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This Salmon Piccata features golden, pan-seared salmon with a creamy lemon-caper sauce. It all comes together in one skillet in about 20 minutes, making it an easy weeknight dinner.
I love this Salmon Piccata because it looks like a dinner you put a lot of effort into, but it comes together in about 20 minutes. The salmon gets a nice golden crust, then you make the lemony caper sauce right in the same skillet. It’s one of those recipes I like to keep in my back pocket when I want an easy dinner that still feels a little special.
Recipe Overview
What is a Salmon Piccata?
Piccata is a simple Italian-style preparation that usually includes a bright lemon sauce and capers. Instead of the traditional chicken or veal, this version uses pan-seared salmon fillets finished in a creamy lemon-caper sauce.
Key Ingredients
This is just a list of ingredients you will need to make this Salmon dish. Full measurements are listed further down below.
- Salmon: Use skinless salmon fillets of similar thickness so they cook evenly.
- Lemon: Fresh lemon juice gives the sauce its bright, fresh flavor. I would also recommend adding lemon zest as an optional extra.
- Capers: Capers give the sauce that salty, tangy flavor that makes piccata taste like piccata.
- Chicken Broth: Chicken broth creates the base of the sauce. Vegetable broth works too if that’s what you have.
- Cornstarch: Cornstarch helps thicken the sauce and gives it a smooth consistency.
- Unsweetened Almond Milk: This adds creaminess without making the sauce heavy. Regular milk also works.
Quick Tips for Success
- Pat the salmon dry before seasoning.
- Use fillets of similar thickness.
- Don’t overcrowd the skillet.
- Leave the salmon alone while it sears to develop a golden crust.
- Whisk the cornstarch into the broth before adding it to the pan.
- Use fresh lemon juice.
- Don’t boil the sauce aggressively after adding the milk.
- Check the salmon with an instant-read thermometer.
- Serve right away for the best texture.
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: Add the garlic to the same preheated pan 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 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 cook for a couple of minutes, until heated through. Spoon the lemon piccata sauce over the salmon.
- Garnish and serve: Garnish with lemon slices and minced parsley. Enjoy!
What Kind of Salmon Should I Use?
You can use fresh or previously frozen salmon for this recipe. I recommend skinless fillets that are similar in size and thickness so they cook evenly.
If your salmon has skin, you can remove it yourself or ask the fish counter to remove it for you. Make sure the fillets are fully thawed and pat them dry with paper towels before cooking.
How Do I Know When Salmon Is Done?
The easiest way to check salmon is to insert an instant-read thermometer into the thickest part of the fillet. The FDA recommends cooking fish to 145°F.
Keep in mind that cooking time will vary depending on the thickness of your salmon. Thinner fillets will cook faster than thick center-cut pieces.
How To Get a Golden Crust On Salmon
Pat the salmon dry before seasoning, and make sure the skillet is properly heated before adding the fish. Once the salmon is in the pan, try not to move it around. Let it cook undisturbed until it develops a golden crust, then flip it and finish cooking.
Tip On How To Make The Sauce Creamier
Whisk the cornstarch into the cold broth or water before adding it to the skillet. This helps prevent lumps. Once you add the broth, lemon juice, and capers to the pan, keep whisking as the sauce cooks and thickens. Add the milk at the end and stir until smooth.
Common Questions
For the best texture, I recommend making this recipe fresh rather than freezing it. If you do freeze it, the sauce may change slightly in texture after thawing. If you do freeze it, let the salmon cool completely, then store it in an airtight container or wrap it in tin foil. Freeze for up to three months.
Yes. You can use another firm fish such as cod, halibut, or trout. Keep in mind that cooking time will depend on the thickness of the fillets.
This recipe doesn’t use butter, cream, or cheese, so it is dairy-free. The creamy texture comes from unsweetened almond milk and the thickened broth.
Yes. You can use 2% or whole milk if you prefer. Unsweetened almond milk keeps the sauce lighter, but regular milk works well too.
What To Serve with Salmon Piccata
The lemon-caper sauce is so good over rice or pasta, so I like serving this with something that can soak up the extra sauce. Try it with:
- White rice, like my lebanese rice or Brown rice
- Orzo or creamy tomato pasta
- Healthy mashed potatoes or mashed sweet potatoes
- Roasted garlic potatoes
- Roasted Asparagus or sauteed Green beans
- A simple Garden Salad
How to Store and Reheat
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a spoonful of sauce, or microwave in short intervals until warmed through. Avoid overheating the salmon, since it can dry out quickly.
For the best texture, I recommend making this recipe fresh rather than freezing it. If you do freeze it, the sauce may change slightly in texture after thawing.
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
More Salmon Recipes
- Lemon Garlic Salmon
- Baked Pesto Salmon
- Honey Glazed Air Fryer Salmon
- Creamy Tuscan Salmon
- Baked Teriyaki Salmon
- Maple Pecan Salmon
- Baked Honey Mustard Salmon
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Salmon Piccata Recipe
Video
Ingredients
- 4 salmon fillets, skinless works best, but you can also use skin on
- 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 tablespoons cornstarch, or flour
- 3-4 medium garlic cloves, chopped
- 2 lemons, juiced
- 2-3 tablespoons capers
- 3/4 cup almond milk, or any milk of choice
- Lemon slices , to serve
- 2-3 tablespoons coarsely chopped parsley
Instructions
- Season the 4 salmon fillets with 1 teaspoon dried oregano, 1/2 teaspoon onion powder, Kosher salt and ground pepper to taste.
- In a small bowl, whisk the 1 1/4 cup low-sodium chicken stock/broth and 1 1/2 tablespoons cornstarch well until no visible lumps remain.
- Heat the 2 tablespoons olive 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 3-4 medium garlic cloves (minced) and cook for up to 1 minute. Add the stock, juice of 2 lemons, and 2-3 tablespoons capers; cook over medium heat, stirring constantly, until the sauce thickens. Add the 3/4 cup almond milk and whisk well for a creamy sauce.
- Return the salmon to the pan and cook for a couple of minutes, until heated through.
- Garnish with Lemon slices and 2-3 tablespoons coarsely chopped parsley and enjoy!
Notes
- Pat the salmon dry before seasoning so it gets a nice golden crust.
- Use salmon fillets that are similar in thickness so they cook evenly.
- Don’t move the salmon too much while searing.
- Fresh lemon juice gives the sauce the best flavor.
- Whisk the cornstarch into the broth before adding it to the skillet to prevent lumps.
- Cook the salmon to an internal temperature of 145°F.
- Serve immediately with rice, pasta, potatoes, or roasted vegetables.
- Store leftovers in the refrigerator for up to 3 days.
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