This one-pan salmon piccata is one of my all-time favorite easy weeknight meals. Piccata is a classic Italian dish, and let me tell you, Italians know how to do flavor. Fresh salmon fillets smothered in a silk and rich sauce with a burst of tangy and briny flavors– delicious! Made in 30 minutes, this salmon piccata recipe is a total weeknight hero!
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I’m a huge fan of chicken piccata, so I knew I would love it made with salmon instead. This meaty and flaky fish pairs so perfectly with the bright, and briny piccata sauce. Using high-fat European-style butter takes this one to the next level for me, so I hope you’ll give it a try!
What’s in This Salmon Piccata Recipe?
- Flour: All-purpose flour helps to create a crispy coating on the salmon and to thicken up the creamy lemon sauce.
- Salmon: I like wild Alaskan salmon because it is low in fat and has a super fresh flavor.
- Lemon Pepper Seasoning: This premade seasoning blend adds tons of flavor to the fish with very little effort.
- Butter: European Style Butter creates an ultra-rich and creamy sauce because it contains 85% butterfat, which is more than traditional American-style butter.
- Garlic: Adds an earthy and savory component to the sauce that deepens the flavor.
- Wine: Dry white wine adds a bright and acidic component to the sauce that balances out the creaminess of the butter.
- Broth: Low-sodium chicken broth creates a savory and umami base of flavor for the sauce.
- Lemon: Lemon juice adds bright acidity and lemon flavor to the sauce, while whole lemon slices create a beautiful presentation.
- Heavy Cream: Makes the sauce super rich and creamy.
- Capers: These pickled flower buds add a briny component to this dish that can’t be beat!
- Parsley: Adds a pop of color and freshness.
Tips for Success
- Make this recipe gluten-free by dredging the salmon in a 1:1 GF all-purpose flour.
- If you don’t want to cook with wine, you can substitute it for extra chicken stock.
- This recipe can also be made with chicken breasts or thighs. The recipe will remain the same, but the cooking time will need to be increased a little to ensure that it is fully cooked through.
How to Store and Reheat
Store leftover salmon piccata in an airtight container in the refrigerator for up to 3 days. Because the butter is so rich and fatty, the sauce will congeal in the fridge, but don’t panic! Simply reheat the whole thing in a pot or pan set over medium-low heat until the sauce melts back down and the salmon is warmed through to at least 125°F.
Serving Suggestions
My favorite way to enjoy this salmon piccata is over some homemade pasta or rice. The sauce is so good, I just can’t let a drop go to waste! An easy side of lemon Parmesan roasted broccoli pairs well with the rich piccata sauce, too.
5-Star Review
“This was the first time I have cooked salmon. It was amazing. My foodie daughter’s eyes about popped out of her head. Not only delicious but looked great on the plate.” -Amber
Salmon Piccata Recipe
Ingredients
For the Salmon
- ½ cup all-purpose flour
- 4 (8-ounce) salmon fillets
- 1 teaspoon kosher salt
- 2 teaspoons lemon pepper seasoning
- 2 tablespoons European Style Salted Butter
For the Sauce
- 2 tablespoons European Style Salted Butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 1 cup low-sodium chicken broth
- 4 tablespoons lemon juice
- ½ cup heavy cream room temperature
- 1 whole lemon thinly sliced
- ¼ cup capers drained
- 2 tablespoons chopped fresh parsley for garnish
Instructions
For the Salmon
- Add the flour to a shallow bowl and set aside for now.½ cup all-purpose flour
- Season the salmon fillets evenly with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside.4 (8-ounce) salmon fillets, 1 teaspoon kosher salt, 2 teaspoons lemon pepper seasoning
- In a large skillet over medium heat, heat 2 tablespoons Danish Creamery butter. Sear salmon until golden on both sides, 4-5 minutes a side. Transfer the salmon to a foil-tented plate to keep warm while you make the sauce.2 tablespoons European Style Salted Butter
For the Sauce
- Return the same pan to the heat and melt 2 tablespoons of Danish Creamery butter. Stir in the garlic and sauté until fragrant, 1-2 minutes, then stir in the 2 tablespoons of flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly.2 tablespoons European Style Salted Butter, 2 cloves garlic, 2 tablespoons all-purpose flour
- Slowly whisk in the wine and scrape any bits from the bottom of the pan.⅓ cup dry white wine
- Pour in the chicken broth and allow to simmer for 4-5 minutes, then stir in the lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be.1 cup low-sodium chicken broth, 4 tablespoons lemon juice, ½ cup heavy cream, 1 whole lemon, ¼ cup capers
- Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3-4 minutes more. Garnish with parsley and serve.2 tablespoons chopped fresh parsley
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Salmon Piccata Step by Step
Dredge the Salmon: Add ½ cup of all-purpose flour to a shallow bowl. Season 4 (8-ounce) salmon fillets evenly with 1 teaspoon of kosher salt and 2 teaspoons of lemon pepper seasoning and dredge in flour, shaking off any excess flour. Set aside.
Sear the Salmon: In a large skillet over medium heat, heat 2 tablespoons of Danish Creamery butter. Sear the salmon until golden on both sides, 4-5 minutes a side. Transfer the salmon to a foil-tented plate to keep warm while you make the sauce.
Make a Roux: Return the same pan to the heat and melt 2 tablespoons of Danish Creamery butter. Stir in 2 minced cloves of garlic and sauté until fragrant, 1-2 minutes, then stir in 2 tablespoons of flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly.
Deglaze the Pan: Slowly whisk in ⅓ cup of dry white wine and scrape any bits from the bottom of the pan.
Thicken the Sauce: Pour in 1 cup of low-sodium chicken broth and allow to simmer for 4-5 minutes, then stir in 4 tablespoons of lemon juice, ½ cup of room-temperature heavy cream, 1 whole lemon cut into slices, and ¼ cup of drained capers. Taste and season once more with salt and regular pepper if need be.
Simmer and Serve: Return the cooked salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3-4 minutes more. Garnish with 2 tablespoons of chopped fresh parsley and serve.
Has anyone tried this dairy free?
This was the first time I have cooked salmon. It was amazing. My foodie daughter’s eyes about popped out of her head. Not only delicious but looked great on the plate.
I love hearing that!
I made this dish almost exactly as written, but made 1/3 more gravy. Served it over rice and the whole family cleaned their plates. That’s saying something with two picky teens!
I love to hear that!
This was amazing! My seafood loving 8 year/old said it was the best salmon he’s eaten all year!
That’s awesome, Rebecca!
Yum!
Looks delicious, Jessica!
My wife and I tried this recipe yesterday and felt it was very good. Fantastic lemon flavor, I like the heavy cream added to help it stick to the salmon and the capers were a great bite of salt mixed into the angel hair pasta we made.
The added flour when the garlic is being sautéed was a bit much and it turned the sauce a bit too thick. I think I’ll just use cornstarch next time.
That looks mouth-watering!!