This Crispy Lemon Garlic Salmon Piccata offers a delightful seafood twist on the classic Italian dish usually made with chicken or veal. It features perfectly seared salmon fillets with a golden, spice-crusted exterior, bathed in a silky, buttery lemon-caper sauce.
With its crispy edges and bright, zesty flavors, this elegant yet easy dinner is ready to impress in under 30 minutes.
Recipe Details
- Flavor Profile: This dish is vibrant and savory, combining the richness of salmon with the sharp tang of fresh lemon juice, the salty brine of capers, and aromatic garlic.
- Texture: The salmon develops a wonderful crust from the high-heat sear, while the inside remains tender and flaky. The sauce is smooth and emulsified, coating the fish beautifully.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy to Intermediate. The key is mastering the sear to get that golden color without overcooking the fish.
What You’ll Need
To make this recipe, you will need a large non-stick pan or skillet to prevent the delicate fish from sticking. A fish spatula is highly recommended for pressing the fillets down to ensure an even sear. The ingredients rely on fresh skin-on salmon, pantry spices like paprika and oregano, and the classic piccata trio: lemon, butter, and capers.
Ingredient Notes
- Salmon Fillets – You need 4 skin-on fillets (about 4 to 6 ounces each). Leaving the skin on helps hold the fish together, even though this recipe sears the flesh side first for that crispy top.
- Sweet Paprika & Greek Oregano – These spices create a flavorful crust on the salmon that complements the lemon sauce rather than overpowering it.
- Butter or Ghee – Used to enrich the sauce. Using cold butter at the end helps emulsify the sauce into a glossy consistency.
- Garlic – Thinly sliced garlic provides a milder, sweeter flavor profile than minced garlic, adding elegance to the sauce.
- Capers – These little flower buds add a burst of salty, briny flavor that is essential for a true piccata sauce.
- Lemon – You will need both the zest and the juice of a large lemon for maximum citrus impact.
- Flour – A small amount of all-purpose flour thickens the broth slightly, giving the sauce body so it clings to the fish.
Add-ins and Substitutions
- Herbs – While parsley is traditional, fresh dill or chives also pair wonderfully with salmon and lemon.
- Gluten-Free – To make this gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend or cornstarch (mix cornstarch with cold water first).
- Dairy-Free – You can use ghee or a high-quality vegan butter substitute to keep the sauce dairy-free while maintaining richness.
How to Make Crispy Lemon Garlic Salmon Piccata
- Season the Salmon: Pat the salmon dry with paper towels to ensure a good sear. Season with the sweet paprika, Greek oregano, and a big pinch each of kosher salt and black pepper (about 1/2 teaspoon each).
- Sear Flesh-Side Down: In a large non-stick pan or skillet, heat about 2 tablespoons of olive oil over medium heat until the oil is shimmering. Turn the heat to medium-high and add the salmon flesh-side down. Use a fish spatula to press the salmon down for about 10 seconds (this prevents curling), then let it sear undisturbed for about 4 minutes or until golden brown and crispy on the flesh side.
- Flip and Finish Cooking: The salmon should be about 75 percent of the way cooked and should release easily from the pan. If it does not, give it a few more seconds. Turn the fish over to the skin side and cook for another minute, pressing the salmon down briefly. Transfer the salmon to a plate lined with paper towels to drain. The fish should be nearly cooked, but it will go back in the pan with the sauce later.
- Make the Piccata Sauce: In the same skillet over medium heat, add about 1 tablespoon olive oil and 1 tablespoon of the butter. When the butter has melted, add the thinly sliced garlic and stir until fragrant, about 30 seconds. Stir in the flour, then add the chicken stock, lemon zest, lemon juice, and drained capers.
- Simmer and Emulsify: Simmer for about 4 minutes, whisking throughout. Add the remaining butter and whisk briefly until the butter is incorporated and the sauce is emulsified and slightly thickened. Taste and add salt and pepper to your liking.
- Finish and Serve: Return the fish to the pan with the skin side down and drizzle with the warm sauce. Finish with the fresh chopped parsley and serve with lemon wedges, if using.
Pro Tip: Pressing down on the salmon fillets with a spatula for the first 10 seconds of searing is crucial. When the cold fish hits the hot pan, the proteins contract and cause the fillet to curl up. Pressing it down ensures the entire surface stays in contact with the pan for an even, golden crust.
Recipe Tips
- Pat It Dry: Moisture is the enemy of crispiness. Make sure your salmon is very dry before adding the oil and spices.
- Don’t Force the Flip: If the salmon is sticking to the pan, it likely isn’t ready to flip. Wait another 30 seconds for the crust to fully form and release naturally.
- Sauce Consistency: If your sauce reduces too much and becomes too thick, simply whisk in an extra splash of chicken stock or water to loosen it up.
