By: Becky Hardin
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This post is sponsored by Danish Creamery. All opinions are my own.
Creamy, rich, tangy and so delicious, this salmon piccata recipe is the perfect weeknight meal. Ready to serve in 30 minutes and all made in one pan, this is one tasty dinner.
Table of Contents
Creamy Salmon Piccata Skillet
Dinner just got easy, and super delicious!
This salmon piccata is one tasty bite. Simple enough to make for a quick mid-week meal, but so flavorful that it’s perfect for a classy dinner party.
Fresh salmon fillets are cooked in a creamy white wine and lemon sauce. The result is a lot of fresh but complex flavors, and everyone will be asking for seconds!
Be sure to try my Air Fryer Salmon and Maple Glazed Salmon too!
Why you’ll love this Salmon Piccata recipe:
- ONE PAN: All cooked in one skillet on the stovetop, clean up is a breeze!
- QUICK AND EASY: Ready to serve in 30 minutes, this dish requires very little prep time.
- SO FLAVORFUL: Piccata is a classic Italian dish, and let me tell you, Italians know how to do flavor! Fresh salmon fillets smothered in a silky and rich sauce and you get a wonderful burst of briny taste from the capers alongside tangy lemon juice. Delicious!
Prefer chicken? You’ll love this chicken piccata recipe too!
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The Ultimate Dinner Recipe
Amazing dinners start with amazing ingredients. We always try to use quality ingredients in our recipes, and one of our absolute favorite starting blocks is butter.
You might remember me usingDanish CreameryEuropean Style Butter for my famousBrown Butter Banana Bread,Gooey Butter Cookies, Lemon Meringue Cake, and of course ourTuscan Chicken(one of my most popular recipes!) I have been SO impressed with Danish Creamery that it’s now my go-to butter brand.
I love using small batch Danish Creamery European Style butter in my recipes because the 85% butterfat and attention to quality truly makes a difference. When you start with quality, the end result is quality.
How to make Salmon Piccata at Home
You can jump to the recipe card for full ingredients & instructions!
- Season the salmon and dredge in flour.
- Cook on both sides til golden brown. Set aside.
- Melt Danish Creamery butter and add in the garlic.
- Stir in flour.
- Whisk in wine and deglaze the skillet.
- Pour in the chicken stock and simmer.
- Stir in the cream, lemon juice, lemon slices and capers.
- Return the salmon to the pan and spoon over the sauce.
Can you use frozen salmon?
I much prefer to use fresh salmon fillets for this recipe as they tend to have a firmer texture, but you can use frozen in a pinch. Defrost it fully and then pat it dry to remove excess moisture before seasoning, dredging and cooking.
Can you make it ahead of time?
This salmon piccata is best served as soon as it’s made so that the salmon is nice and fresh. If you do have leftovers, they will keep well for up to 4 days in an airtight container.
Reheat the dish in the oven at 350F, with the top covered with foil, til warmed through.
What do you serve it with?
This salmon piccata is perfect served over pasta. I like to serve it with longer pasta like angel hair, spaghetti or linguini. It can also be served over rice or mashed potatoes. Serve with a simple vegetable side like steamed broccoli or garlic roasted asparagus.
This Salmon Piccata would also be delicious over rice. The possibilities are endless!
Tips!
- Make this recipe gluten-free, by dredging the salmon in a 1:1 GF flour.
- If you don’t want to cook with wine, you can substitute it for extra chicken stock.
- This recipe can also be made with chicken breasts or thighs. The recipe will remain the same, but the cooking time will need to be increased a little to ensure that it is fully cooked through.
This salmon piccata is such a flavorful meal. So simple, so easy and fancy at the same time, what’s not to love? This is one of my favorite salmon dinner ideas and I hope it will be one of yours too.
More Salmon Recipes we Love
- Blackened Salmon
- Honey Mustard Salmon
- Pesto Salmon
- Creamy Tuscan Salmon
- Pan-Seared Salmon
- Orange Glazed Salmon
- Caprese Stuffed Salmon
- Salmon Burger
- Air Fryer Cilantro Lime Salmon
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Creamy Salmon Piccata Recipe
4.61 from 76 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes minutes
Serves4 people
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Creamy, rich, tangy and so delicious, this salmon piccata recipe is the perfect weeknight meal. Ready to serve in 30 minutes and all made in one pan, this is one tasty dinner.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1/2 cup all-purpose flour
- 4 8-oz. salmon fillets
- Kosher salt
- Lemon pepper
- 4 tbsp. Danish Creamery European Style Salted Butter divided
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 cup low sodium chicken stock
- 4 tablespoons lemon juice
- ½ cup heavy cream
- 1 lemon thinly sliced
- 1/4 cup capers
- 2 tbsp. freshly chopped parsley for garnish
Instructions
Add flour to a shallow bowl.
Season salmon fillets with salt and lemon pepper and dredge in flour, shaking off any excess flour. Set aside.
In a large skillet over medium heat, heat 2 tablespoons Danish Creamery butter. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon a foil tented plate to keep warm.
Return the same pan to the heat and melt 2 tablespoons butter . Stir in the garlic garlic. Saute until fragrant, 1 to 2 minutes, then stir in the 2 tablespoons flour. Slowly stir while it cooks 1 to 2 minutes more, until golden and bubbly.
Slowly whisk in wine and scrape any bits from the bottom of the pan.
Pour in the chicken stock and allow to simmer for 4 to 5 minutes. Stir in lemon juice, heavy cream, lemon slices, and capers. Taste and season once more with salt and regular pepper if need be.
Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make this recipe gluten-free, by dredging the salmon in a 1:1 GF flour.
- If you don’t want to cook with wine, you can substitute it for extra chicken stock.
- This recipe can also be made with chicken breasts or thighs. The recipe will remain the same, but the cooking time will need to be increased a little to ensure that it is fully cooked through.
Nutrition Information
Calories: 643kcal (32%) Carbohydrates: 21g (7%) Protein: 50g (100%) Fat: 38g (58%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 7g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 197mg (66%) Sodium: 547mg (24%) Potassium: 1286mg (37%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 920IU (18%) Vitamin C: 21mg (25%) Calcium: 72mg (7%) Iron: 3mg (17%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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