Salmon Piccata is golden pan-seared fillets bathed in a buttery, lemony sauce with just the right pop from capers, garlic, and fresh parsley. It’s equal parts tangy, savory, and next-level delicious.
I’ll be honest with you—salmon is rarely my choice when dining out. Too often it’s dry, bland, and overcooked. But when I make it at home? Totally different story. This Salmon Piccata recipe is as elegant as a restaurant entree, but it’s exactly the kind of easy, flavor-packed meal I love.
The whole dish comes together fast with minimal prep. The key is to get a beautiful sear on the salmon without overcooking it. It finishes cooking gently in that luscious lemon caper sauce, so take it off the heat just before it’s fully done. More on this below!
If you’ve loved my other piccata recipes—like the classic Chicken Piccata, Fish Piccata or my Piccata Meatballs—this one’s about to become your new favorite. I stirred a touch of flour into the sauce for the first time here, and I have to say, I love how it gives just enough body.
Table of Contents
What’s in Salmon Piccata?
As someone who grew up surrounded by bold flavors and fresh ingredients, I’ve learned that a few simple touches—like good extra virgin olive oil, fresh garlic, and bright citrus—can completely transform your dinner game. Here’s everything you’ll need to make this salmon piccata shine. Trust me, this easy fish recipe will leave people asking for seconds.
- Salmon: Skin-on fillets hold together better in the pan and develop that irresistible crisp texture when seared. Choose center-cut fillets for even cooking.
- Sweet paprika adds a warm color and subtle depth that enhances the salmon’s natural flavor without overpowering it.
- Oregano: Earthy and aromatic, this Mediterranean staple brings a herby background note to the dish. I’m partial to Greek oregano, but other types would also be tasty in this recipe.
- Kosher salt and freshly ground black pepper.
- Extra virgin olive oil: I use buttery Nocellara olive oil from Sicily to sear the salmon and balance the butter in the sauce. Pick up a bottle of Italian Nocellara Extra Virgin Olive Oil from Sicily and try it for yourself.
- Butter or ghee adds richness to the sauce and helps it emulsify.
- Garlic: A quick sauté infuses the oil with its bold, savory aroma—it’s the start of a great sauce!
- All-purpose flour thickens the sauce and gives it a luxurious finish. You can skip it or use cornstarch if you’re gluten-free.
- Chicken broth: Use homemade chicken stock or a low-sodium store-bought version so you can control the seasoning.
- White wine brightens the sauce with acidity and complexity. Choose something dry, like a Pinot Grigio or Chardonnay. If you want to avoid cooking with alcohol, replace it with a little extra chicken stock.
- Lemon juice and zest bring freshness and give the sauce its irresistible tang. I like to cut an extra lemon into wedges for serving, because a little extra lemon is never a bad idea with fish!
- Capers: Briny and punchy, capers give this dish its signature savory flavor.
- Fresh parsley adds a pop of color and a final layer of freshness to tie everything together.
How to Make Salmon Piccata
Lemon caper salmon is surprisingly easy and only requires about 30 minutes, making it perfect for a weeknight meal or a date-night dinner at home. You’ll start by building flavor right in one pan, crisping the salmon and then building a bright, buttery lemon-caper sauce. Here’s how to make it:
- Season the salmon: Pat 4 skin-on salmon fillets (about 4 to 6 ounces each) dry. Season with 1 teaspoon sweet paprika, 1 teaspoon Greek oregano, and about 1/2 teaspoon each kosher salt and black pepper. Line a plate with paper towels.
- Sear the salmon: In a large non-stick skillet, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering. Increase the heat to medium-high and place the salmon flesh-side down. Press gently with a fish spatula for about 10 seconds, then sear undisturbed for 4 minutes until golden and crispy. Flip and cook skin-side down for 1 more minute. Transfer to the paper towel-lined plate. The salmon doesn’t need to be cooked through at this point.
- Make the piccata sauce: In the same skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon of butter or ghee. Once the butter melts, add 3 thinly sliced garlic cloves and stir until fragrant, about 30 seconds. Sprinkle in 2 teaspoons all-purpose flour and stir briefly, then add 1/2 cup chicken broth, 1/2 cup dry white wine, the zest and juice of 1 large lemon (about 2 tablespoons juice), and 1/4 cup drained capers. Simmer, whisking, for 4 minutes or until slightly thickened. Whisk in the remaining 2 tablespoons butter until emulsified and glossy. Taste and adjust seasoning with salt and pepper if needed.
