Salmon with Lemon Caper Sauce (Salmon Piccata Recipe)

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

5 from 18 votes

Salmon with Lemon Caper Sauce (Salmon Piccata Recipe)

Salmon Piccata is the zesty, lemony weeknight hero you didn’t know you needed. This lemon caper salmon brings together all the bright, briny flavors of classic piccata—tangy lemon, punchy capers, and a silky butter sauce that clings to every bite. Tender salmon fillets soak up the goodness beautifully. Paired with pasta or your favorite veggie side, 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 piccata recipe, salmon with capers, salmon with lemon caper sauce

Servings: servings

Author: Elena Davis

Ingredients

2 large salmon fillets 5- to 6-ounce each
1 ½ teaspoons kosher salt pepper to taste
2 tablespoons olive oil plus more if needed

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 garnish)
Optional: lemon slices for serving

Instructions

Pat your salmon fillets dry and seasoning with 1 teaspoon salt and 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, 1 to 2 minutes more, depending on how well done you like your salmon. Using a slotted spatula, remove the fish to a plate to rest.
Return the pan to medium heat and add butter, shallot, garlic, and the remaining 1/2 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 oil in a large nonstick skillet over medium-high until it’s hot and shimmering—salmon needs to hit hot oil to prevent sticking. Place the fillets skin side up and let them cook undisturbed for about 4 minutes until golden and crisp. Resist flipping or moving them too soon—that untouched sear is what gives you that perfect restaurant-style crust.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Flake the salmon into a salad or toss with pasta. If reheating, a splash of olive oil helps loosen up the sauce.

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