One of my family’s favorite flavors is a savory lemon sauce. We are big fans of piccata in our house for its tart, garlicky simplicity. What you might not realize if you’ve only had piccata in a restaurant is that it’s much easier to make than you think, and really quick! Today I’m sharing a recipe for Salmon Piccata. This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon.
I developed today’s recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Quick Salmon Piccata on Allrecipes here, and see the full recipe along with some of my cooking tips below.
How to make salmon piccata
After seasoning with some salt and pepper, you start by dredging the fish (or chicken) lightly in a dish of flour.
The flour gives it a nice golden layer that’s crispy, but not thick and bready.
After the fish is browned and set aside, the pan is deglazed with some white wine and garlic. Chicken stock, lemon juice, capers, and butter make up the rest of the sauce. The fish is simmered in the completed sauce to finish cooking it.
Serve salmon with sauce poured over it and garnish with lemon slices.
You can serve it over pasta or rice (rice is our favorite side), or even with veggies if you are watching your carb intake.
Here’s the easy recipe for a quick, but impressive salmon piccata.
- 4 (3 ounce) salmon fillets, skin removed
- salt and ground black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1/4 cup dry white wine
- 1 teaspoon finely minced garlic
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons butter
- 1/2 lemon, sliced
- Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
- Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
- Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
- Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.
If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon.