By Becky Hardin
Updated Jun 18, 2025
This one-pan salmon piccata is one of my all-time favorite meals. Piccata is a classic Italian dish, and let me tell you, Italians know how to do flavor. Fresh salmon fillets smothered in a silky, rich sauce with a burst of tangy and briny flavors! Made in 30 minutes, this salmon piccata recipe is my weeknight hero!
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5-Star Review
“This was the first time I have cooked salmon. It was amazing. My foodie daughter’s eyes about popped out of her head. Not only delicious but looked great on the plate.” -Amber
I’m a huge fan of chicken piccata , so I knew I would love it made with salmon. This meaty and flaky fish pairs so perfectly with the bright and briny piccata sauce. Using high-fat European-style butter takes this one to the next level for me, so I hope you’ll give it a try!
Ingredients1x2x3x
For the Salmon
- ▢ ½ cup all-purpose flour or sub 1-1 gluten free if required
- ▢ 4 (8-ounce) salmon fillets I like wild Alaskan but any will work
- ▢ 1 tsp kosher salt
- ▢ 2 tsp lemon pepper seasoning
- ▢ 2 tbsp European style salted butter
For the Sauce
- ▢ 2 tbsp European style salted butter
- ▢ 2 cloves garlic minced
- ▢ 2 tbsp all-purpose flour
- ▢ ⅓ cup dry white wine
- ▢ 1 cup low-sodium chicken broth
- ▢ 4 tbsp lemon juice
- ▢ ½ cup heavy cream room temperature
- ▢ 1 whole lemon thinly sliced
- ▢ ¼ cup capers drained
- ▢ 2 tbsp chopped fresh parsley for garnish
Video
Instructions
For the Salmon
- Add the flour to a shallow bowl and set aside for now. ½ cup all-purpose flour
- Season the salmon fillets evenly with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside. 4 (8-ounce) salmon fillets, 1 tsp kosher salt, 2 tsp lemon pepper seasoning
- In a large skillet over medium heat, heat 2 tbsp Danish Creamery butter. Sear salmon until golden on both sides, 4-5 minutes a side. Transfer the salmon to a foil-tented plate to keep warm while you make the sauce. 2 tbsp European style salted butter
For the Sauce
- Return the same pan to the heat and melt 2 tbsp of Danish Creamery butter. Stir in the garlic and sauté until fragrant, 1-2 minutes, then stir in the flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly. 2 tbsp European style salted butter, 2 cloves garlic, 2 tbsp all-purpose flour
- Slowly whisk in the wine and scrape any bits from the bottom of the pan. ⅓ cup dry white wine
- Pour in the chicken broth and allow to simmer for 4-5 minutes, then stir in the lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be. 1 cup low-sodium chicken broth, 4 tbsp lemon juice, ½ cup heavy cream, 1 whole lemon, ¼ cup capers
- Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3-4 minutes more. Garnish with parsley and serve. 2 tbsp chopped fresh parsley
Becky’s Tips
- Use European-style butter to create an ultra-rich and creamy sauce. It contains 85% butterfat, which is more than traditional American-style butter.
- Substitute wine with chicken stock if you don’t want to cook with wine.
- If you use chicken thighs , the recipe will remain the same, but the cooking time will be increased.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Salmon Piccata Step by Step
Dredge the salmon: Add ½ cup of all-purpose flour to a shallow bowl. Season 4 (8-ounce) salmon fillets evenly with 1 teaspoon of kosher salt and 2 teaspoons of lemon pepper seasoning and dredge in flour, shaking off any excess flour. Set aside.
Sear the salmon: In a large skillet over medium heat, heat 2 tablespoons of Danish Creamery butter. Sear the salmon until golden on both sides, 4-5 minutes a side. Transfer the salmon to a foil-tented plate to keep warm while you make the sauce.
