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This easy Salmon Piccata recipe is golden pan-seared salmon covered in a creamy lemon and capers sauce. It’s a delicious weeknight dinner that’s made in one skillet in under 30 minutes. Plus it’s dairy-free, gluten-free, and packed with nutrients!
You may also like my creamy pesto salmon or my creamy Tuscan Salmon recipe.
If you’re a fan of chicken piccata, you will love this Salmon Piccata recipe! It’s a twist on the classic dish that’s made with pan-fried salmon fillets, a dairy-free lemon sauce, and capers. An easy lemon salmon recipe that’s packed with flavor and simple to put together. This is a great recipe whenever you need a nutritious dinner that the whole family will love.
Want to make this salmon dinner recipe a full meal? Serve over tender white rice with a side of Crispy Baked Parmesan Zucchini Fries.
Why you’ll love this recipe
- Fast and easy. Pan-seared salmon is super simple to make and can all be done in one skillet for fast cleanup.
- Wholesome: This dish makes for a wholesome and well-balanced meal once served with a side of roasted vegetables like these oven-roasted vegetables.
- Delicious creamy sauce! This sauce is perfectly creamy, fresh, and full of lemon flavor. It’s absolutely delicious.
Ingredients you will need
This is just a list of ingredients you will need to make this Salmon Piccata recipe. Full measurements are listed further down below.
- Salmon fillets: use skinless salmon fillets if possible. Wild-caught salmon are always better and healthier than farm-raised salmon if you can use wild-caught salmon.
- Seasonings: Dried oregano, Onion powder, Kosher salt and ground black pepper
- Olive oil: you may use avocado oil or about a tablespoon of melted butter.
- FLow-sodium chicken stock/broth: you may use vegetable stock, but I love the flavor of chicken stock
- Cornstarch: This would work better than using flour, but it can be substituted with any flour of your choice.
- Garlic cloves: do use fresh garlic and not garlic powder.
- Lemons: use fresh lemons and not bottled lemon juice.
- Capers: the highlight of this dish, unless you hate them, then you can skip them.
- Almond milk: or use 2%, if you use almond milk, make sure it is unsweetened.
- Fresh Parsley: fresh would taste better than dried parsley
How to make salmon piccata
- Season the salmon: Sprinkle the salmon fillets with oregano, onion powder, salt, and pepper to taste.
- Prepare stock: In a small bowl, whisk the broth and cornstarch well until no visible lumps remain.
- Cook salmon: Heat the oil in a large non-stick skillet over medium heat. Add the salmon and fry until golden brown and cooked through. Don’t overcook! Set aside on a plate.
- Make the sauce: To the same preheated pan add the garlic and cook for up to 1 minute. Add the stock, lemon juice, and capers; cook over medium heat, stirring constantly until the sauce starts to thicken. Add in the almond milk and whisk well to get a nice creamy sauce.
- Coat the salmon in the sauce: Return the salmon to the pan and continue to cook for a couple of minutes, just until heated through. Spoon the lemon piccata sauce over the salmon.
- Garnish and serve: Garnish with lemon slices and minced parsley. Enjoy!
Recipe notes, Tips and Substitutions
- Salmon: Use very fresh salmon and filets that are close in size so that they cook evenly. You may use frozen if you must. Wild-caught salmon are much better than farm-raised. Use skinless salmon filets if possible.
- Do not wash or rinse salmon, you may use a paper towel to dab the salmon filets to remove any moisture.
- Lemons: Fresh-squeezed juice will give you the best fresh flavor.
- Capers: If you don’t like capers, feel free to leave them out.
- Almond milk: Feel free to substitute with cashew milk or coconut milk, although they may change the flavor slightly. Do not use sweetened almond milk.
- Don’t move the salmon much: When searing the filets, move them as little as possible so that they form a nice golden crust.
- Don’t overcook it. The cooking time depends on the thickness of the filets. Check the doneness with a fork. Salmon is done when it is opaque and easily flakes.
- Want to use dry white wine you can add it in with the lemon juice. Use about 1/4 cup.