FAQs
- Should I eat the skin? Since we sear the flesh side first to get it crispy, the skin side only cooks for a minute. The skin will be soft. You can easily slide the meat off the skin when eating, or remove the skin before serving if you prefer.
- Can I use white wine? This recipe calls for chicken stock, but traditionally piccata uses white wine. If you prefer that flavor, you can swap the stock for a dry white wine, but stock provides a lovely savory depth.
- How do I store leftovers? Store leftover salmon and sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish.
Serving Suggestions
- Vegetables: Steamed asparagus, roasted broccoli, or sautéed green beans make perfect sides.
- Carbs: Serve over angel hair pasta, mashed potatoes, or rice pilaf to soak up the extra lemon-butter sauce.
- Salad: A light arugula salad with parmesan shavings complements the rich fish.
Make This Recipe in Advance
- Prep: You can slice the garlic, chop the parsley, and measure out the sauce ingredients (broth, lemon juice, capers) earlier in the day.
- Best Fresh: Salmon is best cooked and served fresh. Reheating can cause the fish to become dry and the crispy crust to soften.
Crispy Lemon Garlic Salmon Piccata
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
This Crispy Lemon Garlic Salmon Piccata offers a delightful seafood twist on the classic Italian dish usually made with chicken or veal. It features perfectly seared salmon fillets with a golden, spice-crusted exterior, bathed in a silky, buttery lemon-caper sauce. With its crispy edges and bright, zesty flavors, this elegant yet easy dinner is ready to impress in under 30 minutes.
Ingredients
The Salmon
- 4 skin-on salmon fillets (about 4–6 ounces each)
- 1 teaspoon sweet paprika
- 1 teaspoon Greek oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil (for searing)
The Lemon Caper Sauce
- 3 tablespoons butter or ghee, divided (1 tbsp for sautéing, 2 tbsp for finishing)
- 3 garlic cloves, thinly sliced
- 2 teaspoons all-purpose flour
- 1/2 cup chicken stock or broth
- 1 large lemon, zested and juiced (approx. 2 tbsp juice)
- 1/4 cup capers, drained
- 1 tablespoon olive oil (for sauce base)
Garnish
- 3 tablespoons finely chopped fresh parsley
- Lemon wedges (optional)
Instructions
Season the Salmon
Pat the fillets completely dry with paper towels. Season the flesh side with the sweet paprika, Greek oregano, salt, and black pepper.
Sear Flesh-Side Down
In a large non-stick skillet, heat about 2 tablespoons of olive oil over medium heat until shimmering. Increase heat to medium-high. Place the salmon in the pan flesh-side down. Critical Step: Immediately press down on the fillets with a fish spatula for 10 seconds to prevent them from curling.
Cook
Let sear undisturbed for about 4 minutes until the crust is golden brown and crispy.
Flip
The salmon should release easily when the crust is formed. Flip to the skin side and cook for 1 more minute. Transfer salmon to a paper towel-lined plate. (The fish will finish cooking in the sauce later).
Make the Sauce
In the same skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon of the butter. Add the thinly sliced garlic and sauté for 30 seconds until fragrant.
Thicken & Simmer
Stir in the flour and cook for a few seconds. Whisk in the chicken stock, lemon zest, lemon juice, and drained capers. Simmer for 4 minutes, whisking occasionally.
Emulsify
Add the remaining 2 tablespoons of butter to the pan. Whisk vigorously until the butter melts and the sauce becomes glossy and slightly thickened. Taste and adjust salt/pepper.
Finish
Return the salmon to the pan, skin-side down. Spoon the warm sauce over the fillets to reheat them gently.
Serve
Garnish with fresh chopped parsley and serve immediately with lemon wedges.
Notes
The “Press Down” Technique: When cold fish hits a hot pan, the proteins contract instantly, causing the fillet to curl up like a bridge. Pressing it flat for the first few seconds ensures the entire surface gets that beautiful golden sear.
Skin Preference: The recipe cooks the skin side for only a minute, leaving it soft. It is meant to hold the fish together. You can easily slide the meat off the skin when eating if you don’t enjoy soft skin.
Wine Option: For a more traditional Piccata flavor, swap the 1/2 cup of chicken stock for a dry white wine (like Pinot Grigio or Sauvignon Blanc).
Gluten-Free: Substitute the all-purpose flour with 1 teaspoon of cornstarch (dissolved in a splash of cold water) added during the simmer step.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner / Main Course
- Method: Pan-Sear
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Fillet with Sauce
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
Keywords: salmon piccata, lemon butter salmon, crispy skin salmon, seafood dinner ideas, caper sauce recipe, 30 minute meals, healthy fish recipes
