Salmon Piccata

Salmon Piccata is a salmon lover’s twist on classic piccata. Crispy seared salmon is adorned with a lemon butter caper sauce, a simple recipe that takes this buttery fish to new flavor heights. A delectable dish that’s dinner party special and weeknight easy, made in less than 30 minutes.

There’s something special about salmon. That pink flesh and silvery skin are irresistible. There are few other types of fish with so much character. And the best part? Salmon is incredibly easy to cook.

Ingredients You Need to Make Salmon Piccata

• Salmon Fillets: Skin removed and of even thickness. Or skin-on, directions for crisping it up in the recipe notes.
• Butter: Salted or unsalted.
• Chicken Broth: Or chicken stock. You could also use fish stock to make this a Pescetarian friendly dish.
• Lemons: One for the recipe and an optional second one for garnish.
• Capers: Brined or salt cured, rinsed and drained.
• Avocado Oil: Or other high heat vegetable oil to give you that great sear!
• Parsley: Optional for garnish.
• Kosher Salt and Freshly Ground Black Pepper

It all starts with a couple of thick, skinless salmon filets (or skin-on if you prefer to crisp up the skin). Though piccata recipes typically call for coating with flour or cornstarch (like my Pork Piccata, Shrimp Piccata and Chicken Piccata / Chicken Thigh Piccata), with salmon piccata just searing them works best. The salmon fillets end up lighter in calories, but still enticingly crispy. An ideal main course for a dinner party where some of your guests may follow a gluten-free or keto / low-carb diet (make Cauliflower Piccata for those following a vegetarian diet).

Once you sear the salmon fillets (take care to not overcook them!) you’ll let them rest and use the same skillet to put together the luscious lemon butter caper sauce. You’ll just need a splash of broth, fresh lemon juice, a few spoonfuls of capers and butter. Drizzled over the steamy salmon, you’ll end up with a restaurant-quality meal that no one will believe you prepared in minutes. 

What to Serve with Salmon Piccata

• Roasted Italian Potatoes or Fondant Potatoes and Arugula Salad or Roasted Broccoli and Cauliflower
• Mashed Red Potatoes and Rapini with Raisins and Hazelnuts
• For dessert: Chocolate Panna Cotta or Affogato

More Delicious Versions of Piccata

• Cod Piccata
• Shrimp Piccata
• Cauliflower Piccata
• Chicken Piccata
• Chicken Thigh Piccata
• Pork Piccata

How to Make Salmon Piccata

In a large non-stick skillet, sear seasoned salmon fillets flesh side down in hot oil until crispy. Gently flip and cook 1 minute more; transfer to plate. 

Pour out and discard oil. Return skillet to heat and add broth, lemon juice, and capers; bring to boil and reduce slightly. Stir in butter. Return salmon fillets to skillet and spoon sauce over until salmon is warm and just cooked through.

Transfer salmon to platter and spoon sauce over. Garnish with lemon slices and parsley if desired; serve.