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4.5 from 4 votes

Salmon Piccata

A lightened up, easy Salmon Piccata with authentic Piccata flavours of white wine, capers, lemon and garlic. Gourmet cooking in minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: Salmon
Servings: 4 serves
Calories: 387kcal
Author: Karina


  • 24 ounces skinless salmon fillets
  • sea salt and lemon pepper (or black 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 fresh lemon juice
  • 4 tablespoons rinsed and drained capers
  • 2-4 tablespoons coarsely chopped parsley to serve
  • Lemon slices to serve


  • 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.


Calories: 387kcal | Carbohydrates: 9g | Protein: 36g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 317mg | Potassium: 933mg | Vitamin A: 410IU | Vitamin C: 8.3mg | Calcium: 32mg | Iron: 2.2mg