Salmon Piccata

By Becky Hardin

Updated Jun 18, 2025

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This one-pan salmon piccata is one of my all-time favorite meals. Piccata is a classic Italian dish, and let me tell you, Italians know how to do flavor. Fresh salmon fillets smothered in a silky, rich sauce with a burst of tangy and briny flavors! Made in 30 minutes, this salmon piccata recipe is my weeknight hero!

I’m a huge fan of chicken piccata, so I knew I would love it made with salmon. 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!

Recipe Card

Salmon Piccata Recipe

4.61 from 76 votes

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 4 people

Author: Becky Hardin

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Creamy, rich, tangy and so delicious, this salmon piccata recipe is the perfect weeknight meal. Ready to serve in 30 minutes.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

For the Salmon

• ▢ ½ cup all-purpose flour or sub 1-1 gluten free if required
• ▢ 4 (8-ounce) salmon fillets I like wild Alaskan but any will work
• ▢ 1 tsp kosher salt
• ▢ 2 tsp lemon pepper seasoning
• ▢ 2 tbsp European style salted butter

For the Sauce

• ▢ 2 tbsp European style salted butter
• ▢ 2 cloves garlic minced
• ▢ 2 tbsp all-purpose flour
• ▢ ⅓ cup dry white wine
• ▢ 1 cup low-sodium chicken broth
• ▢ 4 tbsp lemon juice
• ▢ ½ cup heavy cream room temperature
• ▢ 1 whole lemon thinly sliced
• ▢ ¼ cup capers drained
• ▢ 2 tbsp 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 tsp kosher salt, 2 tsp lemon pepper seasoning
• In a large skillet over medium heat, heat 2 tbsp 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 tbsp European style salted butter

For the Sauce

• Return the same pan to the heat and melt 2 tbsp of Danish Creamery butter. Stir in the garlic and sauté until fragrant, 1-2 minutes, then stir in the flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly.
  2 tbsp European style salted butter, 2 cloves garlic, 2 tbsp 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 tbsp 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 tbsp chopped fresh parsley

Becky’s Tips

•  Use European-style butter to create an ultra-rich and creamy sauce. It contains 85% butterfat, which is more than traditional American-style butter.
• Substitute wine with chicken stock if you don’t want to cook with wine.
• If you use chicken thighs, the recipe will remain the same, but the cooking time will be increased.

Serving: 1filletCalories: 635kcalCarbohydrates: 21gProtein: 50gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 188mgSodium: 1103mgPotassium: 1299mgFiber: 2gSugar: 2gVitamin A: 1071IUVitamin C: 17mgCalcium: 77mgIron: 3mg

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 tbsp of Danish Creamery butter. Stir in 2 minced cloves of garlic and sauté until fragrant, 1-2 minutes, then stir in 2 tbsp 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 tbsp 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 the pan and let it 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.

How to Store

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 homemade pasta or this quick and easy instant pot 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.

more salmon recipes to try

Grilled Salmon with Avocado Salsa

Bourbon Brown Sugar Glazed Salmon

Lemon Butter Salmon in Parchment Paper

Air Fryer Salmon