Salmon Piccata Recipe

4.61 from 76 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

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

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

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.