Heart-healthy salmon is the star of this dish. Move over, chicken. There’s a new, flavor-packed piccata in town: salmon piccata. Tender, perfectly cooked fish (you can do it!), and a luxurious sauce spiked with capers that makes an easy dinner feel extra elegant.
When Sauce Meets Salmon
Salmon is great for you but hasn’t always been my go-to. I like it best when paired with bold flavors—in this case, the buttery, bright sauce. This is a great way to mix up dinner plans if you already love salmon. If you’re feeding anyone who’s skeptical, this sauce will have them reconsidering.
This salmon piccata was tested both with and without all purpose flour as a coating before pan-frying the fillets. As you can imagine, I was hoping the flour-free salmon filets would win the texture test. Upon cooking this for the fam, we all agreed, the flour hardly added any texture, so why not skip it?!
This sauce makes everything better. Salmon is no exception. Enjoy! 🤌 – Linds x
- Salmon, with skin – I prefer salmon fillets with skin for extra flavor and texture. You want to pan-sear the skin until it’s super crisp and flips easily for maximum texture. If you hate salmon skin, feel free to skip, just know your salmon piccata won’t be as crispy.
- Oil – any mild-tasting oil with a high smoke point will work here. Avocado is my fave.
- Shallots – If you can’t find these, use half a white onion instead.
- Dry white wine – varieties include: Sauvignon Blanc, Pinot Grigio, Pinot Gris
Wait, no flour?
My version of salmon piccata is made without flour. Feel free to add it in if you’d like. For the 1 pound of salmon, you’d want 1/4 cup of flour — dredge each fillet in the flour, and brush off excess before pan frying.
How to Make Salmon Piccata
How About Oven Baked Salmon Piccata?
Sure can! Although the skin won’t get as crispy in the oven. To bake your salmon piccata, preheat oven to 400 F. Line a baking sheet with parchment and bake the salmon until it flakes easily with a fork — usually 10-15 minutes, this will vary on the thickness of your salmon.
What to Serve with Salmon Piccata?
I love this salmon piccata recipe on its own! Or with a side of potatoes or pasta (tossed in extra piccata sauce, of course). If you’re looking for a low carb pasta alternative, edamame noodles are my fave here.
This easy weeknight dinner reheats well in the microwave. I like to pan-sear the flesh-side of the salmon before serving to re-crisp the skin. Unlike chicken piccata, salmon doesn’t dry out when reheated!
More Dinner Recipes
Salmon PiccataPrint Recipe Pin Recipe
- 1 pound salmon with skin cut into 4 filets
- Kosher salt + black pepper
- 2 tablespoons avocado or vegetable oil
- 2 shallots minced
- 1/3 cup vegetable broth
- 1/3 cup dry white wine
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon capers drained
- 1 tablespoon fresh parsley minced
- 1 1/2 tablespoons lemon juice
- 1/2 lemon sliced into 1/4" pieces
- Salmon. Pat salmon (1 pound) dry with paper towels and sprinkle with salt and pepper on both sides. Heat 1 tablespoon of oil in a large pan over medium heat. Sear salmon (skin side first) on each side until golden brown, about 4 minutes. Set cooked salmon aside on a clean plate tented with foil.
- Sauce. Add the remaining tablespoon of oil to the pan, along with the shallots (2), and cook until softened, about 4 minutes. Add wine (1/3 cup) and scrape up any bits from the bottom of the pan. Add chicken broth, lemon juice (1 1/2 tablespoons), and lemon slices (1/2) and bring sauce to a simmer. Cook until the sauce thickens enough to coat the back of a spoon. Once thick, remove from heat, and add the butter (1 1/2 tablespoons), capers (1 tablespoons), and parsley (1 tablespoons). Taste and adjust seasoning to your liking.
- Assemble. Place 1 salmon filet on each plate and spoon sauce on top. Sprinkle with additional parsley, and enjoy!