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A quick and easy Salmon Piccata that tastes like it came straight from a restaurant kitchen. Seared salmon fillets are bathed in a bright, zesty piccata sauce made with lemon, garlic, capers and a splash of optional white wine for depth. Light, elegant, and full of flavor.
Have I mentioned how much I adore good food? Especially when it feels gourmet but comes together in under 20 minutes. This easy salmon piccata proves you don’t need hours (or a culinary degree) to whip up something unforgettable.
What Makes This Salmon Piccata Work
This Salmon Piccata comes together fast, but tastes like fine dining. A bright, buttery piccata sauce of lemon, garlic, and capers brings bold flavor to every bite. It’s simple, fresh, and full of charm.
What makes this easy salmon piccata so good is the balance—crispy edges, tender salmon, and a drizzle of zesty sauce. The quick pan-sear keeps the fish juicy and flavourful. It’s effortless, elegant, and always a hit.
What Goes Into This Salmon Piccata
This salmon piccata recipe comess together with a handful of pantry staples and fresh ingredients to create that signature zesty piccata sauce. Here’s what you’ll need to bring it all to life:
- Salmon Fillets: Choose skinless fillets, about 24 ounces total, for even cooking and a tender, flaky texture.
- Garlic: Freshly minced garlic infuses the sauce with rich, aromatic depth.
- Lemon Juice: Freshly squeezed lemon gives the piccata sauce its signature bright and tangy flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Salmon Piccata
- Season and Dredge the Salmon: Pat the salmon dry and season both sides with salt, pepper, and lemon pepper. Lightly dredge each piece in flour.
- Heat the Pan: Melt 1 tablespoon of butter with the olive oil in a large skillet over medium-high heat. Swirl the pan to combine and evenly coat the bottom.
- Sear the Salmon: Add the salmon and cook for about 4 minutes on each side until golden. Transfer to a plate and tent loosely with foil
- Sauté the Garlic: In the same pan, melt the remaining tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant.
- Deglaze with Wine: Pour in the white wine and bring it to a boil, scraping up any browned bits. Let it simmer until nearly evaporated.
- Build the Sauce: Add Âľ cup chicken stock and lemon juice to the pan. Bring to a boil and simmer for 3 minutes to reduce.
- Thicken and Finish the Sauce: Whisk the cornstarch with the remaining stock, then stir it into the pan. Cook until the sauce thickens, then stir in the capers.
- Coat and Serve: Return the salmon to the pan and gently turn to coat in the sauce. Garnish with chopped parsley and lemon slices, then serve warm.
This salmon piccata pairs beautifully with sides that balance its bright, buttery flavor. Try it with Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans for something crisp, or Seared Salmon and Prawn Fried Rice to soak up that zesty piccata sauce. For a refreshing touch, Mediterranean Pasta Salad adds coolness and crunch.
Recipe FAQ’s
Yes! You can replace the wine with extra chicken stock or vegetable broth. The piccata sauce will still be flavourful, slightly less complex.
Skinless fillets work best for this salmon piccata recipe, as they sear evenly and absorb the sauce well. Look for center-cut pieces for uniform thickness.
Absolutely, just make sure to thaw it completely and pat it dry before seasoning. This helps you get that perfect golden sear.
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Salmon Piccata
Ingredients
- 24 ounces skinless salmon fillets
- 1 pinch sea salt or black pepper, to taste
- 1 pinch lemon pepper to taste
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/3 cup dry white wine optional – replace with extra broth, but the wine adds amazing flavour!
- 1 cup low-sodium chicken stock broth, fat free if you can find it
- 1 teaspoon cornstarch or corn flour
- 3 tablespoons lemon juice freshly squeezed
- 4 tablespoons capers rinsed and drained
- 2-4 tablespoons parsley coarsely chopped to serve
- 4 lemon slices to serve
Instructions
- Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.
- Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Melt remaining 1 tablespoon butter in the pan. Saute garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally.
- Add 3/4 cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
- Whisk cornstarch (or cornflour) together with the reserved 1/4 cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
- Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We skipped the flour dredge and served on a bed of mashed potatoes. It was really good. We will make this again for entertaining guests. It probably helped that the fish was wild caught coho that we just caught.
Omgosh! This was so delicious! Thank you for this awesome recipe!!
How do I get your easy salmon piccata recipe? I see pics but can not access the recipe.
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
These recipes look so delicious and easy to make. I will definitely try them
is it possible to make this dish ahead of time? cooking for a group of 10-12 people. How do I keep the salmon soft and moist if done few hours ahead?
I’m making this tonight and serving it over Zucchini noodles. Thank you!
I made this for my family tonight. Another great recipe! Thanks Karina!!
This looks soooo yummy Karina… I will be making this very soon….
I’m so happy to hear that Ilka!! I hope you enjoy it X
Looks so yummy but I use chicken instead?
I love salmon but my husband is not a fan.
Also can I skip the capers if I don’t have any? This looks like the perfect recipe for all the extra lemons my father in law is bringing over!
Hi Leslie! Yes that’s absolutely fine! I hope your hubby enjoys it!
I’ve only ever had chicken piccata but salmon piccata sounds even more amazing!
It’s absolutely incredible Bethany! I hope you try it! X
This recipe is delicious! It turned out better than any restaurant, I was impressed. I served it with sautéed spinach and roasted cauliflower.