This salmon piccata is full of bright flavor and comes together in under 30 minutes. Tender chunks of salmon are simmered in a lemon-butter sauce with capers and fresh herbs. Serve over jasmine rice for a simple, satisfying dinner.
Dinner time!
This salmon piccata features tender, buttery pieces of salmon in a bright lemon sauce studded with briny capers. It’s perfect over jasmine rice with softened lemon slices and fresh parsley—comforting, fresh, and elegant.
This is definitely a recipe I’d add to the weekly rotation. The kids enjoy it too; I simply omit the capers from their portions and everyone is happy.
Any piccata dish is a winner in my book: lemon, salty capers, and butter—what’s not to love? It’s an instant “yes” for weeknight dinners and weekend meals alike.
When I started cooking salmon more often—about once a week—this piccata version quickly joined the lineup. Leftovers reheat well and make a great lunch the next day.
The salmon turns out buttery, flaky and soft because it finishes cooking in a lemon-butter sauce. It’s consistently a crowd-pleaser.
This is how I make it!
Start by patting the salmon dry and cutting it into bite-size chunks. Season generously with kosher salt, freshly cracked pepper and a little garlic powder—this helps build flavor and creates more crisp surface when searing.
I love serving salmon in chunks because it increases the browned edges and makes the plate feel a little more special. Sear the pieces in a small amount of olive oil over medium heat until golden on each side; you only need to brown them since they’ll finish cooking in the sauce.
After searing, add dry white wine to the skillet and reduce it until only about a third of a cup remains. Stir in fresh lemon juice (and optional lemon zest if you love extra citrus), then add butter so it melts into a silky sauce.
Finish with drained capers, lemon slices, and a handful of chopped parsley. Toss the salmon gently in the sauce and let everything simmer for a minute or two so the flavors meld.
I like enough sauce to spoon over jasmine rice—honestly, rice drenched in this sauce is incredible. The whole dish comes together quickly: searing and a brief simmer mean you can have dinner on the table in under 30 minutes.
Salmon Piccata
Salmon Piccata
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Ingredients
- 2 pounds skinless salmon, cut into chunks
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ⅔ cup dry white wine
- ½ teaspoon freshly grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons butter
- ¼ cup capers, drained
- lemon slices, for topping
- chopped fresh parsley, for topping
- jasmine rice, for serving
Instructions
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Season the salmon all over with salt, pepper and garlic powder. Make sure each chunk is well seasoned.
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Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon and sear for 1 to 2 minutes on each side, gently flipping so the pieces brown. You only need to brown them since they’ll finish cooking in the sauce.
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After the salmon is seared, add the white wine and simmer until reduced to about ⅓ cup. Stir in the lemon juice, butter, capers, lemon slices and parsley. Toss gently and simmer 1 to 2 minutes until the salmon is cooked through and the sauce is glossy.
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Serve the salmon over jasmine rice and top with additional parsley and lemon slices as desired.
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