- Finish and serve: Nestle the salmon back into the sauce, skin-side down, and spoon some sauce over the top. Warm through for a minute or two. Sprinkle with 3 tablespoons finely chopped fresh parsley and serve with extra lemon wedges, if you like.
Tips for Perfect Pan-Seared Lemon Caper Salmon
These are my top tips for making perfectly pan-seared salmon, every time! These little details make all the difference in achieving that nice browning while keeping the inside tender and juicy.
- Pat the salmon dry first: Use a paper towel to blot away moisture before seasoning—a dry surface helps crisp the salmon.
- Get your pan hot: A hot pan helps the salmon sear quickly and release easily. I often reach for a spatter screen at this point, because the fish does sizzle and spit a bit in the hot pan.
- Let it cook undisturbed: Once the salmon hits the pan flesh-side down, resist the urge to move it. Let it sear for a few minutes or until it releases easily. If it’s still stuck, give it another moment.
- Reach for a fish spatula: I love using a thin, flexible fish spatula for flipping—it slides right under the salmon without breaking that crispy crust. When cooking in a nonstick pan, I reach for one with a silicone edge so as not to damage the coating.
- Finish in the sauce: After making the lemony piccata sauce, return the salmon to the pan. It’ll soak up all that flavor without overcooking.
- Don’t overdo it: Perfectly cooked salmon should be just opaque and flake easily with a fork. If you’re not sure, use an instant-read thermometer. The USDA recommends cooking salmon to an internal temperature of 145°F, measured at the thickest part of the fish. Personally, I prefer salmon cooked to about 135°F.
What to Serve with Salmon Picatta
Serve this lemon caper salmon over a simple base like pearl couscous, or add another layer of lemon flavor by serving it with lemony pasta. Bonus: there’s lots of overlap between the ingredient lists! Alternatively, keep it low-carb by serving it with grilled zucchini or over sautéed spinach. Don’t forget to spoon that sauce over everything!
More Lemon-Caper Goodness
Meat and Poultry
Easy Lemon Chicken Piccata
Italian
Chicken Piccata Meatballs
Meat and Poultry
Baked Chicken Breasts in an Artichoke and White Wine Sauce
Fish and Seafood
20-Minute Fish Piccata
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Salmon Picatta
Ingredients
- 4 skin-on salmon fillets (about 4 to 6 ounces each)
- 1 teaspoon sweet paprika
- 1 teaspoon Greek oregano
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 3 tablespoons butter or ghee, divided
- 3 garlic cloves, thinly sliced
- 2 teaspoons all purpose flour
- 1/2 cup chicken stock or broth
- 1/2 cup dry white wine
- 1 large lemon, zested and juiced (at least 2 tablespoons lemon juice)
- 1/4 cup capers, drained (2 ounces)
- 3 tablespoons finely chopped fresh parsley, for garnish
- Lemon wedges, to serve (optional)
Instructions
- Season the salmon. Pat the salmon dry and season with the paprika, oregano, and a big pinch each of salt and pepper (about 1/2 teaspoon each).
- Sear the salmon. In a large non-stick pan or skillet, heat about 2 tablespoons olive oil over medium heat until the oil is shimmering. Turn the heat to medium-high and add the salmon flesh-side down. Use a fish spatula to press the salmon down for about 10 seconds then let it sear undisturbed for about 4 minutes or until golden brown and crispy on the flesh side. The salmon should be about 75 percent of the way cooked and it should release easily from the pan. If it does not, give it a few more seconds. Turn the fish over and cook for another minute, pressing the salmon down briefly. Transfer the salmon to a plate lined with paper towels to drain. The fish should be nearly cooked, but it will be going back in the pan with the sauce, so it doesn’t need to be cooked through at this point.
- Make the piccata sauce. In the same skillet over medium heat, add about 1 tablespoon olive oil and 1 tablespoon of the butter. When the butter has melted, add the garlic and stir until fragrant, about 30 seconds. Stir in the flour then add the broth, white wine, lemon zest and juice, and capers. Simmer for about 4 minutes, whisking throughout. Add the remaining butter and whisk briefly until the butter is incorporated and the sauce is emulsified and slightly thickened. Taste and add salt and pepper to your liking.
- Finish and serve. Return the fish to the pan with the skin side down and drizzle with the sauce. Finish with the fresh parsley and serve with lemon wedges, if using.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika, and oregano used in this recipe.
- Storage: Just let any leftover salmon cool to room temperature, then store it in an airtight container in the fridge for up to 2 days. My preference is to enjoy it cold, flaked on top of a salad, rather than reheating it.
Nutrition
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