Salmon Piccata (Ready in 20 Minutes)

Serving salmon on a plate with garnishes.

5 from 3 votes

Salmon Piccata (Ready in 20 Minutes)

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: chicken piccata, easy salmon dinner, how to cook salmon, italian salmon recipe, salmon piccata, salmon recipe

Servings: servings

Calories: 570kcal

Author: Lena Gladstone

Equipment

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.

Notes

Choosing Salmon: Opt for fresh, high-quality salmon for the best flavor and texture.

Sauce Consistency: If the sauce is too thin, let it simmer for a few extra minutes to reduce further. If too thick, thin it out with a little more broth or cream.

Dairy-Free Option: Use coconut cream instead of heavy cream for a dairy-free version.

Herb Variations: Parsley, chives or tarragon can also complement the flavors in this dish if dill isn’t your favorite.

Can I make this with other types of fish? Yes! While salmon works beautifully, you can also use halibut or cod as great alternatives.

How can I ensure the salmon doesn’t overcook? Keep a close eye on the fish while searing and simmering, as salmon cooks quickly and is best enjoyed when it’s still slightly pink in the center.

Nutrition