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salmon piccata with capers and lemon slices on top
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5 from 1 vote

Salmon Piccata

This easy one pan, 30-minute salmon piccata is such a delicious dinner. The salmon is tender, and the lemon caper sauce is bright and rich. This dish pairs well with almost anything to make a satisfying dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian American
Servings: 4 people
Calories: 457kcal
Author: Tania

Equipment

Ingredients

  • 4 (6-ounce) filets salmon skin removed
  • Salt and pepper
  • ¼ cup all-purpose flour for dredging
  • Olive oil
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon finely diced shallots
  • 3 cloves fresh garlic, finely minced
  • 2 tablespoons capers drained, plus more to taste
  • ¼ cup white wine Sauvignon Blanc or Pinot Grigio
  • ½ cup chicken broth plus more as needed
  • 1 to 2 tablespoons fresh lemon juice to taste
  • ½ a lemon thinly sliced
  • Chopped Italian parsley garnish

Instructions

  • Pat dry salmon filets and season with salt and pepper on both sides. Gently dredge with a thin coating of all-purpose flour, shaking off any excess. Note: The flour coating will give it a nice golden brown crust and also help thicken the sauce slightly.
  • Heat a few generous drizzles of olive oil in a large nonstick skillet over medium heat. Cook salmon on both sides, about 4-6 minutes per side (depending on the thickness), until golden brown or until the center reaches 135-140F. Remove from the pan and set aside.
  • To the same pan, melt 2 tablespoons of the butter. Sauté shallots and garlic for about 2 minutes until fragrant. Add the capers and white wine, scraping any brown bits.
  • Next, add lemon slices to get a nice char. Stir in the chicken broth and freshly squeezed lemon juice (to taste). Season with salt and pepper to taste, then let it simmer for another 1-2 minutes for the flavors to come together.
  • Turn off the heat. Then, immediately stir in the remaining 2 tablespoons of butter until the sauce is slightly thickened and glossy. Tip: Only add the butter off the heat, don’t let it simmer, otherwise the sauce will not thicken.
  • Return the salmon to the pan and spoon over the sauce. Garnish with Italian parsley and more lemon slices. Serve immediately.

Notes

  • For best results, use freshly squeezed lemon juice for the sauce.
  • Important: At the end, add the butter off the heat. Let it melt gently to slightly thicken the sauce and add rich, buttery flavor. Avoid simmering the butter, as this will prevent the sauce from thickening properly.
  • Preferably, remove the skin from the salmon beforehand, especially since we are coating it a layer of flour.
  • How long to cook salmon: It depends on the thickness and how done you want it, but usually 4-6 minutes per side, or until internal temperature reaches 135-14F.
  • Store leftovers in an airtight container and refrigerate for up to 3 days.
  • Reheat: Place leftovers in pan over medium heat until warmed through. You may need to add a splash of broth to loosen sauce. Or reheat in the microwave oven.
 
Substitutions and variations:
  • White wine: A splash of broth, or omit
  • Shallots: Finely diced yellow onion
  • Chicken broth: Vegetable broth
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 457kcal | Carbohydrates: 9g | Protein: 35g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 298mg | Potassium: 903mg | Fiber: 1g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg