Name: Salmon Piccata Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 lb. skinless salmon fillets; Kosher salt, to taste; 1 tsp. freshly ground black pepper; 3 garlic cloves, finely chopped; 2 tbsp. capers, drained; 5 tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided; 3/4 c. low-sodium chicken broth or water; 1/4 c. white wine; 2 tsp. finely grated lemon zest; 3 tbsp. fresh lemon juice; 1/2 c. coarsely chopped fresh dill and/or parsley

If you’re craving something elegant yet surprisingly easy to make, then you’ve got to try this Salmon Piccata Recipe. I absolutely love how this dish balances the rich, tender salmon with a tangy, buttery sauce that’s loaded with capers and lemon. When I first tried it, I was hooked—not just because it tastes amazing, but because it comes together in less than 30 minutes, making it perfect for a weeknight dinner or a special occasion. Stick around, and I’ll walk you through every step so your salmon comes out perfect every time!

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Why You’ll Love This Recipe

No-Fuss Cooking: This recipe cooks salmon to crispy perfection without complicated techniques.
Bright, Bold Flavors: Lemon juice, zest, and capers create a refreshing sauce you’ll want to spoon over everything.
Versatile and Quick: Ready in about 30 minutes, perfect for weeknights or impressing guests.
Family Favorite: My family goes crazy for this dish—so tender, flavorful, and easy to make!

Four pieces of cooked salmon with a pink-orange color and slightly crispy edges sit in a white pan filled with light yellow creamy sauce mixed with green herbs and small dark green capers. Each salmon piece is topped with chopped fresh green parsley and dill. One piece of salmon is being lifted by a silver metal spatula on the right side. The pan is on a white marbled surface, and near the top left corner, there are two small glass bowls—one with green dill and another with capers. In the bottom left corner, there are some lemon wedges on a white plate. photo taken with an iphone --ar 2:3 --v 7 - Salmon Piccata, Salmon Piccata recipe, easy salmon dinner, lemon salmon skillet, quick seafood recipes

Ingredients You’ll Need

Getting your ingredients right is key here since they build the bright and buttery sauce that makes this Salmon Piccata Recipe shine. Don’t worry, nothing tricky—just fresh basics that play amazingly well together.

Flat lay of two large skinless salmon fillets, three garlic cloves finely chopped, a small dish of capers, several pieces of cold unsalted butter cut into cubes, a small bowl of chicken broth, a quarter glass of white wine, a lemon sliced showing zest and juice, a small pile of fresh chopped dill and parsley, salt and black pepper scattered artistically, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Salmon Piccata, Salmon Piccata recipe, easy salmon dinner, lemon salmon skillet, quick seafood recipes

Kosher salt: Essential for seasoning and optional for brining to get moist, flavorful salmon.
Skinless salmon fillets: I prefer skinless for easier crisping and plating, but skin-on works if you like it crispy.
Garlic cloves: Freshly chopped for that punch of aromatic goodness.
Capers: They add a briny zip that perks up the sauce magnificently.
Unsalted butter: Using cold butter pieces lets you whisk in the perfect silky, glossy sauce finish.
Low-sodium chicken broth or water: Adds depth without overpowering the lemony sauce.
White wine: A splash brightens the sauce beautifully—go for something dry and crisp.
Lemon zest and fresh lemon juice: Double the lemon love to keep the sauce fresh and tangy.
Freshly ground black pepper: Adds gentle heat and balances all the flavors.
Fresh dill and/or parsley: I like mixing both—it adds a lovely herbaceous note at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Salmon Piccata Recipe is how easy it is to make it your own. Play around with herbs, swap out the wine, or even try a dairy-free version with olive oil instead of butter—whatever suits your kitchen and taste buds.

Herb Swap: Sometimes I use fresh basil or tarragon instead of dill and parsley for a slightly different herbal twist that’s still fresh and green.
Dairy-Free: Replace butter with extra virgin olive oil for a lighter sauce that still has great flavor and texture.
White Wine Alternative: If you don’t have wine on hand, a bit of extra chicken broth with a splash of white wine vinegar works well too.
Spicy Kick: Add a pinch of red pepper flakes when cooking garlic for a subtle heat that livens up the sauce.

How to Make Salmon Piccata Recipe

Step 1: Brine or Season Your Salmon

I discovered this trick when I used to struggle with dry salmon. Soaking your salmon in a quick brine—simply cold water, salt, and about 10 minutes—makes the fish juicier and more flavorful. If you’re short on time, just seasoning both sides with salt works too, but I highly recommend the brining if you have the extra few minutes.

Step 2: Sear to Crispy Perfection

Arranging the fillets flesh side down in a cold nonstick skillet and turning on high heat is my go-to for ensuring you hear that satisfying sizzle right away. Covering the pan after the first minute traps steam to cook the salmon through without drying it out. Then, let it crisp up undisturbed on each side so you get a golden, flavorful crust—this is the moment when the salmon just transforms. Flip gently so you don’t break the fillets!

