Introduction

Salmon Piccata is a bright and flavorful dish that brings together tender, seared salmon with a zesty lemon and caper sauce. This easy-to-make recipe balances rich butter and garlic with sharp vinegar and mustard, perfect for a weeknight dinner or special occasion.

The image shows four pieces of cooked salmon neatly placed on a large white plate. Each salmon fillet is topped with a creamy yellow sauce that has small green capers sprinkled on it. Thin slices of lemon are arranged on top of the salmon, adding a fresh touch and bright yellow color. A white bowl with the same yellow creamy sauce is placed in the upper right corner on a white marbled surface. A woman's hand is holding a silver fork near one of the salmon pieces, ready to eat. The overall look is clean and fresh with soft colors of pink salmon, yellow sauce, green capers, and white plate and background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 skin-on salmon fillets (4-6 oz each) or 1 large 2-3 lb fillet
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
¼ cup butter, divided (1 tablespoon + 3 tablespoons)
3 garlic cloves, minced or grated
2 teaspoons quinoa flour (or chickpea / garbanzo flour; regular flour works too)
¾ cup chicken stock or broth
¼ cup white wine vinegar or rice wine vinegar
1 tablespoon Dijon mustard
1 large lemon, zested and juiced (at least 3 tablespoons juice)

Instructions

Step 1: Pat the salmon fillets dry and season both sides with kosher salt, black pepper, and garlic powder.
Step 2: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4-6 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through. Remove salmon and set aside.
Step 3: Reduce heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in quinoa flour and cook, stirring constantly, for 1 minute to thicken the sauce base.
Step 4: Slowly whisk in chicken stock, scraping the browned bits from the pan. Add white wine vinegar, Dijon mustard, lemon zest, and lemon juice. Simmer until the sauce slightly thickens, about 3-4 minutes.
Step 5: Remove the skillet from heat and stir in the remaining 3 tablespoons of butter until melted and the sauce is smooth.
Step 6: Return the cooked salmon to the skillet and spoon the sauce over each fillet. Serve immediately with your favorite sides.

Tips & Variations

For a gluten-free option, use quinoa or chickpea flour instead of regular flour.
White wine vinegar adds a nice tang, but rice wine vinegar works well if you prefer a milder acid.
Add capers to the sauce for a classic piccata flavor twist.
Serve with steamed vegetables or a light salad for a balanced meal.

Storage

Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the salmon. The sauce may thicken when chilled; add a splash of broth or water when reheating to loosen it.

How to Serve

The image shows a white oval plate with five pieces of cooked salmon fillets arranged neatly, each topped with two or three thin lemon slices and small green capers scattered across the light yellow sauce covering the fish and plate. The salmon is a soft pink color with a slight cooked texture on top. On the right side of the plate, a fork rests with a piece of salmon on its tines, held by a woman's hand. In the background, there is a white cup filled with more of the yellow sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw them completely in the refrigerator before cooking for best results and to ensure even cooking.

Is there a substitute for chicken stock in this recipe?

You can use vegetable broth or water if you prefer a lighter flavor or want to make the dish pescatarian. Just note that this might slightly change the richness of the sauce.

Salmon Piccata Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This Salmon Piccata recipe features tender salmon fillets pan-seared to perfection and topped with a zesty, buttery lemon-caper sauce. Inspired by the classic Italian Piccata style, the sauce combines garlic, Dijon mustard, white wine vinegar, and chicken broth for a bright and flavorful complement to the rich fish. Ready in under 30 minutes, this dish is ideal for a quick weeknight dinner or an elegant meal.

Author: Matteo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian-American
Diet: Low Fat

Ingredients

Scale

Salmon:

6 skin-on salmon fillets (4–6 oz each) or 1 large 2-3 lb fillet
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil

Sauce:

¼ cup butter, divided (1 tablespoon + 3 tablespoons)
3 garlic cloves, minced or grated
2 teaspoons quinoa flour (or chickpea/garbanzo flour; regular flour works if not concerned about carbs)
¾ cup chicken stock or broth
¼ cup white wine vinegar or rice wine vinegar
1 tablespoon Dijon mustard
1 large lemon, zested and juiced (at least 3 tablespoons juice)

Instructions

Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder to enhance the flavor.
Heat the pan: Warm 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and foaming.
Cook the salmon: Place the salmon fillets skin-side down and cook for 4-5 minutes without moving to achieve a crispy skin. Flip carefully and cook the other side for an additional 3-4 minutes, or until the salmon is just cooked through. Remove salmon from the pan and set aside, keeping warm.
Sauté garlic: Reduce the heat to medium, add minced garlic to the same pan, and sauté for about 30 seconds until fragrant without browning.
Create the sauce roux: Sprinkle 2 teaspoons of quinoa flour into the pan and stir well for 1 minute to cook out the raw flour taste, combining it with the butter and garlic.
Add liquids: Gradually pour in ¾ cup chicken stock and ¼ cup white wine vinegar while stirring constantly to avoid lumps. Bring the mixture to a simmer to thicken slightly.
Incorporate flavors: Stir in 1 tablespoon Dijon mustard, lemon zest, and juice. Allow the sauce to simmer for 2-3 minutes, adjusting seasoning with salt and pepper if needed.
Finish the sauce: Remove the pan from heat and whisk in the remaining 3 tablespoons of butter until the sauce becomes glossy and smooth.
Serve: Plate the salmon fillets and spoon the lemon butter piccata sauce generously over the top. Garnish with extra lemon slices or fresh herbs if desired.

Notes

You can substitute quinoa flour with chickpea or all-purpose flour based on availability and dietary preference.
Use skin-on salmon to get a crispy texture when pan-searing.
Make sure not to overcook the salmon to keep it moist and tender.
If preferred, use rice wine vinegar instead of white wine vinegar to reduce acidity.
This recipe pairs well with steamed vegetables, rice, or a light salad.

Keywords: Salmon Piccata, lemon butter sauce, pan-seared salmon, quick dinner, Italian seafood recipe