Salmon Piccata is a classic Italian dish that showcases the delicate flavor of salmon with a bright, tangy lemon sauce. The combination of crispy-skinned salmon (though yes, skinless is fine), capers, and white wine creates a vibrant sauce that is so good you’ll want pasta, rice, or bread for sopping up every last bit. The best part is that this salmon recipe can be on the table in just 20 minutes.
While some piccata recipes use heavy cream, I don’t think it’s necessary. It weighs down the sauce and dilutes the sauce. Be sure to use a white wine you love drinking (recommended pairings below!) and read on for tips on how to emulsify your sauce without adding cream.
For more salmon dinner ideas, consider trying our slow-baked salmon or this salmon cooked in parchment paper next! Browse all of our seafood recipe suggestions for more dinner inspiration!
First, What Is Piccata?
Piccata generally refers to chicken or veal that is dredged in flour, then pan seared and served with a sauce made from lemon, capers, butter, and, often white wine or chicken broth. Though salmon may not be traditional in Italian piccata (that’s often chicken or veal!), it’s a natural pairing with the sauce ingredients.
Ingredients
- Salmon filets, skin on or off. This is Atlantic salmon, but wild salmon is great here — just cook for 1 minute less per side!
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper, to season everything!
- Garlic
- Dry white wine, such as Pinot Grigio or Pinot Blanc
- Capers, drained and rinsed. If you don’t want to use capers, you can substitute with chopped green olives for a similar briny flavor.
- Chicken broth, chicken stock, or vegetable stock
- Unsalted butter
- Fresh lemons: This is non-negotiable, you have to use fresh lemons to make this lemony salmon piccata!
- Fresh parsley
- Flaky sea salt, for serving!
- Olive oil
Directions
This is the same cooking method we use for pan seared salmon, whether we’re making salmon piccata or simply pan frying salmon fillets without any added sauce. It’s foolproof!
To cook salmon:
- Prepare the salmon filets. First, dry salmon by patting gently on all sides with a paper towel.
- Make the dredge. Combine all-purpose flour, kosher salt, and black pepper in a shallow bowl.
- Season the salmon filets. Season salmon filets on all sides with flour, shaking off any excess.
- Cook the salmon on a stovetop. Heat oil in a large skillet over medium-high heat. When hot, add salmon, flesh side down, and cook for 3 minutes undisturbed. Carefully turn salmon over so it is now skin side down, then cook an additional 2-3 minutes for medium-rare. Transfer salmon to a plate while you make the sauce.
Salmon is medium-rare (our preferred doneness for the fish) when the internal temperature reaches 110-125F.
Make The Piccata Sauce
- Add smashed garlic cloves to the pan, then cook until fragrant and browned.
- Pour in white wine and capers, bring to a boil, then reduce slightly.
- Pour in stock, lower the heat, then add cold butter. Swirl until the butter has completely melted.
- Remove pan from the heat, add fresh lemon juice and chopped parsley, then stir once more. Taste and adjust seasoning.
- Return pan cooked salmon filets to piccata sauce, garnish with additional parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra piccata sauce spooned on top!
Ingredient Substitutions
- Other seafood: You can substitute other white fish, such as cod or halibut.
- Frozen salmon: Sometimes frozen salmon is a better option than fresh fish if you cannot get high-quality fresh fish locally. Just be sure to thaw it completely before cooking.
- Flour: If you are gluten-free, use a gluten-free flour blend.
- White wine: If you don’t have white wine, you can use chicken broth or vegetable broth.
Ari’s Best Tips!
- For extra crispy skin, pat the salmon dry thoroughly before cooking.
- To prevent the salmon from sticking to the skillet, make sure the oil is hot enough before adding the fish.
- For a smooth sauce, lower the temperature before adding cold butter, then swirl into the pan to emulsify.
Make-Ahead, Leftovers, & Storage
Leftovers should be stored in an airtight container in a fridge and used within 3 days. Remember, seafood has a shorter shelf life than meat or poultry. Reheat gently in a skillet or microwave. I do not recommend freezing the sauce.
Serving Suggestions
Salmon piccata is incredibly versatile and can be enjoyed in many ways. Here are a few suggestions:
- Classic: Serve with a side of pasta tossed in olive oil and garlic.
- Light and Fresh: Pair with roasted asparagus or broccoli for a lighter meal.
- Hearty: Serve with a side of garlic mashed potatoes or quinoa for a more substantial dish.
Other side dishes I love with this salmon: Sicilian cauliflower, blistered green beans, or roasted broccolini with garlicky breadcrumbs.
Wine Pairings!
- White wine: Pinot Blanc, or Sauvignon Blanc
- Red wine: Pinot Noir or Gamay
- Provence-style rosé is great!
Another easy, flavorful salmon recipe that the whole family will love!
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20-Minute Pan-Seared Salmon Piccata
Equipment
Ingredients
For the salmon
- 4 (6 oz) salmon filets, skin on or off
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
For the piccata sauce
- 4 cloves of garlic, smashed and peeled
- ½ cup dry white wine
- ¼ cup low-sodium chicken stock, seafood stock, or vegetable stock
- 2 Tbsp capers, drained
- 4 Tbsp unsalted butter, cold, cut into pieces
- 1 medium lemon, juiced, about 3 Tbsp, plus lemon wedge or rounds
- 2 Tbsp fresh parsley, finely chopped, plus more for serving
- Flaky sea salt
Serving suggestions
- Pasta, white beans, sautéed spinach, or roasted vegeatables
Instructions
- Prep the salmon. Dry salmon by patting gently on all sides with a paper towel. Combine ½ cup all-purpose flour, 1 tsp Kosher salt, and ¼ tsp black pepper in a shallow bowl. Season salmon filets on all sides with flour, then shake off any excess.
- Pan sear the salmon. Heat 1 Tbsp oil and 1 Tbsp butter in a large skillet over medium-high heat. When hot, add salmon (flesh side down if using skin on) and cook for 3 minutes undisturbed. Carefully turn salmon over so it is now skin side down, then cook an additional 2-3 minutes for medium-rare. Transfer salmon to a plate while you make the sauce.
- Make the piccata sauce. Add smashed garlic cloves to the pan, then cook until fragrant and browned, about 30 seconds. Add ½ cup white wine and 2 Tbsp capers, bring to a boil, and cook for about 1-2 minutes to reduce.
- Finish the sauce. Pour in ¼ cup stock (or water), turn heat down to medium-low, then add remaining 4 Tbsp butter. Swirl until butter has completely melted. Remove the pan from the heat, add 3 Tbsp fresh lemon juice and 2 Tbsp chopped parsley, then stir one final time. Taste and adjust seasoning as necessary.
- Finish, then serve. Return cooked salmon filets to piccata sauce, garnish with additional parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra piccata sauce spooned on top.
Notes
- Nutrition facts do not include serving suggestions, such as pasta, white beans, or vegetables.
- Leftovers should be stored in an airtight container in a fridge and used within 3 days. Remember, seafood has a shorter shelf life than meat or poultry. Reheat gently in a skillet or microwave.
Nutrition
Photography by: Jo Harding.
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