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