Step 3: Build the Mouthwatering Piccata Sauce

After removing the salmon, I wipe out the skillet (trust me, it makes a difference!) before melting butter with garlic and capers. This mix forms the base of the sauce’s bold flavor. Add chicken broth, white wine, lemon zest, and juice, then simmer gently until it thickens slightly—you’ll want to stir occasionally but keep it light. The magic happens when you whisk in cold butter pieces one by one; the sauce turns glossy and velvety. Finally, stir in fresh herbs for that bright, fresh finish.

Step 4: Serve and Enjoy

I like to spoon that saucy goodness generously over the salmon. You can also pop the fillets back into the skillet for a quick warm-through before plating. Either way, you’re in for a treat. This Salmon Piccata Recipe is such a winner, whether you’re making it for yourself or feeding a crowd.

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Pro Tips for Making Salmon Piccata Recipe

Don’t Skip the Brine: This simple brine keeps the salmon extra moist and flavorful—trust me, it’s worth the few extra minutes.
Cold Butter Whisk-In: Adding cold butter in small pieces while whisking creates that classic velvety piccata sauce without breaking it.
Use a Good Nonstick Pan: It makes flipping and crisping the salmon so much easier, avoiding the dreaded stuck-to-the-pan moments.
Don’t Overcook the Salmon: The salmon will finish cooking slightly in the sauce—aim for tender and just crisp on the outside.

How to Serve Salmon Piccata Recipe

Four pieces of cooked salmon with a light orange color and soft texture are arranged side by side on a white plate. Each salmon piece is topped with bright green herbs and small dark green capers. The plate has a light sauce that is pale yellow with green flecks from the herbs, spreading between and around the salmon pieces. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Salmon Piccata, Salmon Piccata recipe, easy salmon dinner, lemon salmon skillet, quick seafood recipes

Garnishes

Fresh herbs really make this dish pop, so I always add a sprinkle of chopped dill and parsley right before serving. A few thin lemon slices or wedges on the side brighten things even more and add a lovely touch of color. For an extra zing, a light dusting of cracked black pepper tops it off beautifully.

Side Dishes

My favorite sides with this Salmon Piccata Recipe are simple and fresh: roasted asparagus, buttery garlic mashed potatoes, or a crisp green salad. I also love serving it with light pasta tossed in olive oil and herbs to soak up every bit of that lemony sauce.

Creative Ways to Present

For special dinners, I like plating the salmon over a bed of quinoa or couscous with colorful roasted veggies arranged artfully around the plate. Drizzling some extra piccata sauce artistically and garnishing with microgreens makes it look restaurant-worthy—and your guests will be so impressed, you won’t even have to tell them how easy it was!

Make Ahead and Storage

Storing Leftovers

I usually store leftover salmon piccata in an airtight container in the fridge for up to two days. Be sure to keep the sauce separate if you want to maintain its texture—otherwise, the salmon might soak up too much liquid and get soft.

Freezing

I haven’t personally frozen cooked salmon piccata, as the sauce can change texture—but you can freeze fresh, seasoned salmon before cooking. Thaw completely before preparing the sauce for best results.

Reheating

To reheat, gently warm the salmon in a skillet over low heat with a splash of broth or water to keep it moist. Avoid the microwave if you can—it tends to dry out this delicate fish and sauce.

FAQs

Can I make Salmon Piccata Recipe without white wine?

Absolutely! If you want to skip the wine, substitute it with extra chicken broth and a tablespoon of white wine vinegar or lemon juice to maintain acidity and depth of flavor.
Is it necessary to brine the salmon before cooking?

Brining is optional but highly recommended. It enhances the moisture and flavor in the salmon, making it juicier. If you’re short on time, seasoning with salt works too, but the brine adds that extra wow factor.
Can I use skin-on salmon fillets for this recipe?

You can! Just ensure you crisp the skin side well to avoid a soggy texture. Cooking skin side down first helps create a crispy, delicious base, then carefully flip to cook the other side.
How do I prevent the piccata sauce from breaking?

When whisking in butter, make sure it’s cold and add it piece by piece over low heat while whisking vigorously. This gradual incorporation is the key to a smooth, glossy sauce without separation.
What sides pair best with Salmon Piccata Recipe?

Try it with garlic mashed potatoes, roasted veggies like asparagus, or a fresh green salad. Pasta tossed with herbs and olive oil also complements the lemony sauce wonderfully.

Final Thoughts

This Salmon Piccata Recipe holds a special place in my kitchen because it feels both indulgent and approachable. Every time I make it, I’m reminded how such simple ingredients can combine to create something truly memorable. Whether you’re cooking for family, friends, or just treating yourself, you’ll find that the bright, buttery sauce paired with perfectly cooked salmon never disappoints. Give it a try—I can’t wait to hear how much you love it as much as I do!