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15-Minute Salmon Piccata with Lemon and Capers

A beautiful fillet of pan-seared Salmon piccata with lemon and capers sauce pooling on a white plate.
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Make a restaurant-quality pan-seared salmon with a bright, buttery lemon caper sauce in just 15 minutes. This recipe is perfect for a quick, sophisticated Mother’s Day dinner.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (for dredging)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the salmon fillets dry with paper towels. In a shallow dish, mix the flour, salt, and pepper. Lightly dredge each salmon fillet in the flour mixture, shaking off any excess.
  2. Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets in the hot skillet. Sear for 3 to 4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
  3. Reduce the heat to medium. Add the butter to the same skillet. Let it melt until it foams slightly.
  4. Pour in the chicken broth and lemon juice. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in the drained capers. Let the sauce cook for 1 minute until it thickens slightly.
  6. Return the salmon fillets to the skillet, spooning the lemon caper sauce over them. Cook for 1 minute to heat through.
  7. Remove from heat. Sprinkle with fresh parsley before serving immediately.

Notes

  • For a richer sauce, you can substitute dry white wine for half of the chicken broth.
  • If you prefer a lower-carb option, skip dredging the salmon in flour.
  • This dish pairs well with steamed asparagus or simple roasted potatoes.

Nutrition

Find it online: https://carlacooking.com/salmon-piccata-with-lemon-and-capers/