Salmon Piccata recipe

30 min

2 servings

This Salmon Piccata recipe can be on the table in just 20 minutes! It features pan-seared salmon served with a smooth, creamy, lemony piccata sauce. Unlike some piccata recipes that use heavy cream, this version skips it to keep the sauce light and vibrant, preserving the bright lemon flavor.
Piccata traditionally refers to chicken or veal dredged in flour, pan-seared, and served with a sauce made from lemon, capers, butter, and often white wine or chicken broth. This salmon variation is quick to prepare, coming together in under 20 minutes, making it a favorite for weeknight dinners.

Servings: 2

Ingredients

Salmon fillets: 450 g (1 lb)
Garlic: 2 cloves
Capers: 2 tbsp (30 ml)
White wine (optional): 60 ml (¼ cup)
Chicken stock or water: 250 ml (1 cup)
Olive oil: 15 ml (1 tbsp)
Flour: 15 g (1 tbsp)
Unsalted butter: 45g (3 tbsp)
Lemon: 1 piece (juice and optional zest)
Salt and pepper: to taste

Cooking Instructions

Prep the salmon:

Pat the salmon fillets dry on all sides with a paper towel. Season both sides with salt and pepper.

Optional flavor boost:

For extra zesty flavor, consider adding lemon zest from the lemon before juicing it.

Customize:

If you don't like capers, feel free to omit them.

Serve:

This dish pairs wonderfully with steamed rice, quinoa, orzo, or another small pasta. For lighter options, try serving it with cauliflower rice, mashed potatoes, Parmesan oven-baked asparagus, or creamy garlic Parmesan Brussels sprouts.

Chef's Note

• The white wine is optional; if omitted, use additional chicken stock or water to maintain the sauce's consistency.

• Ensure all ingredients are measured accurately for the best results.