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This salmon piccata is garlicky, lemony, and flaky. I love serving it with creamy mashed potatoes, pasta, or rice!
For more salmon recipes, check out this crab stuffed salmon and baked salmon.
Not only is this salmon recipe insanely delicious, it’s also low-carb and keto-friendly. A perfect weeknight meal that takes less than 20 minutes to make!
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Salmon – Farm-raised or wild-caught salmon works for this recipe. Fresh or frozen, doesn’t matter. Just make sure your salmon is fresh and doesn’t have a fishy smell or slimy feel to it.
- Lemon – Avoid bottled lemon juice, use a fresh lemon for best results.
- White wine – Chicken stock is a great substitute! If using white wine, make sure to use a non fruity wine like Pinot Grigio or Sauvignon Blanc. Any crisp dry white wine will work.
- Butter – unsalted or salted butter works. You’ll need butter to thicken the sauce so don’t omit it!
- Capers – completely optional!
TOP TIPS
- Whatever you do, don’t overcook the salmon otherwise, it will turn out tough and dry and resemble canned tuna! I like to cook it for 3 minutes on each side depending on the thickness. If the fillets are on the thicker side, I will do 4-5 minutes on each side over medium heat.
- Season your salmon with Kosher salt on both sides for maximum flavor!
- Make sure to scrape the bottom of the pan the second you add the lemon juice and chicken stock.
- Take the salmon out of the fridge 20 minutes before cooking it. If the salmon is too cold, it will cook unevenly.
STORAGE
If you have any leftovers, place them in an air-tight container and refrigerate for up to 2 days. Reheat in the microwave or stovetop until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Salmon Piccata
Ingredients
- 2-3 salmon fillets
- ½ cup white wine , or chicken stock
- 4 tablespoons butter
- 2 garlic cloves , finely minced
- 2 tablespoons capers
- ½ lemon, juiced
- ½ teaspoon lemon zest
- salt , to taste
- red pepper flakes , to taste
- oil, for frying salmon
- fresh parsley, for garnishing
Instructions
- Season the salmon fillets on both sides with salt.
- Heat oil in a large skillet over medium heat. Add the salmon fillets to the skillet and cook for 2-4 minutes on each side or until it reaches an internal temperature of 145 degrees F. Remove the salmon from the skillet and set it aside.
- Add 2 tbsp of butter to the skillet and allow it to melt. Stir in the garlic, lemon zest, and red pepper flakes and cook for 20 seconds.
- Add the capers, lemon juice, and white wine. Allow the white wine to reduce by half.
- Stir in the remaining butter and swirl the pan until the sauce thickens. Season with salt and pepper.
- Place the salmon back into the skillet and spoon the sauce over the salmon. Garnish with fresh parsley and enjpy!
Notes
- Whatever you do, don’t overcook the salmon otherwise, it will turn out tough and dry and resemble canned tuna! I like to cook it for 3 minutes on each side depending on the thickness. If the fillets are on the thicker side, I will do 4-5 minutes on each side over medium heat.
- Season your salmon with Kosher salt on both sides for maximum flavor!
- Make sure to scrape the bottom of the pan the second you add the lemon juice and chicken stock.
- Take the salmon out of the fridge 20 minutes before cooking it. If the salmon is too cold, it will cook unevenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
