Salmon Piccata (Lemon Butter Caper Sauce)

Salmon with lemon caper sauce in a bowl with lemon slices.

5 from 33 votes

Salmon Piccata (Lemon Butter Caper Sauce)

Salmon piccata with lemon butter caper sauce is the zesty weeknight dinner you didn’t know you needed. This recipe brings together the bright flavors of classic piccata—tangy lemon, punchy capers, and a silky butter sauce—with tender salmon fillets soak up the goodness. This restaurant-worthy meal comes together in just 25 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: salmon piccata, salmon with lemon caper sauce

Servings: servings

Author: Elena Davis

Ingredients

For the Salmon Fillets

2 large salmon fillets 5-6 ounces each
1½ teaspoons kosher salt
black pepper to taste
2 tablespoons olive oil plus more if needed

For the Piccata Sauce

4 tablespoons salted butter
1 shallot finely chopped
1 clove garlic minced
4 tablespoons lemon juice about one lemon
1 teaspoon lemon zest about 1 large lemon
3 tablespoons capers
½ cup chicken broth or vegetable broth
2 tablespoons Italian parsley finely chopped, for serving
lemon slices for serving; optional

US Customary - Metric

Instructions

Pat the salmon fillets dry with paper towel, and season with 1 teaspoon of the kosher salt and with black pepper to taste.
Heat the oil in a 12-inch skillet or sauté pan over medium-high heat until hot and shimmering. Cook the salmon until golden and crisp on the outside, about 4 minutes. Resist the urge to touch with the fillets as they cook. Carefully flip the fillets and reduce the heat to medium.
Continue cooking until done to your liking, about 1-2 minutes more, depending on how well done you like your salmon. (Aim for 125°F for medium rare or 135°F for medium in the thickest part of the fillets.) Using a slotted spatula, remove the fish to a plate to rest.
Set the pan over medium heat and add the butter, shallot, garlic, and the remaining ½ teaspoon salt. Cook, stirring often, until fragrant and soft, about 1 minute.
Add the chicken broth, lemon juice, capers, and lemon zest. Simmer for 4 minutes to reduce slightly.
Place salmon back in the pan and heat for an extra minute. Then, spoon the sauce over the salmon. Garnish with parsley and serve warm. Serve with lemon slices, if desired.

Notes

Heat the oil in a 12-inch nonstick large skillet over medium-high heat until hot and shimmering. Your salmon must hit hot oil to prevent sticking.
Cook without moving. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to touch the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.
Store any leftovers in the fridge in a tight-fitting container for up to 3 days. You can flake up the salmon and add it to a salad, or toss it with some perfectly cooked spaghetti or pasta. When reheating, you may need to add extra olive oil to thin out the sauce.

Nutrition