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

Salmon Piccata

This quick and simple salmon piccata can be on your plate in less than 20 minutes! Crispy pan seared salmon filets are served in a tangy and zesty lemon and white wine sauce. Top with chopped parsley and capers for an elegant, healthy weeknight dinner or date night in!
Prep5 mins
Cook10 mins
Total15 mins
Course: Dinner
Cuisine: Italian
Keyword: crispy salmon, piccata sauce, white wine sauce
Servings: 4 servings
Calories: 213kcal
Author: Ari Laing


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


  • Dry salmon by patting gently on all sides with a paper towel. Combine all-purpose flour, kosher salt, and black pepper in a shallow bowl. Season salmon filets on all sides with flour, shaking off any excess.
  • Heat 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.
  • Add smashed garlic cloves to the pan, then cook until fragrant and browned, about 30 seconds. Add white wine and capers, bring to a boil, and cook for about 1-2 minutes to reduce.
  • Pour in stock (or water), turn heat down to medium, then add butter. Swirl until butter has completely melted. Remove pan from the heat, add lemon juice and parsley, then stir one final time. Taste and adjust seasoning as necessary.
  • Return cooked salmon filets to piccata sauce, garnish with additional parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra 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 if at all possible. The lemon juice is the star of the sauce. It will taste so much better than what comes in a plastic container.


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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