This easy salmon piccata recipe pairs pan-fried salmon with lemon caper sauce that you’ll make in the same pan. It’s a simple, saucy meal that’s done in under 20 minutes.
The piccata sauce is the perfect balance of buttery richness and lemony acidity, studded with the briny pop of capers. It’s a velvety sauce that instantly elevates a flaky, flavorful fillet of wild-caught sockeye or coho. Generously spoon the piccata sauce over the fish, and serve with a side of bread to help sop up any sauce that’s left on the plate.
What is piccata sauce made of?
Piccata sauce is an easy pan sauce made from lemon juice, capers, and butter. Usually, a splash of stock or white wine is used to deglaze the pan, which helps produce a more flavorful sauce overall. Some recipes add garlic or shallots to the sauce, but they’re not essential ingredients.
Love seafood with capers? Try using a white species like Pacific halibut or rockfish to make White Fish Piccata. Piccata sauce is versatile and can complement your favorite fish. Or for a different sauce altogether, see if one of these other Sauces for Salmon are more to your taste.