Looking for a quick and easy salmon recipe for weeknight dinners? Salmon lovers will devour this fancy yet simple dish made of salmon fillets and delicious piccata sauce! This one even rivals piccata recipes from the Olive Garden!
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Why You'll Love This Recipe
- Flaky salmon in a lemon caper sauce ready in 20-30 minutes!
- Make it for a fancy dinner party, date night, or just busy weeknights!
- The best part is you can make extra and enjoy a Salmon Piccata Salad tomorrow night!
- Salmon is a great source of omega-3 fatty acids! Yay for healthy fats!
Ingredient Notes
- Salmon - It's best to use fresh salmon fillets. I did use frozen and then thawed salmon once, and the salmon didn't hold together very well.
- White Wine - Use whatever white wine or white cooking wine is your preference.
- Lemon Pepper Marinade - Any brand you prefer works.
- Butter - Both salted butter and unsalted butter work fine for this recipe.
- Olive Oil- You can substitute canola oil, coconut oil, or any other cooking oil here.
- Capers - You can find them next to the pickles, pickled jars of peppers, olives, and such in the store. Note capers are not caper berries.
- Lemon Juice - The lemon juice for this recipe should be fresh lemon juice but bottled with do in a pinch.
Couple Things You'll Need
Step by Step Instructions
- If you prefer to remove the skin from the salmon fillets, do so now.
- If your pieces of salmon are really thick, I recommend cutting them into thinner pieces, roughly ½ inch thick. They will cook quicker and more evenly, and the marinade will work better.
- Place the salmon fillets in a large ziplock bag.
- Pour the marinade over the salmon and allow it to marinate in the fridge for an hour, two at the most.
- Using tongs, remove the salmon from the marinade and lay it in a single layer across a cutting board.
- Season salmon fillets with hat's up with lemon pepper seasoning and set aside for a moment.
- In a medium saucepan, melt 2 Tbs. Butter to sizzling over medium heat.
- Add 4 cloves of minced garlic and let cook for about a minute, then add the white wine.
- Simmer until the white wine is nearly evaporated, stirring here and there.
- Whisk in roughly ¾s of the chicken broth and the fresh lemon juice. Simmer for 3 or 4 minutes.
- While the sauce is simmering, begin heating a non-stick skillet or frying pan with 2 Tbs. butter and 2 Tbs. olive oil in it over medium heat to cook the salmon.
- You'll be finishing the sauce and cooking the salmon simultaneously.
- For the sauce...
- Whisk the cornstarch into the remaining chicken broth and pour it into the sauce.
- Simmer while whisking for about a thicken to thicken the sauce.
- Turn down the heat to low.
- Drain the capers and add them to the piccata sauce.
- For the Salmon...
- Once the butter and olive oil are sizzling in the frying pan, place the pieces of salmon seasoning side down in the hot pan.
- Season the sides of the salmon now facing up in the pan.
- Keep an eye on the salmon while finishing up your piccata sauce.
- Fry the salmon on each side until golden brown and done in the middle.
- Serve with hot piccata sauce!
- Garnish with fresh lemon slices and fresh parsley!
Recipe FAQs
What to serve with salmon piccata?
Orzo Rice Pilaf is my go-to to serve with this recipe, along with a green side salad!
Do you take the skin off salmon after cooking or before?
We've done both. If you want a quick and easy way to remove the skin from the salmon fillets before marinating them, just drizzle boiling water over the fish skin. It will then easily peel off.
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Best Salmon Piccata
Looking for a quick and easy salmon recipe for weeknight dinners? Salmon lovers will devour this fancy yet simple dish made of salmon fillets and delicious piccata sauce! This one even rivals piccata recipes from the Olive Garden!
Ingredients
For the Salmon
- 24 ounces Salmon Fillets
- 1 Bottle Lemon Pepper Marinade
- Lemon Pepper Seasoning
- 2 Tbs. Butter
- 2 Tbs. Olive Oil
Piccata Sauce
- 2 Tbs. Butter
- 4 Cloves Garlic minced
- ⅔ Cup White Cooking Wine
- 2 Cups Chicken Broth
- ½ Cup Fresh Lemon Juice
- 2 teaspoon Cornstarch
- ½ Cup Capers rinsed and drained
Instructions
- If you prefer to remove the skin from the salmon fillet,s do so now.
- If your pieces of salmon are really thick, I recommend cutting them into thinner pieces, roughly ½ inch thick. They will cook quicker and more evenly and the marinade will work better.
- Place the salmon fillets in a large ziplock bag.
- Pour the marinade over the salmon and allow it to marinate in the fridge for an hour, two at the most.
- Using tongs, remove the salmon from the marinade and lay it in a single layer across a cutting board.
- Season salmon fillets with hat's up with lemon pepper seasoning and set aside for a moment.
- In a medium saucepan, melt 2 Tbs. Butter to sizzling over medium heat.
- Add 4 cloves of minced garlic and let cook for about a minute, then add the white wine.
- Simmer until the white wine is nearly evaporated, stirring here and there.
- Whisk in roughly ¾s of the chicken broth and the fresh lemon juice. Simmer for 3 or 4 minutes.
- While the sauce is simmering, begin heating a non-stick skillet or frying pan with 2 Tbs. butter and 2 Tbs. olive oil in it over medium heat to cook the salmon.
- You'll be finishing the sauce and cooking the salmon simultaneously.
For the sauce...
- Whisk the cornstarch into the remaining chicken broth and pour it into the sauce.
- Simmer while whisking for about a thicken to thicken the sauce.
- Turn down the heat to low.
- Drain the capers and add them to the piccata sauce.
For the Salmon...
- Once the butter and olive oil are sizzling in the frying pan, place the pieces of salmon seasoning side down in the hot pan.
- Season the sides of the salmon now facing up in the pan.
- Keep an eye on the salmon while finishing up your piccata sauce.
- Fry the salmon on each side until golden brown and done in the middle.
- Serve with hot piccata sauce!
- Garnish with fresh lemon slices and fresh parsley!
Notes
- If you want a quick and easy way to remove the skin from the salmon fillets before marinating them, just drizzle boiling water over the fish skin. It will then easily peel off.
Nutrition
Calories: 279kcalCarbohydrates: 13gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 64mgSodium: 821mgPotassium: 628mgFiber: 1gSugar: 5gVitamin A: 68IUVitamin C: 9mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!
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Jeff
I love salmon so this is very good
Debbie
You list Lemon Pepper Marinade as an ingredient that the salmon should sit in for 1 hour, but you do not give the recipe for the marinade. What's in it?
mindeescookingobsession
I apologize, I updated the recipe card and instructions to clarify to use your favorite bottle of lemon pepper marinade. I think I used Lawry's.