Salmon Piccata
This salmon piccata brings tender fillets together with a lemony pan sauce, capers, garlic, and a little butter. It feels special, but it cooks in about 20 minutes once your ingredients are ready.
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 20mItalian-AmericanMain Course
Piccata is a simple Italian-style pan sauce built on lemon, capers, and butter. It is often made with chicken or veal, but salmon is a natural fit because the bright, briny sauce balances the rich fish.
The method is straightforward: lightly flour the salmon, sear it until golden, then make the sauce in the same skillet. Those browned bits left in the pan add flavor without extra work.
Serve salmon piccata with pasta, rice, roasted potatoes, or a green vegetable. Spoon the sauce over everything on the plate.
01What you'll need
Ingredients
12 items · 4 servings
- 4 skinless salmon fillets, 6 ounces each, pin bones removed
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1/2 cup dry white wine, such as Sauvignon Blanc, or additional low-sodium broth
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice, from about 2 lemons
- 2 tablespoons drained capers
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons chopped fresh parsley
02How to make it
Step-by-step
1. Dry and season the salmon
Pat the salmon dry with paper towels. This helps it brown instead of steam. Season both sides with the salt and pepper.
2. Dredge the fillets
Put the flour on a plate. Coat each salmon fillet lightly on all sides, then shake off the extra flour. Dredge means to coat food in a dry ingredient, usually flour, before cooking.
3. Sear the salmon
Heat the olive oil in a large skillet over medium-high heat. Add the salmon presentation-side down, which is the side you want facing up on the plate. Cook for 3 to 4 minutes, until golden.
4. Turn and finish briefly
Flip the salmon and cook for 2 to 3 minutes more. Transfer it to a plate. It does not need to be fully cooked yet because it will return to the sauce.
5. Soften the garlic
Lower the heat to medium. Add the chopped garlic to the same skillet and stir for about 30 seconds, just until fragrant. Do not let it brown deeply, or it can taste bitter.
6. Deglaze the pan
Pour in the wine and scrape the bottom of the skillet with a wooden spoon. Deglazing means adding liquid to loosen the browned bits stuck to the pan. Simmer for 2 to 3 minutes, until the wine reduces by about half.
7. Build the piccata sauce
Add the chicken broth, lemon juice, and capers. Simmer for 3 to 5 minutes, until the sauce looks slightly reduced and tastes bright but balanced.
8. Whisk in the butter
Reduce the heat to low. Add the butter a few pieces at a time, whisking or swirling the pan until the sauce looks glossy. Taste the sauce before adding any extra salt because capers are salty.
9. Return the salmon
Place the salmon back in the skillet and spoon sauce over the top. Cook for 2 to 4 minutes, until the thickest part reaches 145°F on an instant-read thermometer and flakes easily with a fork.
10. Finish and serve
Sprinkle with parsley and serve right away, with extra sauce spooned over each fillet.
03From our kitchen
Cook's tips
- Make-ahead: This dish is best cooked just before serving. You can chop the garlic, juice the lemons, drain the capers, and measure the broth a day ahead.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of broth or water so the salmon does not dry out.
- No wine swap: Replace the wine with more low-sodium chicken broth. Add 1 teaspoon white wine vinegar if you want a little extra brightness.
- Fish swaps: Trout, cod, halibut, or chicken cutlets can use the same sauce. Cooking time will change based on thickness.
- Skin-on salmon: You can use skin-on fillets. Sear skin-side down first until crisp, then turn and continue with the recipe. The sauce will soften the skin a bit once returned to the pan.
- Gluten-free option: Use a 1:1 gluten-free flour blend or fine rice flour for dredging. The sauce may be slightly thinner, but it will still taste good.
Cook's note
Nutrition is calculated per serving using standard USDA values and assumes all flour, oil, butter, sauce, and salt are consumed. If you leave sauce in the pan or substitute broth for wine, the numbers will change.
04Frequently asked
Questions & answers
Can I make salmon piccata without capers?
Yes. The sauce will lose some briny flavor, but it will still work. Try chopped green olives, a small splash of pickle brine, or simply add a little extra lemon juice to taste.
How do I keep salmon from sticking to the pan?
Pat it very dry, use enough oil, and let the skillet heat before adding the fish. Once the salmon is in the pan, do not move it right away. It will release more easily after a crust forms.
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator, then pat it very dry before seasoning and dredging. Extra surface moisture can prevent browning.
What should I serve with salmon piccata?
It is good with angel hair pasta, rice, mashed potatoes, roasted asparagus, broccoli, green beans, or a simple salad. Choose something that can catch the lemon-caper sauce.
Why did my sauce taste too sharp?
Lemons vary in acidity. If the sauce tastes too tart, simmer it for another minute, then whisk in a small extra piece of butter or add a splash more broth.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat36 g
- 46%
- Saturated Fat10 g
- 50%
- Cholesterol109 mg
- 36%
- Sodium565 mg
- 25%
- Total Carbohydrate9 g
- 3%
- Dietary Fiber1 g
- 4%
- Total Sugars1 g
- Protein36 g
- 72%
- Vitamin D19 mcg
- 93%
- Calcium33 mg
- 3%
- Iron1.3 mg
- 7%
- Potassium694 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Main CourseItalian Meatballs
Tender beef and pork meatballs simmered in a simple tomato sauce make a cozy dinner with pasta, polenta, or crusty bread. A light hand when mixing is the secret to keeping them soft, not dense.
Main CourseItalian Meatballs in Tomato Sauce
Tender Italian-style meatballs start with a simple breadcrumb-and-milk mixture, then simmer gently in tomato sauce. Serve them with spaghetti, tuck them into rolls, or spoon them over creamy polenta.
Main CourseChicken Parmesan
Crisp breaded chicken cutlets meet marinara sauce and melted mozzarella in this classic Italian-American dinner. It is cozy enough for Sunday but simple enough for a weeknight if you work in steps.
Main CourseChicken Parm
Crisp breaded chicken cutlets, bright marinara, and melted mozzarella make this classic chicken parm a cozy dinner that still feels special. Serve it with pasta, salad, or a hunk of bread for swiping through the sauce.