If you’ve never tried Salmon Piccata before, you’re in for a real treat. This dish takes everything you love about classic chicken piccata—the bright lemony sauce, briny capers, and rich buttery finish—and pairs it with seared salmon fillets that are crispy on the outside and tender on the inside. The result? A simple yet elegant meal that tastes like something from a fancy restaurant, but comes together in just 30 minutes at home.
Why This Recipe Works
The beauty of this salmon piccata is in its balance. The richness of the salmon gets a lift from a zippy lemon-caper sauce, and a splash of white wine brings it all together into a light, luscious pan sauce. You’ll sear the salmon for a crisp golden crust, then make the sauce right in the same pan—so clean-up is easy too.
This is a go-to dinner for weeknights when you want something satisfying but still a little special.
Ingredients You’ll Need
Here’s what you’ll need to pull this off:
- Salmon fillets: Go for skinless center-cut pieces if you can. They sear up beautifully and cook evenly.
- Olive oil: For pan-searing the salmon. Choose a light olive oil with a higher smoke point.
- Butter: Adds richness to the sauce and helps emulsify it at the end.
- Garlic: Fresh cloves give the best flavor.
- Lemon: You’ll use both juice and zest for that bright citrusy punch.
- Capers: Briny and bold, they give this sauce its signature flavor.
- Dry white wine: Sauvignon Blanc, Pinot Grigio, or Chardonnay work well. You could sub with vegetable stock or even a splash of white grape juice if needed.
- Vegetable or fish stock: Adds body to the sauce.
- Salt and pepper
- Fresh herbs: Parsley and dill are a great finish, but you can also try thyme or basil.
How to Make Salmon Piccata
Dry and Season the Salmon
Pat the salmon fillets dry with paper towels—this is key for getting a golden, crisp crust. Then season with salt and pepper just before cooking.
Sear the Salmon
Heat olive oil in a skillet until it’s shimmering. Add the salmon presentation-side down (the nicer-looking side) and press gently to ensure even browning. Let it sear without moving it for a few minutes—this helps develop that golden crust. Once the salmon is cooked about 80% through, flip and cook just a couple more minutes until done.
Make the Piccata Sauce
Remove the salmon from the pan and set it aside. To the same pan, add the garlic and sauté for just a few seconds. Then deglaze with white wine—scraping up any browned bits—and stir in the stock, lemon juice, lemon zest, and capers. Simmer until reduced by half.
Finish with Butter
Lower the heat and whisk in the butter, one piece at a time, until the sauce thickens slightly and looks silky. Taste and season with salt and pepper as needed.
Serve It Up
Nestle the salmon back into the pan to warm through. Spoon the sauce over the top and garnish with chopped parsley or dill. Serve with lemon wedges on the side for extra brightness.
Serving Suggestions
This salmon piccata pairs well with:
- Mashed potatoes or cauliflower mash
- Angel hair pasta or lemon rice
- Steamed green beans, asparagus, or sautéed spinach
- Crusty bread to mop up the sauce
Recipe Tips & Tricks
- Don’t skip drying the salmon—it’s the secret to a crisp crust.
- Press the salmon into the pan for a few seconds after placing it to ensure even contact and searing.
- Use a good-quality white wine that you’d actually drink—it makes a difference.
- To thicken the sauce naturally, reduce it over medium heat before whisking in the butter.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before cooking. Frozen salmon tends to release extra moisture, which can affect the sear.
What if I don’t have capers?
Try chopped green or kalamata olives for a similarly briny, punchy flavor.
What’s the best internal temperature for salmon?
For medium doneness, aim for 130°F. If you like it a bit more tender and moist, 120°F is perfect.
Can I skip the wine?
You can! Just replace it with more stock, or a splash of white grape juice for a little sweetness.
Final Thoughts
This Salmon Piccata is one of those dishes that feels special without being complicated. The lemony sauce, golden seared salmon, and bold pop of capers create a balance that’s hard to resist. Whether it’s a quick weeknight dinner or a dish to impress guests, this recipe’s got your back.
Salmon Piccata
Ingredients
- Pan-Seared Salmon
- Black pepper, for seasoning
- 2 tablespoons olive oil
- 1 ½ pounds whole salmon fillet
- Kosher salt, for seasoning
- ½ cup unsalted vegetable stock or broth
- 1 teaspoon lemon zest
- ⅓ cup lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon chopped parsley
- 1 teaspoon chopped dill
- ¼ cup dry white wine
- ¼ cup capers
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Portion the Salmon- If your salmon still has skin on, start by removing it with a boning knife.
- Cut the fish into four fillets, each around 6 ounces.
- Dry and SeasonPat the fillets dry with paper towels. Season both sides generously with salt and pepper.
- Pan-Sear the SalmonHeat a 12-inch stainless steel or nonstick skillet over medium heat until it’s nice and hot.
- Add the olive oil and turn the heat up to medium-high. Once the oil is shimmering, place the salmon in the pan, flesh-side down. Press gently on each fillet with a fish turner for about 10 seconds.
- Lower the heat to medium. Let the salmon cook undisturbed, pressing lightly every so often, until it forms a golden brown crust and naturally releases from the pan—about 4 to 5 minutes.
- At this point, the salmon should be roughly 75 to 80% cooked.
- Flip the fillets with tongs. Gently press them into the pan again, then leave them alone to finish cooking. This should take another 1 to 2 minutes, until the edges turn opaque and the center is just slightly translucent.
- For medium-rare, aim for an internal temperature of 120°F (49°C); for medium, 130°F (54°C). Turn off the heat and transfer the salmon to a plate lined with paper towels. Keep the pan—you’ll use it for the sauce.
- Make the Piccata SauceIn the same pan, add the vegetable stock, lemon zest, lemon juice, white wine, capers, salt, and pepper.
- Stir everything together and bring to a simmer over medium heat. Let it reduce by half—this will take about 5 to 7 minutes.
- Turn the heat to low and whisk in the butter until the sauce is smooth. Taste and adjust the seasoning as needed.
- To Serve- Return the salmon to the pan and spoon the sauce over each piece. Finish with chopped parsley, dill, and some lemon wedges on the side if you like.
Notes
- Using Pre-Portioned Fillets: If you prefer, start with four skinless salmon fillets about 6 ounces each.
- Wine Options: Chardonnay, Pinot Grigio, or Sauvignon Blanc pair nicely with the sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 621Total Fat 41gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 28gCholesterol 160mgSodium 942mgCarbohydrates 5gFiber 1gSugar 2gProtein 52g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
