All for the newfound love of capers!
Capers were never even on my radar until I had my first bite of Chicken Piccata.
After that, it was game over. I was captivated by capers.
So when I saw that Olive Garden makes a Salmon Piccata I knew I had to give it a try. After all, they’re literally combining my favorite FISH with my new favorite FLAVOR and then topping it all with a delectable lemony-buttery sauce. What could go wrong?!
Absolutely NOTHING. Because it is so. very. good.
And so. very. simple to make.
Like pop everything into a skillet and have it ready to eat in less than 30 minutes kinda easy.
But the best part? This dish is so full of flavor and looks pretty fancy that you can easily serve it up on busy weeknights, to dinner guests, or even for a romantic date night in!
Ingredients and Substitutions
Capers. These edible flower buds add a salty topping and perfectly complement the sauce.
Salmon. You can go healthier and opt for wild caught. I usually choose a variety called Verlasso, which is sustainably farm raised so it still has a good bit of fat while being a healthier option for you. Avoid previously frozen, if possible, for the best flavor. Grocery stores usually have a variety available. Sockeye salmon is a great option, too.
Lemons. Avoid the bottled juice and choose fresh lemons. You definitely want that lemon zest at the end for a pop of lemon flavor.
Flour. All-purpose flour or a gluten-free 1-to-1 blend work interchangeably. Avoid whole wheat or a grainier texture as it won’t stick to the fish.
Butter. Salted butter is key. If you only have unsalted, be sure to hit the fish with a bit of extra kosher salt at the end.
Garlic. Fresh, minced garlic is essential for the sauce. If you don’t have any, you can use garlic powder, but the sauce won’t be as flavorful.
Broth. While chicken broth was used, you can opt for vegetable broth. Avoid beef broth as the rich flavor will definitely come through in the dish.
How to Make Salmon Piccata
The basic steps for making homemade salmon piccatta are simple to follow:
Cut and dredge the salmon
Use a sharp knife and a cutting board to slice the filet into four evenly sized pieces. They should each be around 5-6 ounces.
Dip each fillet into the flour, being sure to coat all of the sides of the salmon, including the skin. Gently tap the pieces to remove any excess flour. Don’t discard the remaining flour, though. You’ll use it later.
Pan fry the filets
Carefully place each filet in the melted butter flesh side down in the hot pan. Be sure none of them are touching and cook for 4 to 5 minutes.
Make the base of the sauce.
Add the remaining butter to the frying pan along with the minced garlic. Sauté the mixture for 30 seconds, just until it’s fragrant.
Whisk in 2 tablespoons of the leftover flour. Stir well until there are no clumps remaining.
Finish the lemon butter sauce.
Quickly stir in the fresh lemon juice. Then pour in the broth ¼ cup at a time. Don’t add too much all at once, and be sure to mix it well after each addition. This ensures the sauce consistency is smooth, creamy, and thickens up between each amount added.
Finish it up and dig in!
Return the salmon to the skillet with the sauce. Top with the capers and heat everything up for 2 to 3 minutes.
Right before you serve the salmon piccata up, top with a bit of lemon zest and lemon slices if desired.
It’s delicious with Instant Pot White Rice, Instant Pot Quinoa, pasta, or crusty bread, too!
A must-have for fish fans!
If you cook fish even occasionally, a fish spatula is a non-negotiable. I waited way too long to get one!
The thin, flexible blade slides right under delicate fillets without tearing them apart. Total game-changer.
Meal Prep and Storage
To Reheat: The best way to reheat this salmon is to pop it back into a 300°F oven for 5-7 minutes. It can also be heated up in a skillet over medium-low heat for 4-5 minutes.
To Prep Ahead: The salmon can be cut up to 24 hours before serving.
To Store: Leftover salmon piccata can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
To Freeze: This dish can be frozen in an airtight container or sealed freezer bag for up to 3-4 months.
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Salmon Piccata Recipe
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Equipment
Ingredients
- 1 ¼-1 ½ pounds salmon Verlasso
- ¼ cup flour divided, gluten-free 1-to-1 blend if needed
- ¼-½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 4 tablespoons butter divided, salted
- 2 garlic cloves finely minced
- ¼ cup lemon juice freshly squeezed
- 1 cup chicken broth reduced sodium
- ¼ cup capers drained
- Lemon zest optional
Instructions
- Leaving the skin intact, cut the salmon into four 5-6 ounce filets.1 ¼-1 ½ pounds salmon
- Add the flour, ¼ teaspoon of salt, and ¼ teaspoon of black pepper to a large, shallow bowl. Whisk together until combined. Dip each salmon filet into the flour and coat all sides. Shake off any excess. Reserve the remaining flour.¼ teaspoon black pepper
- Add 2 tablespoons of butter to a large skillet over medium heat. Once melted, add the salmon filets, flesh-side down, and cook for 4-5 minutes. Flip them over and continue cooking for another 3-4 minutes, or until cooked through.
- Remove the salmon from the skillet and place on a separate plate.
- Add 2 additional tablespoons of butter to the skillet along with the garlic. Saute for 30 seconds, or until the garlic becomes fragrant. Whisk in 2 tablespoons of the reserved flour and then quickly pour in the lemon juice. Pour in the broth, ¼ cup at a time, whisking well after each addition.2 garlic cloves, ¼ cup lemon juice, 1 cup chicken broth
- Add the salmon back into the skillet along with the capers and heat it back up for 2-3 minutes. Just before serving, top with lemon zest, if desired. Enjoy!¼ cup capers, Lemon zest
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Video
Notes
Meal Prep and Storage
- To Prep Ahead: The salmon can be cut down up to 24 hours before serving.
- To Store: Leftover salmon picatta can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
- To Freeze: This dish can be frozen in an airtight container or sealed freezer bag for up to 3-4 months.
- To Reheat: The best way to reheat this salmon is to pop it back into a 300 °F oven for 5-7 minutes. It can also be heated up in a skillet over medium-low heat for 4-5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
