This Salmon Piccata features perfectly sautéed salmon along with a tangy lemon and caper sauce. It just might be the perfect dinner! Pair it with rice or mashed potatoes and some steamed veggies for a wonderful, gourmet meal.
Try some of my other salmon recipes like Honey Sriracha Salmon and my 20 Minute Firecracker Salmon!
If you have never had salmon piccata, you are in for a real treat. This piccata sauce is made with butter, white wine, lemon, garlic and capers for a well rounded and super flavorful sauce! I would eat this sauce on anything, but it goes really well with salmon! Is there a better combination than lemon and fish? I don’t think so!
This sauce turns out creamy enough to eat with potatoes, pasta, or you can eat this salmon piccata with some steaming hot rice and vegetables. As long as you eat it with something that can sop up all that saucy goodness!
My salmon piccata recipe uses whole ingredients to make a classic piccata sauce. There is also no flour or cornstarch in this recipe! The sauce is thickened by the addition of COLD butter to the warm sauce. Adding cold butter and whisking fast will great an emulsion. The French word for this technique is called “monter au beurre”. Read more about this technique here.
Salmon Piccata Ingredients
- Salmon: You can use your favorite kind of salmon here. I like to use wild caught never frozen salmon if possible!
- Garlic: You can’t have salmon piccata without lots of garlic! We use 4 whole cloves of garlic in this recipe.
- Chicken Stock: A bit of chicken stock adds flavor and liquid to the sauce.
- White Wine: Classically, this sauce is made with white wine. If you prefer, you can replace the white wine with a bit more chicken stock.
- Capers: Capers offer a nice, briny flavor to the sauce that complements the salmon well.
- Lemon: Fresh lemon juice balances the fat of the butter and the salt of the capers!
- Butter: Is used to thicken up the sauce and create an emulsion.
How to Make Salmon Piccata
- Prep the Salmon: Dry the salmon well with paper towels and remove the skin, if preferred. Season with salt and pepper on both sides.
- Sauté the Salmon: Add olive oil to a large skillet. Heat over medium high heat. Add in the salmon and cook for 3 minutes on each side. Remove from the pan and set aside on a plate.
- Make the Sauce: To the same pan, add the chicken stock and wine. Deglaze the pan by scraping up the brown bits off of the bottom of the pan. Next stir in capers and lemon juice and simmer until thickened. Turn the heat to los and add in the butter, making sure to whisk constantly. Overcooking or not whisking fast enough can cause the sauce to break.
- Add the Salmon Back: Put the salmon back in the pan and spoon the sauce on top. Serve immediately with fresh parsley on top and enjoy!
Tips for Success
- Pat salmon dry with paper towels to remove excess moisture! Drying off the raw salmon will help you get a nice, golden brown crust on the fish that adds to the flavor and texture!
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for this salmon piccata recipe. Steer clear from the oaky flavors of a Chardonnay and a sweet wine like Moscato.
- Make it herbaceous! Add in fresh parsley, basil or thyme!
Frequently Asked Questions
What is Piccata?
Piccata originates from Italy and was originally used as a sauce for veal. It typically has white wine, lemon, capers, garlic and broth. Now, you can see many different kinds of piccata recipes like chicken piccata and fish piccata!
What temperature does salmon need to be cooked to?
I like to cook my salmon to an internal temperature of 130 degrees. This is considered “medium” The best way to check doneness is by using an internal thermometer.
More Seafood Recipes to Try
This Salmon Piccata features perfectly sautéed salmon along with a tangy lemon and caper sauce. It might just be the perfect dinner! Pair it with rice or mashed potatoes and some steamed veggies for a wonderful, gourmet meal.
- 2 tbsp olive oil
- 4 salmon filets
- 4 cloves garlic, minced
- 1/2 cup chicken stock
- 1/4 cup white wine
- 1/4 cup capers
- 1 lemon, juiced
- 4 tbsp unsalted butter
- 1 tbsp parsley, diced
- Pat salmon dry with a paper towel. Season with salt and pepper on both sides.
- Add 1 tbsp olive oil to a large skillet. Heat over medium high heat. Add in salmon and cook for 3 minutes on each side. Remove from the pan and set aside on a plate.
- To the same pan add in the remaining tablespoon of olive oil. Add in garlic and cook for 1-2 minutes stirring often. Next add in the chicken stock and wine. Deglaze the pan by scraping up the brown bites off the bottom of the pan.Stir in capers and lemon juice. Bring mixture to a rolling simmer and cook for 4-5 minutes or until the mixture is reduced. Turn the heat to low and add in the butter making sure to whisk constantly. As soon as the butter is melted remove the sauce from the heat. Overcooking or not whisking fast can cause the sauce to break.
- Add salmon back to the pan and spoon sauce on top. Serve immediately with fresh parsley on top and enjoy!