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.
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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
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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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
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!!