Salmon Piccata
Posted: 05/02/23
Updated: 01/28/25
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Lemon-buttery, pan-seared Salmon Piccata, ready in under 30 minutes. Easy for a weeknight meal, and elevated enough for special celebrations or serving company. This delicious, rich, and flaky salmon is sure to impress!
What Makes This Recipe So Good
- This salmon piccata is full of flavor, and ready in under 30 minutes! Searing the salmon gives it a deliciously crispy crust. It gives the lemon butter sauce even more flavor. It’s all cooked in one pan, which means easy cleanup. It’s an easy weeknight dinner, and dressy enough to serve to company. Everyone is sure to love this meal!
- Salmon is a great source of protein, and it’s packed with healthy nutrients, like omega-3 fatty acids. This salmon piccata is a great way to eat a delicious meal and fill up on nutrients at the same time.
- Salmon piccata pairs well with many sides. Rice or pasta are classic choices for salmon. Fresh veggies, like asparagus or broccoli, also pair well. For picky eaters, mashed potatoes would be a great option. The possibilities are endless with this dish!
Chef’s Tips
- If you want to take your salmon piccata to the next level, replace chicken broth and lemon juice with dry white wine. Dry white wine adds depth to the flavors, elevating the dish even more.
- Leftovers can easily be reheated. Store salmon in an airtight container, and it will stay fresh up to 3 days in the fridge. To reheat, place in a small saucepan and warm over low heat. Alternatively, you can place salmon on a baking sheet and cook at 275° Fahrenheit. Low and slow is the key! Fully heated, internal temperature of salmon should be between 125℉ to 130℉.
- Fresh salmon is always best, but frozen works in a pinch! Allow the salmon to thaw completely, then pat dry with a paper towel before moving forward with cooking.
More Delicious Seafood Dinners
- Shrimp Francese
- Seafood Baked Potato
- Air Fryer Tuna Steak
- Shrimp Carbonara
- Seafood Jambalaya
- Cajun Shrimp Bisque
- Lobster Mac and Cheese
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Salmon Piccata
30-minute salmon piccata is easy enough for a busy weeknight meal but elevated enough to serve to guests or on a special occasion.
servings
Ingredients
- 4 8-ounce salmon fillets
- 1 teaspoon salt more or less to taste
- ½ teaspoon freshly cracked black pepper more or less to taste
- 4 tablespoons butter divided
- ¼ cup fresh lemon juice juice from approximately 2 medium lemons
- ½ cup low-sodium chicken broth
- 1 teaspoon cornstarch
- 3 tablespoons capers drained
- ¼ cup chopped fresh parsley plus more to garnish
- thinly sliced lemon coins optional, to garnish
Equipment
- Cutting board
- Paper towels
- Large skillet
- Tongs
- large plate
- Small mixing bowl
- whisk
Instructions
- Place salmon slices on cutting board. Pat each slice completely dry on all sides with paper towels. After patting salmon dry, season salmon slices evenly with salt and pepper on all sides. Set aside.
- Heat large skillet over medium-high heat. When pan is warm, add 2 tablespoons butter. Let butter melt completely, swirling pan occasionally to distribute butter across entire surface.
- Once butter is melted, but not browned or bubbling, gently place seasoned salmon slices in skillet. Sear salmon 3 minutes, or until golden brown on underside. Flip salmon over and sear other side 3 minutes or until golden brown.
- Carefully transfer salmon to large plate and set aside. Return skillet to heat and add remaining 2 tablespoons butter. Reduce heat under skillet to medium.
- While butter melts, add lemon juice, chicken broth, and cornstarch to small mixing bowl. Whisk ingredients vigorously until fully combined, then pour mixture into skillet with melted butter.
- Simmer mixture, stirring occasionally, 3 to 5 minutes or until thickened.
- Remove skillet from heat. Add capers and chopped parsley, and stir until just incorporated. Return salmon to skillet and flip 2 to 3 times to coat salmon in sauce.
- Transfer salmon slices to serving plates and top with additional sauce. Garnish with thinly sliced lemon coins and additional parsley if desired. Serve immediately with sides of choice.
Notes
- Salmon: If purchasing a whole salmon fillet, we recommend using a 2-3 pound fillet for 4 people. Slice the fillet into 4 equal slices before beginning recipe.
- Chicken Broth & Lemon Juice: If desired, replace the chicken broth and lemon juice with ¾ cup dry white wine. Sauvignon blanc and pinot grigio would work well in this recipe.
- Cornstarch: Cornstarch can be replaced with arrowroot starch if needed.
- Make it Dairy Free: Use dairy-free butter.
- Leftovers: Refrigerate leftover salmon piccata in an airtight container with plenty of sauce, to retain moisture. If stored properly, salmon piccata can keep up to 3 days.
Nutrition Information
Serving: 1serving | Calories: 436kcal | Protein: 46g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 0.5g | Total Carbs: 3g | Fiber: 0.4g | Sugar: 0.5g | Net Carbs: 2.6g | Vitamin C: 11mg | Cholesterol: 155mg | Sodium: 949mg | Potassium: 1182mg | Calcium: 42mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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