This easy salmon piccata features tender, pan-seared salmon in a rich, tangy, and buttery lemon-caper sauce. Ready in 30 minutes, this simple dinner tastes far more impressive than the effort it takes.
If you’re running out of ways to cook salmon fillets, time to switch it up with this recipe. I decided to try it after the success of my chicken piccata to see how the sauce would pair with a richer protein.
It worked beautifully. The buttery salmon stands up to the punchy lemon and briny capers, while soaking up that flavorful sauce.
And like I said, it only takes 30 minutes from prep to garnish, making it an easy one to pull off any night of the week.
What Is Salmon Piccata?
Salmon piccata is a variation of the more common chicken piccata, an Italian-American dish made with chicken cooked in a buttery lemon and caper sauce.
Chicken is traditionally used because it cooks quickly and pairs well with the sauce, but salmon works just as well with these flavors. Its richness balances the lemon and briny capers, while the buttery sauce complements the fish.
This version adds pasta to make it a complete meal, but you can also serve salmon piccata with rice, potatoes, or vegetables.
Ingredients You’ll Need
- Pasta. This is optional, but I prefer serving salmon piccata with spaghetti or linguine to soak up the lemon-butter sauce. You can also skip the pasta and serve it with rice, potatoes, or vegetables.
- Salmon. Use center-cut salmon fillets, which are thicker and more evenly shaped than tail pieces, so they cook more evenly and are less likely to dry out.
- Salt and black pepper. For seasoning the salmon and finished sauce.
- Avocado oil. For searing the salmon. You can use any neutral oil with a high smoke point, such as canola, vegetable, or grapeseed oil.
- Butter. Forms the rich base of the piccata sauce.
- Garlic. Fresh minced garlic adds plenty of flavor to the sauce.
- All-purpose flour. A small amount helps thicken the sauce so it coats the pasta.
- Chicken broth. Adds flavor and gives you enough sauce for the pasta.
- Dry white wine. Use a dry wine such as Pinot Grigio or Sauvignon Blanc.
- Lemon. You’ll need both fresh lemon zest and juice. Zest the lemon before juicing it.
- Capers. They add the salty, briny flavor that makes the sauce distinctly piccata.
- Fresh parsley. Adds freshness and color just before serving.
- Pasta water. Reserve some before draining the pasta to loosen the sauce if needed.
How to Make Salmon Piccata Pasta
This salmon piccata pasta comes together in just 30 minutes. Have everything ready before starting since it cooks quickly.
1. Cook the Pasta
Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water before draining. You may need it later to loosen the sauce.
2. Season the Salmon
Pat the salmon fillets dry with paper towels, then season with salt and black pepper. Dry the surface to help the salmon get a better sear.
3. Cook the Salmon
Heat the olive oil in a large skillet over medium-high heat. Cook the salmon for 3-4 minutes per side, or until cooked to your liking. Transfer it to a plate and set aside.
4. Sauté the Garlic
Reduce the heat to medium. Add 1 tablespoon of butter and the garlic to the same skillet. Cook for about 30 seconds, stirring frequently.
5. Make the Piccata Sauce
Whisk in the flour, then slowly pour in the chicken broth while whisking to keep the sauce smooth. Add the white wine, lemon zest, lemon juice, and capers.
Bring to a simmer, reduce the heat to low, and cook for 3-5 minutes.
6. Finish with Butter
Add the remaining butter 1 tablespoon at a time, whisking until incorporated before adding the next. Taste and season with salt as needed, then stir in the parsley.
Reserve 1/4 cup of the sauce to spoon over the salmon before serving.
7. Toss in the Pasta
Add the cooked pasta and toss until well coated in the piccata sauce. If the sauce is too thick, add reserved pasta water a little at a time until it reaches your desired consistency.
8. Add the Salmon
Return the salmon to the skillet, placing it on top of the pasta. Spoon the reserved piccata sauce over the salmon and serve.
Tips for the Best Salmon Piccata
- Pat the salmon dry. This helps it brown better in the skillet instead of steaming.
- Don’t overcook the salmon. Cook just until it reaches 145°F in the center so it stays moist and tender. I actually prefer it more tender and slightly less done at around 125–130°F in the center.
- Use fresh lemon juice. Fresh juice gives the piccata sauce a brighter flavor than bottled.
- Zest the lemon before juicing it since it’s much easier to zest while whole.
- Whisk in the broth slowly. Add it gradually while whisking to prevent the flour from forming lumps.
- Add the butter over low heat. Whisk it in one tablespoon at a time for a smooth, buttery sauce.
- Taste before adding more salt. Capers and chicken broth are already salty, so adjust the seasoning at the end.
What to Serve with Salmon Piccata
Salmon piccata pairs well with pasta or rice, which soak up the buttery lemon-caper sauce. Serve it with spaghetti, linguine, or your favorite rice, plus roasted vegetables or a simple green salad on the side.
How to Store Salmon Piccata
To Store: Refrigerate leftover salmon piccata in an airtight container for up to 3 days.
To Reheat: Reheat gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. You can also microwave individual portions until warmed through.
More Salmon Recipes You’ll Love
Easy Salmon Piccata Recipe
Ingredients
- 12 ounces spaghetti or linguine optional
- 4 salmon fillets about 4 oz each
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons neutral oil
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 tablespoon all-purpose flour
- 2 tablespoons capers drained
- ¼ cup dry white wine
- ¾ cup chicken broth
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- ¼-1/2 teaspoon kosher salt to taste
- 1 cup reserved pasta water as needed
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup pasta water, then drain.
- Pat the salmon dry and season with 1/2 teaspoon salt and the black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for 3-4 minutes per side, or until cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium. Add 1 tablespoon butter and the garlic and cook for about 30 seconds, stirring frequently.
- Add the flour and whisk continuously. Slowly pour in the chicken broth while whisking to keep the sauce smooth. Add the white wine, lemon zest, lemon juice, and capers. Stir to combine. Bring the sauce to a simmer. Reduce the heat to low and cook for 3–5 minutes.
- Add the remaining 3 tablespoons butter, 1 tablespoon at a time, whisking until each tablespoon is incorporated before adding the next. Taste and season with Stir in the parsley. Reserve 1/4 cup of the sauce for serving.
- Add the cooked pasta and toss until evenly coated in the piccata sauce. Add reserved pasta water a little at a time only if needed to loosen the sauce.
- Return the salmon to the skillet and spoon the reserved sauce on top. Serve and enjoy!
