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+ servings
Close up of salmon piccata and sauce in a skillet.
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5 from 4 reviews

15-Minute Pan Seared Salmon Piccata

Easy and flavorful, this Salmon Piccata takes just 15 minutes to make and is so tender and flaky! Crispy pan-seared salmon filets are served in a tangy and zesty lemon and white wine sauce. Top the pan-cooked salmon with chopped parsley and capers for an elegant, healthy salmon dinner.
Prep5 minutes
Cook10 minutes
Total15 minutes
Course: Dinner
Cuisine: Italian
Keyword: crispy salmon, piccata sauce, white wine sauce
Servings: 4 servings
Calories: 213kcal
Author: Ari Laing


For the Salmon

  • 4 (6 oz) salmon filets
  • ½ cup all-purpose flour
  • 1 tsp Kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 Tbsp extra virgin olive oil

For the Piccata Sauce

  • 4 cloves garlic smashed
  • ½ cup dry white wine such as Pinto Blanc or Pinot Gris
  • ¼ cup chicken stock or vegetable stock low-sodium
  • 2 Tbsp capers drained
  • 5 Tbsp unsalted butter cut into pieces, divided
  • 1 lemon juiced about 3 Tbsp
  • 2 Tbsp parsley finely chopped


  • 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, 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, then add remaining 4 Tbsp butter. Swirl until butter has completely melted. Remove pan from the heat, add 3 Tbsp fresh lemon juice and2 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.


  • Cook with a wine that's good enough to drink! The flavors concentrate as it reduces, so you definitely want to use something you enjoy. We recommend Pinot Blanc  or Pinot Gris. See post for more recommended wine pairings!
  • Use fresh lemon juice. The lemon juice is the star of the sauce. It will taste so much better than what comes in a plastic container.
  • Leftovers will keep for 2-3 days in a fridge. Store in an airtight container in a refrigerator.


Serving: 1salmon filet | Calories: 213kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 711mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 604IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg
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