This Salmon Piccata with Lemon Caper Sauce has delicious, tender salmon with slightly crispy edges in a tangy lemon caper sauce. It’s tasty, low-carb, weeknight dinner ready in 25 minutes!
It’s a restaurant quality main dish you can make easily at home without the high cost of eating out.
The fresh lemon juice and zest with the addition of capers give this recipe a nice tangy flavor. Plus, the addition of the onions gives the piccata sauce more flavor. It’s an easy dinner for weeknights but, elegant enough for a romantic dinner when you’re short on time, but want to impress.
This is the salmon version of my Chicken Piccata recipe which is another easy weeknight dinner. We eat salmon about every other week. It’s so nutritious and a main dish that everyone in my family likes and you know how that makes life easier in and of itself!
What kind of salmon should I use?
You can use any salmon you prefer. Sockeye salmon, Atlantic salmon or Steelhead are the salmon types I usually use.
Can I use avocado oil intead of extra virgin olive oil.
Yes, however extra virgin olive oil add a depth of flavor to this salmon piccata recipe where avacado has a neutral flavor.
Can I use white wine with this recipe?
Yes, you can add a dry white wine such as Pinot Grigio, Sauvignon blanc or Chardonnay. If using, add 1/4 cup of white wine at the same time as the chicken broth.
What side dishes go with salmon piccata?
- Air Fryer Garlic Parmesan Potatoes
- Creamy Parmesan Orzo
- Arugula Salad with Lemon Vinaigrette
- Italian Peas and Onions
- Air Fryer Parmesan Green Beans
Disclosure: This may post contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Salmon Piccata with Lemon Caper Sauce
Ingredients
*The full, printable recipe is at the bottom of this post in the recipe card where you can adjust the servings.
- salmon
- all purpose flour
- lemon zest
- lemon juice
- capers
- butter
- extra virgin olive oil
- onion
- fresh garlic
- chicken broth
- salt and black pepper
Instructions
First, remove salmon skin if it’s on one side. Add salt and black pepper to each side of the salmon fillets.
Then, dredge the fillets in flour on all sides.
Then, in a large skillet on medium high heat, add two tablespoons of butter and one tablespoon of extra virgin olive oil. Add the floured salmon filets and cook 2-3 minutes on each side.
Next, remove the salmon filets and put on a plate. No paper towel is necessary.
Next, to the skillet add: 1 tablespoon of butter, chopped onions and minced garlic continue to cook on medium-high heat for 30 seconds.
Then, add chicken broth, lemon juice, lemon zest and capers. Cook for 5 minutes and let some of the moisture evaporate. If using white wine, add 1/4 cup.
Next, add the salmon fillets back into the skillet and continue to cook, uncovered 5-10 minutes depending upon the thickness of the fillets. Spoon sauce over the fillets and garnish with lemon slices if you wish.
Storage
Store leftovers in an airtight container in the refrigerator for 1-2 days.
This salmon piccata recipe is a tasty weeknight dinner main dish that comes together quickly with little effort. Your whole family will love it!
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Easy Salmon Piccata with Lemon Caper Sauce
Ingredients
- 1 lb salmon
- 1/4 cup all purpose flour
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 capers
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
- 1/4 cup onions
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- salt and black pepper to taste
Instructions
- First, remove salmon skin if it's on one side. Add salt and black pepper to each side of the salmon fillets.
- Then, dredge the fillets in flour on all sides.
- Then, in a large skillet on medium high heat, add two tablespoons of butter and one tablespoon of extra virgin olive oil. Add the floured salmon filets and cook 2-3 minutes on each side.
- Next, remove the salmon filets and put on a plate. No paper towel is necessary.
- Next, to the skillet add: 1 tablespoon of butter, chopped onions and minced garlic continue to cook on medium-high heat for 30 seconds.
- Then, add chicken broth, lemon juice, lemon zest and capers. Cook for 5 minutes and let some of the moisture evaporate. If using white wine, add 1/4 cup.
- Next, add the salmon fillets back into the skillet and continue to cook, uncovered 5-10 minutes depending upon the thickness of the fillets. Spoon sauce over the fillets and garnish with lemon slices if you wish.
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