- Consider adding some lemon zest for an extra zesty flavor.
frequently asked questions
The recommendation from the FDA is to cook salmon to an internal temperature of 145°F. To measure this temperature, insert a food thermometer in the thickest part of the salmon filet until it reads at least 140-145 °F.
Try to cook fresh fish within 1-2 days of buying. Once cooked, store the salmon in an air-tight container for up to 3 days. You can then reheat it or add it to salads and quinoa bowls for a quick lunch.
Allow the salmon to cool completely, then store it in an airtight container or wrap in tinfoil. Freeze for up to three months. When ready, thaw overnight in the fridge, then reheat until warmed through.
This dish is excellent served over steamed rice, quinoa, orzo, or another small pasta. You can also try serving it with cilantro lime Cauliflower Rice, vegan Mashed Potatoes, Parmesan Oven-Baked Asparagus, or Creamy Garlic Parmesan Brussels Sprouts.
More Dinner recipes
- Fillet Steak with Mushroom Sauce
- Chicken Pad Thai
- Creamy Chicken Stew
- Creamy Tuscan Shrimp
- Turkey Meatball in Curry Sauce
- Sweet Potato Chili
- Beef and Quinoa Stuffed Eggplant
- Instant Pot Beef Stew
Salmon Recipes you may like
- Lemon Garlic Salmon
- Baked Pesto Salmon
- Honey Glazed Air Fryer Salmon
- Creamy Tuscan Salmon
- Baked Teriyaki Salmon
- Maple Pecan Salmon
- Baked Honey Mustard Salmon
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Salmon Piccata Recipe
Ingredients
- 4 salmon fillets
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and ground pepper to taste
- 2 tablespoons olive oil, or avocado oil
- 1 1/4 cup low-sodium chicken stock/broth
- 1 1/2 tablespoon cornstarch, or flour
- 3-4 medium garlic cloves, chopped
- 2 lemons, juiced
- 2-3 tbsp capers
- 3/4 cup almond milk, or any milk of choice
- Lemon slices to serve
- 2-3 tbsp coarsely chopped parsley
Instructions
- Season the salmon fillets with oregano, onion powder, salt and pepper to taste.
- In a small bowl, whisk the broth and cornstarch well until no visible lumps remain.
- Heat the oil in a large non-stick skillet over medium heat.
- Add the salmon and fry until golden and cooked through. Don't overcook! Set aside on a plate for 2-3 minutes on each side.
- To the same preheated pan add the garlic and cook for up to 1 minute. Add the stock, lemon juice, and capers; cook over medium heat, stirring constantly until the sauce starts to thicken. Add in the almond milk and whisk well to get a nice creamy sauce.
- Return the salmon into the pan and continue to cook for a couple of minutes, just until heated through.
- Garnish with lemon slices and minced parsley and enjoy!
Notes
- Salmon: Use very fresh salmon and filets that are close in size so that they cook evenly.
- Lemons: Fresh-squeezed juice will give you the best fresh flavor.
- Capers: If you don’t like capers, feel free to leave them out.
- Almond milk: Feel free to substitute with cashew milk or coconut milk, although they may change the flavor slightly.
- Don’t move the salmon much: When searing the filets, move them as little as possible so that they form a nice golden crust.
- Don’t overcook it. The cooking time depends on the thickness of the filets. Check the doneness with a fork. Salmon is done when it is opaque and easily flakes.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Allow salmon to cool completely, then store in an air-tight container or wrap in tinfoil. Freeze for up to three months. When ready, thaw overnight in the fridge, then reheat until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy and tasty! I accidentally left out the milk, and it was still great.
Thanks for the feedback. So glad you loved it.
Hands down the best dish I’ve ever made myself. I used coconut milk instead of almond (had it in the fridge) and cooked it with a side of garlic string beans. The sauce was so flavorful and had a perfect texture. Wouldnt change a thing. Will be making this very often.
Thanks for the feedback Shelby.
Hi – can I substitute the almond milk for regular milk? Thank you for sharing this recipe
Hi Annie. Yes, you can.
are the calories for the whole thing or each fillet?
Hi. Per filet
Hi- I would like to try this recipe but I don’t eat meat. Can I substitute the chicken broth and put vegetable broth instead?
yes you sure can