The BEST Salmon Piccata Recipe (2024)

This easy Salmon Piccata recipe is golden pan-seared salmon covered in a creamy lemon and capers sauce. It’s a delicious weeknight dinner that’s made in one skillet in under 30 minutes. Plus it’s dairy-free, gluten-free, and packed with nutrients!

If you’re a fan of chicken piccata, you will love this Salmon Piccata recipe! It’s a twist on the classic dish that’s made with pan-fried salmon fillets, a dairy-free lemon sauce, and capers. An easy lemon salmon recipe that’s packed with flavor and simple to put together. This is a great recipe whenever you need a nutritious dinner that the whole family will love.

Want to make this salmon dinner recipe a full meal? Serve over tender white rice with a side of Crispy Baked Parmesan Zucchini Fries.

Why you’ll love this recipe

• Fast and easy. Pan-seared salmon is super simple to make and can all be done in one skillet for fast cleanup.
• Healthy. Salmon is full of omega 3’s, high in protein, and packed with vitamins. It is also a great low-carb dinner option.
• Delicious creamy sauce! This sauce is perfectly creamy, fresh, and full of lemon flavor. It’s absolutely delicious.

Ingredients you will need

This is just a list of ingredients you will need to make this Salmon Piccata recipe. Full measurements are listed further down below.

• Salmon fillets: use skinless salmon fillets if possible. Wild-caught salmon are always better and healthier than farm-raised salmon if you can use wild-caught salmon.
• Seasonings: Dried oregano, Onion powder, Kosher salt and ground black pepper
• Olive oil: you may use avocado oil or about a tablespoon of melted butter.
• Low-sodium chicken stock/broth: you may use vegetable stock, but we love the flavor of chicken stock
• Cornstarch: This would work better than using flour, but it can be substituted with any flour of your choice.
• Garlic cloves: do use fresh garlic and not garlic powder.
• Lemons: use fresh lemons and not bottled lemon juice.
• Capers: the highlight of this dish, unless you hate them, then you can skip them.
• Almond milk: or use 2%, if you use almond milk, make sure it is unsweetened.
• Fresh Parsley: fresh would taste better than dried parsley

How to make salmon piccata

• Season the salmon: Sprinkle the salmon fillets with oregano, onion powder, salt, and pepper to taste.

• Prepare stock: In a small bowl, whisk the broth and cornstarch well until no visible lumps remain.
• Cook salmon: Heat the oil in a large non-stick skillet over medium heat. Add the salmon and fry until golden brown and cooked through. Don’t overcook! Set aside on a plate.

• Make the sauce: To the same preheated pan add the garlic and cook for up to 1 minute. Add the stock, lemon juice, and capers; cook over medium heat, stirring constantly until the sauce starts to thicken. Add in the almond milk and whisk well to get a nice creamy sauce.
• Coat the salmon in the sauce: Return the salmon to the pan and continue to cook for a couple of minutes, just until heated through. Spoon the lemon piccata sauce over the salmon.
• Garnish and serve: Garnish with lemon slices and minced parsley. Enjoy!

Recipe notes, Tips and Substitutions

• Salmon: Use very fresh salmon and filets that are close in size so that they cook evenly. You may use frozen if you must. Wild-caught salmon are much better than farm-raised. Use skinless salmon filets if possible.
• Do not wash or rinse salmon, you may use a paper towel to dab the salmon filets to remove any moisture.
• Lemons: Fresh-squeezed juice will give you the best fresh flavor.
• Capers: If you don’t like capers, feel free to leave them out.
• Almond milk: Feel free to substitute with cashew milk or coconut milk, although they may change the flavor slightly. Do not use sweetened almond milk.
• Don’t move the salmon much: When searing the filets, move them as little as possible so that they form a nice golden crust.
• Don’t overcook it.The cooking time depends on the thickness of the filets. Check the doneness with a fork. Salmon is done when it is opaque and easily flakes.
• Want to use dry white wine you can add it in with the lemon juice. Use about 1/4 cup.
• Consider adding some lemon zest for an extra zesty flavor.

frequently asked questions

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More Easy Salmon Recipes

• Lemon Garlic Salmon
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• Baked Teriyaki Salmon
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• Baked Honey Mustard Salmon

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