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top view salmon piccata on an orange dish

Easy Salmon Piccata Recipe

This Salmon Piccata recipe is a 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.
Course Main Course
Cuisine Italian, Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 356kcal
Author Rena


  • 4 salmon fillets
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • Kosher salt and ground pepper to taste
  • 2 tbsp olive oil
  • 1 1/4 cup low-sodium chicken stock/broth
  • 1 1/2 tbsp cornstarch
  • 3-4 medium garlic cloves chopped
  • 2 lemons juiced
  • 2-3 tbsp capers
  • 3/4 cup almond milk
  • Lemon slices to serve
  • 2-3 tbsp coarsely chopped parsley


  • 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 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 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!


  • 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 air-tight 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.


Calories: 356kcal | Carbohydrates: 10g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 272mg | Potassium: 1002mg | Fiber: 2g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 32mg | Calcium: 111mg | Iron: 2mg