Make a roux: Return the same pan to the heat and melt 2 tbsp of Danish Creamery butter. Stir in 2 minced cloves of garlic and sauté until fragrant, 1-2 minutes, then stir in 2 tbsp of flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly.
Deglaze the pan: Slowly whisk in ⅓ cup of dry white wine and scrape any bits from the bottom of the pan.
Thicken the sauce: Pour in 1 cup of low-sodium chicken broth and allow to simmer for 4-5 minutes, then stir in 4 tbsp of lemon juice, ½ cup of room-temperature heavy cream, 1 whole lemon cut into slices, and ¼ cup of drained capers. Taste and season once more with salt and regular pepper if need be.
Simmer and serve: Return the cooked salmon to the pan and let it simmer in the sauce. Spoon sauce over salmon and let cook 3-4 minutes more. Garnish with 2 tablespoons of chopped fresh parsley and serve.
How to Store
Store leftover salmon piccata in an airtight container in the refrigerator for up to 3 days. Because the butter is so rich and fatty, the sauce will congeal in the fridge, but don’t panic! Simply reheat the whole thing in a pot or pan set over medium-low heat until the sauce melts back down and the salmon is warmed through to at least 125°F.
Serving Suggestions
My favorite way to enjoy this salmon piccata is over homemade pasta or this quick and easy instant pot rice . The sauce is so good, I just can’t let a drop go to waste! An easy side of lemon Parmesan roasted broccoli pairs well with the rich piccata sauce, too.
more salmon recipes to try
Grilled Salmon with Avocado Salsa
Bourbon Brown Sugar Glazed Salmon
Lemon Butter Salmon in Parchment Paper
Air Fryer Salmon
Salmon Piccata Recipe
Ingredients
For the Salmon
- ½ cup all-purpose flour or sub 1-1 gluten free if required
- 4 (8-ounce) salmon fillets I like wild Alaskan but any will work
- 1 tsp kosher salt
- 2 tsp lemon pepper seasoning
- 2 tbsp European style salted butter
For the Sauce
- 2 tbsp European style salted butter
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- ⅓ cup dry white wine
- 1 cup low-sodium chicken broth
- 4 tbsp lemon juice
- ½ cup heavy cream room temperature
- 1 whole lemon thinly sliced
- ¼ cup capers drained
- 2 tbsp chopped fresh parsley for garnish
Instructions
For the Salmon
- Add the flour to a shallow bowl and set aside for now. ½ cup all-purpose flour
- Season the salmon fillets evenly with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside. 4 (8-ounce) salmon fillets, 1 tsp kosher salt, 2 tsp lemon pepper seasoning
- In a large skillet over medium heat, heat 2 tbsp Danish Creamery butter. Sear salmon until golden on both sides, 4-5 minutes a side. Transfer the salmon to a foil-tented plate to keep warm while you make the sauce. 2 tbsp European style salted butter
For the Sauce
- Return the same pan to the heat and melt 2 tbsp of Danish Creamery butter. Stir in the garlic and sauté until fragrant, 1-2 minutes, then stir in the flour. Slowly stir while it cooks for 1-2 minutes more, until golden and bubbly. 2 tbsp European style salted butter, 2 cloves garlic, 2 tbsp all-purpose flour
- Slowly whisk in the wine and scrape any bits from the bottom of the pan. ⅓ cup dry white wine
- Pour in the chicken broth and allow to simmer for 4-5 minutes, then stir in the lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be. 1 cup low-sodium chicken broth, 4 tbsp lemon juice, ½ cup heavy cream, 1 whole lemon, ¼ cup capers
- Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3-4 minutes more. Garnish with parsley and serve. 2 tbsp chopped fresh parsley
Video
Notes
- Use European-style butter to create an ultra-rich and creamy sauce. It contains 85% butterfat, which is more than traditional American-style butter.
- Substitute wine with chicken stock if you don’t want to cook with wine.
- If you use chicken thighs , the recipe will remain the same, but the cooking time will be increased.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
