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Creamy Salmon Piccata with Lemon and Capers

Salmon piccata recipe with pan-seared salmon fillets finished in a creamy lemon-caper sauce. White wine, garlic, and parsley add bright flavor to the tender salmon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon 6-ounce skinless fillets, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup all-purpose flour
  • 1 tbsp olive oil
For the sauce
  • 1 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.5 cup dry white wine
  • 0.5 cup low-sodium chicken broth
  • 0.33 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 2 tbsp capers drained
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the salmon
  1. Pat the salmon dry.
  2. Season both sides of the salmon with the salt and pepper.
  3. Dredge the salmon in the flour, shaking off the excess.
  4. Heat the olive oil in a 12-inch skillet over medium-high heat.
  5. Cook the salmon for 3–4 minutes per side, until opaque at the edges and 145°F in the thickest part, then transfer to a plate.
Make the sauce
  1. Reduce the heat to medium and add the butter and garlic to the skillet.
  2. Cook, stirring, for about 30 seconds, until fragrant.
  3. Pour in the wine and scrape up the browned bits from the skillet.
  4. Simmer for 2–3 minutes, until reduced by about half.
  5. Stir in the chicken broth and cream.
  6. Simmer gently for 2–3 minutes, until slightly thickened.
  7. Remove the skillet from the heat and stir in the lemon juice and capers.
  8. Return the salmon to the skillet and spoon the sauce over it.
  9. Warm over low heat for 1–2 minutes without boiling.
  10. Sprinkle with the parsley and serve.

Notes

For the best texture, avoid boiling the sauce after adding the cream. Refrigerate leftovers for up to 2 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use gluten-free all-purpose flour for dredging.