per side. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add butter. Once melted, add the garlic and cook briefly until fragrant.
Pour in the broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for a few minutes until slightly reduced.
Stir in the capers, then return the salmon to the skillet. Spoon the sauce over the fish and simmer gently for 1 to 2 minutes.
Remove from heat and sprinkle with fresh parsley before serving.
Servings and timing
This recipe serves 4 people. Preparation time is about 10 minutes. Cooking time is approximately 15 minutes. Total time is around 25 minutes.
Variations
You can substitute salmon with trout or halibut for a similar texture. For a dairy-free version, replace butter with additional olive oil. Adding a splash of white wine to the sauce gives it extra depth, while a pinch of red pepper flakes adds gentle heat.
Storage/Reheating
Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of broth to prevent the salmon from drying out. Avoid microwaving if possible, as it can overcook the fish.
FAQs
What is piccata sauce?
Piccata sauce is a lemon-based sauce made with butter, capers, and broth, known for its tangy and savory flavor.
Can I use frozen salmon?
Yes, just make sure it is fully thawed and patted dry before cooking.
Is salmon piccata healthy?
Salmon piccata is a nutritious dish rich in protein and omega-3 fatty acids, especially when made with moderate butter.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce ahead and cook the salmon just before serving.
What should I serve with salmon piccata?
It pairs well with rice, pasta, mashed potatoes, or steamed vegetables.
Can I omit the flour?
Yes, skipping the flour will still give good results, though the sauce may be slightly thinner.
Are capers necessary?
Capers are traditional and add signature flavor, but chopped green olives can be used as a substitute.
How do I know when the salmon is done?
The salmon should flake easily with a fork and appear opaque throughout.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
Does this recipe work for meal prep?
It can be used for short-term meal prep, but the texture is best within a day.
Conclusion
Salmon Piccata is a simple yet refined dish that highlights the natural richness of salmon with bright, classic flavors. Whether you’re cooking for family or guests, this recipe delivers elegance, speed, and satisfying taste all in one pan.
Salmon Piccata is a bright and elegant dish featuring pan-seared salmon fillets finished in a silky lemon-butter sauce with capers, offering a perfect balance of richness and freshness.
Ingredients
4 salmon fillets (about 6 oz each)
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
2 tbsp olive oil
3 tbsp butter
3 cloves garlic, minced
1/2 cup chicken or vegetable broth
1/4 cup fresh lemon juice
2 tbsp capers, drained
2 tbsp fresh parsley, chopped
Instructions
Season the salmon fillets on both sides with salt and black pepper, then lightly dredge in flour and shake off excess.
Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium and add butter to the same skillet. Once melted, add garlic and sauté until fragrant.
Pour in the broth and lemon juice, scraping up browned bits from the pan. Simmer for 3–4 minutes until slightly reduced.
Stir in the capers, return salmon to the skillet, and spoon sauce over the fish. Simmer gently for 1–2 minutes.
Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Fresh lemon juice provides the best flavor.Do not overcook the salmon to keep it tender and juicy.Serve with rice, pasta, or steamed vegetables for a complete meal.
