Try this Salmon Piccata for an easy yet elegant meal that’s ready in just 20 minutes! Tender salmon fillets are lightly dredged in flour, pan-seared to perfection, and bathed in a creamy lemon-caper sauce that’s tangy, savory, and indulgent. Serve it with mashed potatoes, orzo, or a fresh salad for a restaurant-worthy dinner the whole family will love!
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Why This Recipe Works
If you’re like me and love meals that feel fancy but require minimal effort, this salmon piccata is your new best friend. The crispy, golden sear keeps it juicy and tender, while the lemon-caper cream sauce adds a zingy, buttery finish that will have everyone asking for seconds.
Everything comes together in one pan and under 30 minutes, making it the perfect choice for busy weeknights. And the best part? This recipe is so easy to customize! Swap the salmon for halibut, make it dairy-free, or throw in some extra fresh herbs for a twist.
Whether you’re making this for a cozy date night, a quick family dinner, or just treating yourself, this dish is a guaranteed hit with its bright, rich flavors and ultra-creamy texture. Once you take your first bite, you’ll want to add it to the weekly rotation!
Ingredients
- Olive Oil: To sear the salmon, preventing it from sticking to the pan. Opt for extra-virgin olive oil for a richer depth of flavor.
- Salmon: Fresh, high-quality salmon works best, providing a rich, buttery texture that pairs beautifully with the tangy sauce.
- Garlic Powder: Adds a mild, aromatic garlic note without the risk of burning fresh garlic.
- All-Purpose Flour: Creates a delicate golden crust on the salmon, helping it hold up to the sauce.
- Unsalted Butter: Adds richness to the sauce while balancing the lemon’s acidity.
- Shallot: Provides a mild onion flavor with a subtle sweetness that enhances the sauce.
- Chicken Broth: A key base for the sauce, adding umami and depth of flavor. Feel free to use homemade or store-bought chicken broth or stock.
- Lemon: Brightens up the dish with fresh citrus notes, cutting through the richness of the cream. You’ll need both lemon juice and zest, so wash your lemon thoroughly!
- Capers: Their briny, tangy flavor is essential in a classic piccata sauce.
- Heavy Cream: Creates a velvety texture for the sauce, balancing out the bold flavors.
- Dill: The fresh, slightly grassy dill flavors and salmon are a match made in heaven!
Instructions
- Season the Salmon: Cut the salmon into four pieces, then season them on all sides with garlic powder and kosher salt.
- Dredge in Flour: Lightly coat each piece in all-purpose flour, shaking off any excess. This helps create a golden crust while searing.
- Cook the Salmon: Heat olive oil in a large skillet over medium heat. Add the salmon pieces and sear for 2 minutes per side, until golden brown but not fully cooked through. Transfer to a plate and set aside.
- Sauté the Shallot: Add the butter, chopped shallot, and the remaining salt to the pan. Cook for 2-3 minutes until soft.
- Add the Flavor Boosters: Stir in capers, lemon juice, zest, and chicken broth. Let the sauce simmer until it reduces by half.
- Finish with Cream: Pour in heavy cream, stirring to combine. Taste and adjust the seasonings if needed. Let it simmer on low for 3-4 minutes.
- Return the Salmon: Nestle the salmon pieces back into the pan, spooning the sauce over them. Cook for 3-4 more minutes over medium-low heat until the salmon is cooked through and flakes easily.
- Garnish & Serve: Sprinkle with fresh dill, tuck in lemon slices, and serve your salmon piccata with mashed potatoes, orzo pasta, with a side of veggies or salad. Enjoy!
Substitutions & Variations
- Protein Swap: While salmon works beautifully, you can also use halibut or cod here.
- Dairy-Free: Use coconut cream instead of heavy cream for a dairy-free alternative that still gives the salmon piccata sauce a creamy texture.
- Gluten-Free: Swap all-purpose flour for almond flour or gluten-free flour blend for a gluten-free recipe.
- Vegetarian: Replace salmon with pan-seared tofu or cauliflower steaks and swap chicken broth for vegetable broth for a vegetarian version.
- Extra Herbs: Not a fan of dill? Try parsley, chives, or tarragon for a slightly different herbaceous flavor profile.
Storing & Reheating
If you have leftover salmon piccata, follow these storage guidelines to keep it fresh and flavorful:
- Fridge: You can keep leftovers in an airtight container for up to 3 days in the fridge. Make sure the salmon and sauce are stored together to maintain moisture.
- Freezer: I don’t recommend freezing the assembled recipe since the cream-based sauce can separate. If needed, freeze the salmon separately (without sauce) for up to 2 months and make fresh sauce when you reheat everything.
- Reheating: Gently reheat leftovers on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. You can also reheat it in the microwave in 30-second intervals, but be careful not to overcook the salmon.
- Prep Ahead: You can chop the shallots, zest and juice the lemon, and measure out the capers in advance for quicker assembly. The sauce can also be made ahead and stored separately for up to 2 days in the fridge.
Expert Tips
- Pat the Salmon Dry: Removing excess moisture before seasoning helps create a better sear and prevents the fish from steaming in the pan. Pat it dry with paper towels.
- Don’t Overcook: Keep a close eye on the fish while searing and simmering, as salmon cooks quickly. It should be just cooked through and flake easily with a fork—145 degrees Fahrenheit is the ideal internal temperature.
- Adjust the Sauce Consistency: If the sauce is too thin, let it simmer for a few extra minutes. If it’s too thick, thin it out with a little more broth or cream.
- Be Gentle When Flipping: Use a fish spatula or tongs to avoid breaking apart the fillets.
FAQs
Use fresh, high-quality salmon fillets for the best flavor and texture. Wild-caught is preferred for a firmer texture, but farm-raised works, too.
Yes! Just be sure to thaw it completely in the fridge overnight and pat it dry before cooking.
Make sure the pan is hot before adding the salmon, and don’t move it too soon—let it develop a golden crust before flipping.
Related Recipes
If you enjoyed this salmon piccata recipe, take a peek at some more salmon dinners like these:
If you try this Salmon Piccata, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Salmon Piccata (Ready in 20 Minutes)
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds salmon, cut into 4 equal pieces
- ½ teaspoon kosher salt, more to taste
- ½ teaspoon garlic powder
- ¼ cup all purpose flour, for dredging
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- ½ cup chicken broth, or use veggie broth
- 1 lemon, zested and juiced
- 3 tablespoons capers, drained
- 1 cup heavy cream
- 1 tablespoon dill, finely chopped for serving
Instructions
- Cut the salmon into 4 equal pieces. Sprinkle it with ½ teaspoon of garlic powder and ½ teaspoon of salt on all sides. Dredge each piece in flour on all sides.
- Heat a pan to medium heat, add the oil. Then add the salmon. Cook for 2 minutes, then flip and cook for another 2 minutes. Be sure not to overcook the fish; it shouldn’t be cooked fully yet. Remove the salmon to a plate and set aside.
- Add the chopped shallot, butter and remaining 1 teaspoon of salt and cook for 2-3 minutes or until soft.
- Then add the capers, lemon juice, chicken broth and lemon zest. Let it cook for about 2 minutes (or until it reduces by half).
- Pour in the heavy cream. Taste and adjust seasoning to your liking. Simmer on low for 3-4 minutes.
- And the salmon back into the pan. Cook for an additional 3-4 minutes, spooning the sauce over the salmon on medium-low heat or until it's cooked through and it flakes easily with a fork and the sauce has thickened more.
- Sprinkle the fresh dill over top and tuck in the lemon slices (optional). Serve with mashed potatoes, orzo pasta, with a side of veggies or salad and enjoy.
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