Salmon Piccata

If you’re a fan of classic chicken piccata, this salmon version offers a luxurious seafood twist that’s just as quick and crowd-pleasing. The sauce clings to every nook of the salmon, making each forkful irresistible. 

Lightly dusting flour on the salmon fillets creates a delicate golden crust when seared, locking in moisture while adding a subtle crispness that contrasts beautifully with the velvety lemon-caper sauce. This simple step ensures each bite is perfectly balanced. And because everything comes together in one pan, you’ll build layers of flavor effortlessly. 

After searing the salmon (in batches if needed), it rests under foil to stay juicy while you whip up the sauce in the same skillet, scraping up those flavorful browned bits for extra depth.

Serve it over pasta, rice, or roasted vegetables for a meal that feels elegant while coming together in 15-minutes. Once you try it, you’ll understand why piccata is a timeless favorite – and why salmon might just be its best iteration yet!

Ingredient notes

• Salmon – Look for firm, fresh center-cut filets with pinkish-orange hue and moist (not slimy!) flesh and a clean scent. Frozen filets work just as well – just thaw them fully in the fridge and pat them dry before dusting them with flour.
• Flour – Lightly coating the salmon in a thin layer of all-purpose flour creates a delicate, golden crust when seared and helps thicken the sauce slightly too. 
• Unsalted butter – Mixed with the olive oil to pan sear the salmon and also to brown the garlic and add richness to the lemon butter caper sauce. 
• Olive oil – Mixed with the butter to cook the salmon. 
• Garlic – Sautéing garlic in butter unlocks its sweet, nutty depth, which melds with the capers’ briny brightness to create a sauce that’s both richly aromatic and vibrantly balanced. 
• Dry white wine – A dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay brings acidity, brightness, and depth to the sauce. If you need to skip the wine, replace it with more chicken broth and an extra splash of lemon juice.
• Chicken broth – Low-sodium chicken broth is used as the liquid base of the sauce. Sub vegetable broth to keep things pescatarian.
• Cornstarch – Whisking cornstarch into a little extra broth creates a slurry, which helps thicken the sauce just enough to cling to the salmon without turning gluey.
• Lemon juice – Adds fresh citrus aroma to the sauce and pairs beautifully with the capers.
• Capers – These bring the salty, briny bursts you’d expect from classic piccata. If the capers straight from the jar are too intense, quickly rinse them under running water to wash away the extra brine.
• Parsley – Add minced flat-leaf parsley into the sauce for a pop of color and a herbaceous finish.
• Kosher salt and black pepper – To season the salmon fillets and to add to the sauce towards the end, if needed.  

How to make it

Step 1

Prep the salmon

• Pat the fillets thoroughly dry with paper towels to ensure a crisp sear. 
• Season both sides generously with salt and pepper.
• Place the flour in a shallow dish. Dredge each fillet lightly in the flour, shaking off any excess to avoid clumping.

Step 1

Sear the salmon

• Heat a combination of butter and olive oil in a large nonstick skillet over medium-high heat until the butter is foaming but not browned.
• Carefully add the salmon fillets, ensuring they are not crowded. 
• Sear undisturbed for 3-4 minutes per side, or until golden brown and cooked to your desired doneness. 
• Transfer the cooked fillets to a platter and tent loosely with foil to keep them warm.

Step 3

Make the sauce

• Reduce the heat to medium and melt additional butter in the same skillet. 
• Add the garlic and sauté until fragrant and lightly golden.
• Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. 
• Add the lemon juice and broth, then increase the heat to medium-high. 
• Simmer until the liquid reduces slightly (about 5 minutes).

Step 4

Thicken the sauce

• In a small bowl, whisk the cornstarch with reserved broth until smooth. 
• Pour the cornstarch slurry into the skillet and cook for 1 minute, stirring constantly, until the sauce thickens slightly.
• Remove the skillet from the heat and whisk in the remaining butter until melted and glossy. 
• Stir in the capers and parsley, then taste and adjust seasoning with salt and pepper.

Step 5

Serve

• Return the salmon fillets to the skillet, turning them over gently to coat evenly with the sauce.
• Plate the salmon immediately over your choice of rice, pasta, or vegetables, drizzling with extra sauce.

Perfecting the lemon caper sauce

Want to know how to make perfect lemon caper sauce every time? Whether you’re making chicken piccata, scallop piccata, shrimp paccata, or cod piccata, this sauce is the key to the success of your dish. Here are my best tips to make an irresistible lemon caper sauce: 

• This butter-based sauce is meant to be smooth and creamy, not browned. Be patient and melt the butter over low heat to prevent it from overcooking.
• If the sauce is too thick, you can thin it out by stirring in a splash of chicken broth or dry white wine. Taste the sauce before serving to ensure the flavors are still balanced.
• If the sauce is too thin, whisk in more cornstarch slurry. Start with a little, then add more as needed.
• Adjust the flavor of this sauce as desired. Add more lemon juice for tanginess, butter for richness, and capers for saltiness.

Tips and tricks

• Pat the salmon fillets dry with paper towels before seasoning. Any excess moisture prevents a crust from developing when pan seared. 
• Don’t crowd the skillet. Arrange the fillets in a single layer with space between each fillet so that they cook without steaming. Cook them in batches, if needed. 
• To keep the cooked salmon fillets warm, transfer them to a plate and tent them loosely with foil until ready to add them to the sauce in the skillet for serving.  
• Serve this salmon piccata immediately. These salmon fillets are best enjoyed right out of the pan with the lemon caper sauce while they’re still warm.
• Achieve the perfect consistency for the sauce by mixing in a cornstarch slurry once the liquid ingredients have reduced over heat. Combining the cornstarch with broth instead of water prevents diluting the flavor of the sauce. 
• Use center-cut salmon fillets which are thick, even-sized portions taken from the middle section of the salmon. These fillets are great for their uniform thickness, which ensures even cooking, making them ideal for pan-searing. 
• Salmon is perfectly cooked when it flakes easily with a fork but still appears slightly translucent in the center, reaches an internal temperature of 145°F, and feels firm yet springy to the touch.
• Be gentle with the salmon when it’s placed back in the pan. If your fillets feel too delicate to flip, use a spoon to gently bathe each piece in the sauce to help them stay intact.
• A light dusting of flour is all you need for these salmon fillets – just enough to crisp the exterior and help the sauce cling, without creating a thick or gummy crust. Shake off any excess before cooking.

Did you make this salmon piccata recipe?

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