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Salmon filets in piccata sauce are served on a plate with capers.
5 from 1 vote

Salmon Piccata Recipe

Salmon Piccata is a deceptively easy yet super tasty dish. To make, simply dip salmon in seasoned flour, pan fry the fish, then make a creamy lemon-garlic-butter sauce to top it off, but don't forget the capers.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 345 kcal


  • 1 ¼-1 ½ lbs. salmon Verlasso
  • ¼ cup flour gluten-free 1-to-1 blend, if needed
  • ¼-½ tsp. salt to taste
  • ¼ tsp. black pepper
  • 4 Tbsp. butter salted
  • 2 cloves garlic finely minced
  • ¼ cup lemon juice freshly squeezed
  • 1 cup chicken broth reduced sodium
  • ¼ cup capers drained
  • Lemon zest optional


  1. Leaving the skin intact, cut the salmon into four 5-6 ounce filets.
  2. 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.
  3. 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.
  4. Remove the salmon from the skillet and place on a separate plate.
  5. 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.
  6. 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!

Recipe Video

Recipe 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 Facts
Salmon Piccata Recipe
Amount Per Serving
Calories 345 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 111mg37%
Sodium 798mg35%
Potassium 739mg21%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 445IU9%
Vitamin C 7mg8%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.