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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.

Zoom in image of Easy Salmon Piccata with all of the authentic Piccata flavours of white wine, capers, lemon and garlic.

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

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  1. 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.
  1. 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.
  1. 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
  1. Sauté the Garlic: In the same pan, melt the remaining tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant.
  1. 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.
  1. 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.
  1. 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.
  1. 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

Can I Make Salmon Piccata Without Wine?

Yes! You can replace the wine with extra chicken stock or vegetable broth. The piccata sauce will still be flavourful, slightly less complex.

What Type of Salmon Should I Use?

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.

Can I Use Frozen Salmon?

Absolutely, just make sure to thaw it completely and pat it dry before seasoning. This helps you get that perfect golden sear.

Image focusing on inner part of Easy Salmon Piccata with all of the authentic Piccata flavours of white wine, capers, lemon and garlic.

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Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

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4.65 from 14 votes

Salmon Piccata

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 serves
A lightened up, easy Salmon Piccata with authentic Piccata flavours of white wine, capers, lemon and garlic. Gourmet cooking in minutes!
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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

Be careful not to overcook your salmon or you will lose that fall-apart texture!

Nutrition

Calories: 420kcal | Carbohydrates: 20g | Protein: 37g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 330mg | Potassium: 1096mg | Fiber: 4g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 66mg | Calcium: 68mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

4.65 from 14 votes (2 ratings without comment)

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22 Comments

  1. Robert says:

    5 stars
    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.

  2. Michelle says:

    5 stars
    Omgosh! This was so delicious! Thank you for this awesome recipe!!

  3. JJ says:

    How do I get your easy salmon piccata recipe? I see pics but can not access the recipe.

    1. Karina says:

      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

  4. Linda Monserrate says:

    3 stars
    These recipes look so delicious and easy to make. I will definitely try them

  5. Sue says:

    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?

  6. Angie says:

    5 stars
    I’m making this tonight and serving it over Zucchini noodles. Thank you!

  7. Maribel says:

    5 stars
    I made this for my family tonight. Another great recipe! Thanks Karina!!

  8. Ilka says:

    5 stars
    This looks soooo yummy Karina… I will be making this very soon….

    1. Karina says:

      I’m so happy to hear that Ilka!! I hope you enjoy it X

  9. leslie says:

    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!

    1. Karina says:

      Hi Leslie! Yes that’s absolutely fine! I hope your hubby enjoys it!

  10. Bethany @ Athletic Avocado says:

    I’ve only ever had chicken piccata but salmon piccata sounds even more amazing!

    1. Karina says:

      It’s absolutely incredible Bethany! I hope you try it! X

      1. Vivianne says:

        5 stars
        This recipe is delicious! It turned out better than any restaurant, I was impressed. I served it with sautéed spinach and roasted cauliflower.