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Salmon piccata in a cast iron pan topped with capers, lemon slices and fresh parsley.

Salmon Piccata

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5 from 1 review

  • Author: The Cooking Jar
  • Total Time: 25 minutes
  • Yield: 4 1x


Enjoy this 25-minute restaurant-worthy pan-seared salmon piccata in a white wine lemon butter caper sauce with fresh garlic and parsley.


Units Scale
  • 4 salmon fillets (58 oz. each)
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 4 medium garlic cloves, minced
  • 2 tablespoons capers, drained
  • 1/4 cup dry white wine (optional)
  • 1 cup chicken broth
  • 3 tablespoons lemon juice
  • Fresh chopped parsley to garnish
  • Lemon slices to serve


  1. Season both sides of the salmon fillets with salt and pepper to taste.
  2. Lightly coat both sides of the salmon with flour. Shake off any excess flour.
  3. Over medium heat, melt 1 tablespoon butter and add the olive oil to a skillet.
  4. Sear the salmon on both sides until browned, about 3-4 minutes per side. Dish and set aside.
  5. Melt the remaining 1 tablespoon butter and toss in minced garlic and capers. Saute until fragrant, about 30 seconds.
  6. Pour in the wine and scrape off any browned bits from the pan. Simmer until half the wine has evaporated.
  7. Add in chicken broth and lemon juice and simmer until sauce thickens, about 5 minutes.
  8. Return salmon fillets to skillet and spoon sauce over them.
  9. Dish and serve hot with fresh parsley and lemon slices.
  • Prep Time: 10 mins
  • Cook Time: 15 mins