This salmon piccata recipe is an easy gourmet meal, ready in just 30-minutes! Plus, clean-up is a breeze—I pan-sear the fish forming a crispy golden crust, then make a tangy lemon caper sauce all in the same pan.

Table of Contents

1. Salmon selection
2. Preparing the fish
3. Dry thoroughly and season
4. Pan selection
5. The pan-searing technique
6. How to make the piccata sauce
7. Serve this with
8. FAQ
9. Salmon Piccata Recipe

If you’re looking for a fast yet fancy seafood dinner, grab some salmon fillets, and you’re in for a treat. The bright orange flesh packs nutrients like omega-3 fatty acids for numerous health benefits, so it’s a great addition to your diet. Pan-searing creates a beautiful crispy golden crust, but afterward, there’s a ton of flavor left in the pan.

Don’t let those residual bits go to waste! Make a bright and citrusy piccata sauce with a bold mix of lemon, capers, white wine, and capers. The tangy flavors perfectly balance the rich and flaky salmon. Pair with freshly steamed rice, pasta, or veggies for a gourmet meal made right at home.

Salmon selection

You can use any type of salmon for this recipe. I recommend Scottish or Atlantic varieties for their buttery and flaky texture. Or you can splurge on King (chinook) for its nutty flavor, its pricey but worth it for special occasions. Otherwise, Wild Alaskan salmon has a deep red color if you’re okay with a firmer texture.

Preparing the fish

I like to purchase a whole side of salmon, preferably center cut. You get more for your money and can control the size of the pieces for even cooking. You have to do a bit of butchering (which is quite fun!) to remove the skin and cut it into portions, but it’s a great skill to learn and practice.

Trim off the thin tapered sides of the fillet, then cut them into about 2-inch wide pieces, around 6-ounces in weight. You can make them larger for heartier portions if desired. If the extra work isn’t your jam, most grocery stores sell skinned and portioned fillets. They are more pricey per pound but a convenient choice.

Dry thoroughly and season

To ensure a super crisp browned surface on the fillets, dry them well. I use a paper towel to soak up the moisture on the top and bottom. This technique prevents the seafood from steaming instead of searing. 

It’s also safer to pan-fry dried salmon because any residual water that comes into contact with the hot oil will pop and splatter, so be careful! Right before cooking, season with salt and pepper. Don’t salt too early in your prep, or this will draw out too much internal moisture to the surface, which we want to avoid.

Pan selection

You can use either a stainless steel pan or a nonstick pan. Although, I prefer stainless steel for even heat distribution. Make sure to preheat the pan before adding the oil to create a nonstick surface. It’s also easier to see the sauce develop and emulsify in a lighter color pan. However, if you feel more comfortable using a nonstick pan, especially if you’re new to cooking salmon, grab that instead.

The pan-searing technique

I’m a big pan of pan-seared salmon for its delightful contrast in texture and color. It’s a technique I learned in culinary school that always gets praise from my husband. If you like skin, you can keep it on for extra crunch, just cook it skin-side down first. 

Use a high smoke point oil of at least 375ºF (191ºC) with a neutral flavor like light olive oil (not extra-virgin), avocado, or canola. Once the oil is shimmering, add the salmon to the pan presentation-side down and press on it to ensure even contact with the fat, then don’t move it! Let it cook about 80% through. You’ll see it turn translucent to opaque. 

Flip it over and let it finish cooking. The entire process only takes about 7 to 8 minutes, depending on the thickness. Let it drain on a paper towel while you make the sauce.

How to make the piccata sauce

Similar to my chicken piccata recipe, the key ingredients of the sauce are vegetable stock or broth, lemon zest and juice, a dry white wine, and capers. ​​They will reduce by half in the same pan used to make the salmon while infusing the briny flavors into the sauce. The heat on the stovetop evaporates some of the moisture and concentrates the punchy flavors. 

To thicken the sauce consistency, whisk in cold butter over low heat. This process properly emulsifies the fat so that the sauce lightly clings to the fish instead of breaking down and becoming greasy. I also like to stir in chopped parsley and dill for fresh herbaceous notes. Add the salmon back to the pan to warm, and generously drizzle the lemon caper sauce on top.

Serve this with

FAQ