Salmon Piccata Recipe

Ben Carraoli

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.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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

Notes

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.