Do Share Recipe

Salmon Piccata Recipe | Tangy, Buttery, and Perfectly Seared

I have to admit, salmon isn’t always my first pick when dining out. Too often, it’s dry and bland. But after making this salmon piccata recipe at home, I was hooked. The fillets sear beautifully with a golden crust, then bathe in a zesty lemon-caper sauce that’s buttery and rich.

It’s one of those dishes that feels fancy yet is surprisingly easy to prepare, and I love serving it for both weeknight dinners and special occasions. You can also enjoy similar flavors with a Sheet Pan Chicken Fajitas Recipe for a quick and tasty weeknight meal.

Ingredients for Salmon Piccata

Here’s everything you’ll need to create this restaurant-quality dish at home:

Salmon fillets, skin-on, 4 to 6 ounces each: Skin helps hold the fillets together and crisps beautifully when seared. Choose center-cut for even cooking.
Sweet paprika, 1 teaspoon: Adds warm color and a subtle depth of flavor without overpowering the fish.
Greek oregano, 1 teaspoon: Earthy and aromatic, this herb enhances the Mediterranean flair.
Kosher salt, ½ teaspoon: Balances flavors perfectly.
Freshly ground black pepper, ½ teaspoon: Adds a mild kick.
Extra virgin olive oil, 2 tablespoons: I love using high-quality, buttery olive oil for searing.
Butter or ghee, 3 tablespoons: Enriches the sauce and helps it emulsify beautifully.
Garlic, 3 cloves, thinly sliced: Infuses the sauce with a savory aroma.
All-purpose flour, 2 teaspoons: Thickens the sauce for a silky finish; substitute cornstarch for gluten-free.
Chicken broth, ½ cup: Provides a rich, savory base; homemade is ideal.
Dry white wine, ½ cup: Adds brightness and complexity; skip or replace with broth for alcohol-free version.
Lemon zest and juice from 1 large lemon: Brings fresh, tangy flavor that balances the richness.
Capers, ¼ cup, drained: Adds briny punch and signature piccata flavor.
Fresh parsley, 3 tablespoons, finely chopped: Finishing touch for freshness and color.

Note: This recipe serves 4 generously. For a heartier variation, try pairing this with a Broccoli Cheese Stuffed Chicken Breast Recipe for extra protein and indulgent flavors.

Variations

If you want to customize, here are a few options:

Use ghee or plant-based butter for a dairy-free version.
Replace white wine with extra chicken stock if avoiding alcohol.
Add a pinch of red pepper flakes for a subtle heat.
Swap Greek oregano for thyme or Italian herbs for a different aroma.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large non-stick or stainless-steel skillet – for searing salmon and making sauce
Fish spatula – helps flip fillets gently without breaking them
Measuring spoons – for precise seasoning
Citrus zester or microplane – to extract lemon zest
Knife and cutting board – for slicing garlic and parsley

How to Make Salmon Piccata

Season the Salmon

Pat the salmon fillets dry to remove moisture. Sprinkle paprika, oregano, salt, and pepper evenly. Dry fillets give you that golden, crispy sear.

Sear the Salmon

Heat olive oil in a skillet until it shimmers. Place fillets flesh-side down and press gently for 10 seconds. Cook undisturbed for 4 minutes, then flip skin-side down for 1 minute.

Prepare the Piccata Sauce

In the same skillet, melt butter with 1 tablespoon of olive oil. Sauté garlic for 30 seconds, then sprinkle in flour. Add chicken broth, white wine, lemon zest, juice, and capers. Simmer for 4 minutes until slightly thickened, whisking in the remaining butter.

Finish the Dish

Nestle salmon back into the sauce and spoon over the top. Warm through for 1–2 minutes. Sprinkle with parsley and serve with extra lemon wedges for brightness.

Additional Tips for Making This Recipe Better

From my own experience, a few tweaks really elevate this dish:

I always pat salmon dry first; it ensures crisp skin every time.
I use a hot pan and leave fillets undisturbed to get perfect searing.
I taste the sauce at the end and add a pinch of salt if needed.
A squeeze of extra lemon just before serving brightens all the flavors.

How to Serve Salmon Piccata

I like to serve this with a side of roasted vegetables or creamy mashed potatoes. Spoon sauce generously over the fish, and garnish with extra parsley and lemon slices. For a restaurant-style presentation, use a white plate to make the colors pop.

Nutritional Information

Here’s a quick look at the nutrition per serving:

Calories: 350–400 kcal
Protein: 30 g
Carbohydrates: 4 g
Fat: 25 g

Make Ahead and Storage

Storing: Keep leftover salmon in an airtight container in the fridge for up to 2 days.

Freezing: Salmon piccata is best fresh, but you can freeze cooked salmon separately without sauce for up to 2 months.

Reheating: Reheat gently over low heat in a skillet to avoid overcooking, adding a splash of broth if the sauce thickens too much.

Why You’ll Love This Recipe

This salmon piccata is worth making for so many reasons:

Easy to prepare – minimal prep and quick cooking.
Elegant and restaurant-worthy – perfect for date nights.
Flavor-packed – tangy, buttery, and savory in every bite.
Versatile – pairs well with a variety of sides, from pasta to veggies.
Customizable – can be adapted for dietary needs or flavor tweaks.

This salmon piccata recipe is truly one of my favorite meals to make. It’s simple, fresh, and impressively flavorful. Once you try it, I promise you’ll be making it again and again for family and friends.

Ben Carraoli