Salmon Piccata
Salmon Piccata brings all the bright, fresh flavors I love into one easy dinner. Tender salmon is pan-seared until golden, then nestled into a buttery lemon sauce with plenty of capers, garlic, and fresh parsley. It’s all made in one skillet and ready in 30 minutes!
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A Note from Kim
The Salmon Dinner Everyone Will Love
Salmon Piccata has quickly become one of my favorite ways to make salmon at home. I’m not usually tempted to order salmon at a restaurant because it can so easily end up dry or overcooked, but this version is anything but. The golden sear, buttery lemon sauce, briny capers, and fresh parsley make every bite bright and flavorful.
Best of all, it’s a one-skillet dinner that’s ready in just 30 minutes. The key is getting a good sear on the salmon, then letting it gently finish in the lemon-caper sauce so it stays tender and flavorful. If you’re a fan of piccata, be sure to try my Chicken Piccata and Chicken Piccata Meatballs too, they’re two more favorites around here.
With love (and lots of good eats), 
My toddler absolutely loves this, and my husband said it’s the best salmon he’s ever had! I have to agree, it’s definitely a favorite around here. Thanks for another delicious recipe!
— Nina
Ingredients for Salmon Piccata
The ingredients for this salmon piccata are simple, but they come together to give the dish a restaurant-quality taste. Here’s what you’ll need:
The full list of ingredients with measurements can be found in the recipe card below.
- Salmon: Use fresh, skin-on or skinless salmon fillets. Pat them very dry before seasoning so they sear instead of steam.
- Olive oil: This is used to sear the salmon and helps create that beautiful golden crust. Use avocado oil if preferred.
- Butter or ghee: Salted butter adds richness and creates the base for the silky piccata sauce. To keep this meal dairy free, vegan butter is a great option.
- Shallot: Finely chopped shallot adds a mild, slightly sweet flavor without overpowering the salmon.
- Garlic cloves: Fresh garlic adds savory flavor to the lemony sauce.
- Lemon juice and zest: Use fresh lemon for the brightest flavor. The juice adds tang, while the zest gives the sauce an extra pop of citrus.
- Capers: These little briny bites are a must for piccata and balance the richness of the butter and salmon.
- Chicken or vegetable broth: Either works well to loosen the sauce and add another layer of flavor. Try substituting half the broth for white wine for extra brightness.
- Fresh parsley: Stir or sprinkle it over the finished dish for a fresh pop of color and flavor. Other fresh herbs work well, too. Fresh dill is another great option!
- Fresh Lemons: Optional, but they make a pretty garnish and add even more fresh lemon flavor when served.
Kim’s Recipe Tips
- Pat the salmon dry: Removing excess moisture helps the salmon develop a beautiful golden crust instead of steaming in the skillet.
- Skip the flour: Unlike traditional chicken piccata, this recipe doesn’t need flour. Leaving it out lets the salmon and lemon-caper sauce shine.
- Don’t move the salmon: Once it hits the hot skillet, leave it alone for about 4 minutes. This gives it time to develop a good sear.
- Don’t overcook it: Salmon can go from perfectly tender to dry quickly. It is perfectly cooked when it’s opaque in the center and flakes easily with a fork. If you’re unsure, an instant-read thermometer is the easiest way to check. The USDA recommends an internal temperature of 145°F at the thickest part of the fish, though I personally prefer my salmon cooked to around 135°F.
- Use the same skillet: Don’t clean the pan between the salmon and sauce. Those browned bits left behind add extra flavor to the piccata sauce.
- Adjust the sauce: Let the sauce simmer for a few minutes so it reduces slightly and the flavors come together. If it gets too thick, add a splash of broth.
- Storage: Allow leftover salmon to cool, then transfer it to an airtight container and place in the fridge for up to 2 days. I actually prefer it cold and flaked over a salad rather than reheating it.
How to Make Salmon Piccata
For the printable step-by-step instructions, be sure to check the recipe card at the bottom of the post.
Step 1: Prep the salmon. Pat the salmon fillets dry with paper towels. Season both sides with 1 teaspoon of the kosher salt and black pepper.
Step 2: Cook. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon skin-side up to the hot pan. Cook for about 4 minutes, until a golden crust forms.
Step 3: Flip and cook. Carefully flip the salmon, reduce to medium heat, and cook for another 1 to 2 minutes, or until the salmon reaches your preferred doneness.
Step 4: Sauté. In the same skillet, melt the butter. Add the shallot, garlic, and remaining ½ teaspoon salt. Cook for about 1 minute, stirring frequently, until the shallot softens and the garlic is fragrant.
Step 5: Make the sauce. Whisk in the chicken broth, lemon juice, lemon zest, and capers. Reduce to low heat and bring the sauce to a gentle simmer and cook for about 4 minutes, allowing the liquid to reduce slightly.
Step 6: Finish. Return the cooked salmon to the skillet and spoon sauce over the top. Let it warm through for about 1 minute. Sprinkle with fresh parsley and serve immediately with lemon slices, if desired.
What to Serve with Salmon Piccata
- Pasta: Spaghetti, angel hair or orzo are all great options for soaking up the buttery lemon-caper sauce.
