Salmon Piccata Recipe

4.61 from 76 votes

Creamy, rich, tangy and so delicious, this salmon piccata recipe is the perfect weeknight meal. Ready to serve in 30 minutes.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Add the flour to a shallow bowl and set aside for now.
½ cup all-purpose flour
Season the salmon fillets evenly with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside.
4 (8-ounce) salmon fillets, 1 teaspoon kosher salt, 2 teaspoons lemon pepper seasoning
In a large skillet over medium heat, heat 2 tablespoons Danish Creamery butter. Sear salmon until golden on both sides, 4-5 minutes a side. Transfer the salmon to a foil-tented plate to keep warm while you make the sauce.
2 tablespoons European Style Salted Butter

Return the same pan to the heat and melt 2 tablespoons of Danish Creamery butter. Stir in the garlic and sauté until fragrant, 1-2 minutes, then stir in the 2 tablespoons of flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly.
2 tablespoons European Style Salted Butter, 2 cloves garlic, 2 tablespoons all-purpose flour
Slowly whisk in the wine and scrape any bits from the bottom of the pan.
⅓ cup dry white wine
Pour in the chicken broth and allow to simmer for 4-5 minutes, then stir in the lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be.
1 cup low-sodium chicken broth, 4 tablespoons lemon juice, ½ cup heavy cream, 1 whole lemon, ¼ cup capers
Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3-4 minutes more. Garnish with parsley and serve.
2 tablespoons chopped fresh parsley

Storage: Store salmon piccata in an airtight container in the refrigerator for up to 3 days.