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Salmon piccata in a white skillet, garnished with lemon wedges.

Salmon Lemon Piccata

This restaurant-quality Salmon Piccata serves up crispy salmon fillets glazed with a tangy sauce made with lemon juice, wine, capers and butter.
4.4 from 5 ratings

Ingredients

  • 4 skinless salmon fillets about 5-6 ounces each, patted dry
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 1 cup chicken broth
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice be sure to zest the lemon first
  • ¼ cup capers drained and rinsed
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon grated lemon zest
  • 2 tablespoons finely chopped fresh parsley optional
  • Lemon slices for garnish (optional)

Instructions

  • Season all sides of salmon fillets with salt and pepper. Place flour in shallow dish and dredge all sides of each piece of salmon with flour, shaking off excess flour.
  • In large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add olive oil and swirl to mix butter and olive oil.
  • Add salmon to skillet and cook 6 to 8 minutes or until salmon is deep golden brown and easily releases from pan, turning once halfway through cooking, and gently pressing each side of the salmon down with a spatula so it makes good contact with the pan. Transfer salmon to a plate and cover with foil to keep warm. 
  • Reduce heat on skillet to medium-low. Add garlic and cook 15 seconds or until garlic is fragrant. 
  • Add broth, wine and lemon juice to skillet and increase heat to medium-high. Cook 8 to 10 minutes or until mixture is reduced by half, stirring and scraping bottom of pan as it cooks.
  • Reduce heat to medium-low and stir in capers, thyme, lemon zest and remaining 2 tablespoons butter. Taste sauce and season with additional salt and pepper if desired. When butter is melted, transfer salmon back to skillet and turn so salmon is covered in sauce. Garnish with parsley and lemon slices, if desired, and serve immediately. 

Notes

  • While sometimes salted butter makes a fine swap for unsalted, you’ll want to use unsalted butter here, based on the amount of other salty ingredients.
  • Use the freshest lemon you can find for the zest and juice for the brightest flavor.
  • Consider serving salmon piccata with a glass of dry white wine like Sauvignon Blanc to complement the dish’s flavors.
Calories: 377kcal, Carbohydrates: 10g, Protein: 30g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 102mg, Sodium: 879mg, Potassium: 789mg, Fiber: 1g, Sugar: 1g, Vitamin A: 553IU, Vitamin C: 12mg, Calcium: 45mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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