- Mashed potatoes: Creamy mashed potatoes pair beautifully with the bright, tangy sauce.
- Rice: Jasmine, basmati, or white rice makes an easy side for catching every bit of sauce.
- Roasted asparagus: A classic pairing that adds a fresh, slightly crisp contrast.
- Green beans: Roast or sauté them with a little garlic for an easy vegetable side.
- Roasted broccoli: The caramelized edges work really well with the lemony sauce.
- Simple salad: Serve it with a crisp Caesar salad or my Italian salad for a fresh side that balances the rich, buttery sauce.
- Crusty bread: Perfect for mopping up every last drop of the sauce.
- Roasted potatoes: Crispy roasted potatoes make this an especially hearty dinner.
- Sautéed vegetables: A simple mix of sautéed veggies like zucchini, bell peppers, broccoli, and cauliflower sautéed with a little garlic makes an easy, colorful side for this salmon piccata.
More Seafood Dinner Ideas
If you try this salmon piccata recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Salmon Piccata
Ingredients
- 2 large salmon fillets, 5 to 6-ounces each
- 1 ½ teaspoons kosher salt and pepper to taste
- 2 tablespoons olive oil, plus more if needed
Piccata Sauce
- 4 tablespoons salted butter
- 1 finely chopped shallot
- 1 clove minced garlic
- ½ cup chicken broth or vegetable broth
- 4 tablespoons lemon juice, about one lemon
- 1 teaspoon lemon zest, about 1 large lemon
- 3 tablespoons capers
- 2 tablespoons finely chopped Italian parsley, for garnish
- Optional: lemon slices for serving
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Instructions
- Pat the 2 large salmon fillets dry with paper towels. Season both sides with 1 teaspoon of the salt and black pepper.
- Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon skin-side up (or presentation side down if skinless). Cook undisturbed for about 4 minutes, until a golden crust forms.
- Carefully flip the salmon, reduce the heat to medium, and cook for another 1 to 2 minutes, or until the salmon reaches your preferred doneness. Transfer the fillets to a plate and set aside.
- In the same skillet, melt the 4 tablespoons salted butter. Add the 1 finely chopped shallot, 1 clove minced garlic, and remaining ½ teaspoon salt. Cook for about 1 minute, stirring frequently, until the shallot softens and the garlic is fragrant.
- Stir in the ½ cup chicken broth or vegetable broth, 4 tablespoons lemon juice, 1 teaspoon lemon zest, and 3 tablespoons capers. Bring the sauce to a gentle simmer and cook for about 4 minutes, allowing it to reduce slightly.
- Return the salmon to the skillet and spoon the sauce over the top. Let it warm through for about 1 minute.
- Sprinkle with 2 tablespoons finely chopped Italian parsley and serve immediately with lemon slices, if desired.
Notes
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This is such a fantastic recipe! The salmon turns out perfectly cooked and has become a favorite with the whole family. The instructions are easy to follow, and the finished dish looks just as good as it tastes. Thank you!
My toddler absolutely loves this, and my husband said it’s the best salmon he’s ever had! I have to agree—it’s definitely a favorite around here. Thanks for another delicious recipe!
I made this for dinner last night and my family loved it so much. The flavor was absolutely incredible, and it all comes together so quickly too!
Made this today and it was a huge hit! Sooo delicious, and even the kids loved it! Definitely a recipe we’ll be making again.
My whole family enjoyed this, which doesn’t happen very often with fish recipes! The sauce really made it.
I’ve made this recipe several times exactly as written, and it turns out wonderful every time. Everyone I’ve served it to has loved it! Thank you for such a great recipe.
I’ve made this twice now, and my husband has loved it both times! The salmon turns out perfectly tender with just the right amount of firmness. It’s also so easy to make and comes together quickly, just like you said.
I’ve been trying to eat more fish and this recipe is a keeper. It was easy to make and the lemon and capers were the perfect combination.
My whole family thoroughly enjoyed this dish! I will definitely make it again!
So good and so easy! I had dinner on the table in about 30 minutes and everyone was asking when we could have it again.
My husband LOVED the Salmon Piccata! He never eats Salmon! Another Kim’s Cravings recipe in the rotation!! Thank you!!
Absolutely delicious! The flavor, textures, and presentation were all just perfect!
Made this tonight and wow! The sauce is incredible. I served it with mashed potatoes and we didn’t leave a drop of sauce behind.
Made this exactly as written and wouldn’t change a thing. The flavors work so well together and it was really easy to make.
Is the salmon skin on or off?
I usually cook the salmon with the skin on, but take it off before serving. You can definitely take it off before cooking, it’s just way easier to remove it after the salmon is cooked.
This was so good! Love the combination of flavors.
We make this all the time now! It has become a family favorite dish. I always serve it with spaghetti and it’s so flavorful with the butter sauce.
This is probably my new favorite way to make salmon. The buttery lemon sauce is absolutely delicious and the salmon stayed so tender.
Loved this recipe! Served over mashed potatoes that soaked up all the extra lemon butter sauce. Will definitely be making this again soon!