Bright, cozy, and weeknight-friendly, this salmon piccata brings fresh lemon flavor and a buttery caper sauce to the table without any fuss. It feels special but cooks fast, making it perfect for busy evenings. Serve it with rice, pasta, or roasted veggies for a simple, comforting meal.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1/3 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
Instructions
- Pat the salmon fillets dry and season both sides with salt and black pepper.
- Lightly dredge the salmon in flour, shaking off any excess.
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add the salmon and cook for 3-4 minutes per side, until golden and just cooked through. Remove salmon and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers. Simmer for 2-3 minutes, scraping up any browned bits.
- Stir in the remaining 2 tbsp butter until the sauce is glossy. Return salmon to the pan and spoon sauce over the top.
Tip: For extra brightness, add a little lemon zest right before serving.
This lemony salmon piccata is simple enough for weeknights and elegant enough for guests, save it for your next easy dinner win.
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Salmon Piccata with Lemon Caper Sauce
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
Pan-seared salmon finished in a bright lemon caper butter sauce that’s quick, cozy, and perfect for weeknights.
Ingredients
4 salmon fillets (about 6 oz each)
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup all-purpose flour
2 tbsp olive oil
3 tbsp unsalted butter, divided
1/3 cup chicken broth
1/4 cup fresh lemon juice
2 tbsp capers, drained
2 tbsp chopped fresh parsley
Instructions
1. Pat the salmon fillets dry and season both sides with salt and black pepper.
2. Lightly dredge the salmon in flour, shaking off any excess.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
4. Add the salmon and cook for 3-4 minutes per side, until golden and just cooked through. Remove salmon and set aside.
5. In the same skillet, add chicken broth, lemon juice, and capers. Simmer for 2-3 minutes, scraping up any browned bits.
6. Stir in the remaining 2 tbsp butter until the sauce is glossy. Return salmon to the pan and spoon sauce over the top.
Notes
Add a little lemon zest before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American