Name: Quick and Easy Salmon Piccata (Under 30 Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 salmon fillets, fresh or thawed; 1/2 cup all-purpose flour; Salt and pepper, to taste; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1 small shallot, minced; 2 garlic cloves, minced; 2 tablespoons capers; 1 cup chicken broth (or white wine/seafood stock); 1/4 cup fresh lemon juice; Lemon slices, for garnish; Fresh parsley, minced (for garnish)

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Salmon piccata is a fast and flavorful twist on the classic Italian dish. I love how the fresh lemon juice, briny capers, and savory broth come together to form a bright, zesty sauce that complements tender pan-seared salmon beautifully. It’s one of those meals that looks fancy but comes together in no time—perfect for busy weeknights or casual entertaining.

Quick and Easy Salmon Piccata (Under 30 Minutes)

Why You’ll Love This Recipe

I love this salmon piccata because it’s quick, elegant, and absolutely delicious. It takes under 30 minutes to make, but the flavors are so rich and satisfying it feels like a restaurant-quality dish. I can serve it with pasta, rice, or veggies, and it works well for both weekday meals and special occasions. Plus, with a simple swap, I can easily make it gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets, fresh or thawed
All-purpose flour
Salt and pepper
Olive oil
Unsalted butter
Shallot
Garlic
Capers
Chicken broth (or substitute with white wine or seafood stock)
Fresh lemon juice
Lemon slices (for garnish)
Fresh parsley, minced

Directions

I start by patting the salmon dry with a paper towel. Then I combine flour, salt, and pepper in a shallow dish and dredge the salmon fillets, shaking off the excess.

In a skillet over medium-high heat, I heat olive oil and a tablespoon of butter. I sear the salmon on both sides until golden brown, then set it aside.

Next, I lower the heat to medium, melt another tablespoon of butter, and add shallots, garlic, and capers. After cooking for about a minute, I pour in lemon juice and broth, then let it simmer for around five minutes until it reduces slightly.

I return the salmon to the pan, spoon the sauce over the fillets, and cook for another minute to warm everything through. Finally, I garnish with lemon slices and fresh parsley before serving.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish:

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes switch the salmon for cod or even chicken for a different take. For a richer version, I stir in a splash of heavy cream at the end for a creamy lemon piccata sauce. I also like to use gluten-free flour when I want a gluten-free option—the flavor stays just as amazing.

Storage/Reheating

To store leftovers, I let the salmon cool completely and place it in an airtight container in the fridge for up to 5 days.

For reheating, I either microwave it or warm it gently in a skillet with a splash of broth to keep it moist.

If I want to freeze it, I make sure it’s cooled fully first, then store it in a freezer-safe container for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

What is piccata sauce made of?

Piccata sauce typically includes butter, oil, lemon juice, capers, and either stock or wine. It’s a light and tangy sauce that pairs beautifully with fish, chicken, or veal.

How do I cook salmon perfectly?

I always make sure the pan is hot before adding the salmon. I sear it skin-side up first without moving it for about 4 minutes, then flip and cook for another 4 minutes on medium heat until the inside is just opaque.

Can I thicken the piccata sauce?

While piccata sauce is meant to be light, I sometimes add a cornstarch slurry if I want it thicker. Arrowroot or tapioca starch also works for this.

What does “piccata” mean?

In Italian, “piccata” refers to a method of cooking where meat or fish is sautéed and served in a sauce of lemon, butter, and capers. The word originally comes from “piccato,” meaning “pounded flat.”

Can I make this dish ahead of time?

Yes, I often prepare it earlier in the day and store it in the fridge. I just reheat it gently before serving, adding a little broth to freshen up the sauce.

Conclusion

This salmon piccata is one of my favorite easy meals to make when I want something fresh, flavorful, and quick. It’s elegant enough for guests but easy enough for a Tuesday night dinner. With its tangy lemon-caper sauce and tender seared salmon, it always hits the spot. I keep this recipe on repeat because it’s simple, adaptable, and just plain delicious.