Quick Creamy Salmon Piccata with Lemon and Capers

Here is my favorite creamy salmon piccata recipe, with tender pan-seared salmon fillets in a rich lemon-caper sauce made with butter, cream, and chicken broth.

This salmon piccata is what I make when I want something that feels fancy but comes together in under 30 minutes. The tangy lemon and briny capers cut through the cream perfectly, and my kids actually eat it without complaining. Win-win!

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. If all you have access to is frozen salmon, don’t worry – it’ll still turn out great. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just check that it was handled properly by looking for any visible ice crystals or signs of freezer burn. For this piccata recipe, you’ll want to remove the skin before cooking since the salmon gets dredged in flour and pan-seared, and the skin won’t crisp up properly with this cooking method.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Salmon: If salmon isn’t your thing or you want to try something different, chicken breast cutlets or white fish like cod, halibut, or tilapia work great with this piccata sauce. Just adjust cooking time based on thickness.
• White wine: Don’t have wine on hand? Chicken broth works perfectly fine and keeps the sauce light and flavorful. You can also use vegetable broth if that’s what you have.
• Heavy cream: For a lighter version, you can use half-and-half, though the sauce won’t be quite as thick. If you want to keep it rich but don’t have heavy cream, full-fat coconut cream is a decent substitute.
• Capers: Capers give this dish its signature tangy bite, so I’d recommend keeping them if possible. But if you really can’t find them, finely chopped green olives can work in a pinch.
• Butter and olive oil: You can use all butter or all olive oil if that’s what you have available. The combination just gives you better flavor and a higher smoke point.
• Flour: For a gluten-free option, cornstarch or almond flour work well for dredging the salmon.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon piccata is overcooking the fish, which turns it dry and chalky instead of tender and flaky – salmon is done when it reaches 145°F internally, but pulling it off the heat at 140°F lets carryover cooking finish the job perfectly.

Don’t skip dredging the salmon in flour, as this light coating helps create a nice golden crust and also thickens the sauce naturally when those bits mix into the pan.

When you add the cream, resist the urge to crank up the heat – a gentle simmer is all you need to thicken the sauce, and high heat can cause the cream to break or curdle.

Finally, rinse your capers before adding them to cut down on excess saltiness, and remember that the sauce will reduce and concentrate flavors, so go easy on the salt until the very end when you can taste and adjust.

What to Serve With Salmon Piccata?

This creamy salmon piccata pairs beautifully with simple sides that let the bright lemon and caper flavors shine through. I love serving it over a bed of angel hair pasta or linguine, which soaks up all that delicious sauce, or alongside some buttery mashed potatoes for a more filling meal. A side of roasted asparagus or green beans adds a nice fresh crunch, and you can’t go wrong with some crusty bread to mop up every bit of that lemony cream sauce. For a lighter option, try it with a simple arugula salad dressed with olive oil and a squeeze of lemon.

Storage Instructions

Store: Keep leftover salmon piccata in an airtight container in the fridge for up to 2 days. The cream sauce might thicken up a bit as it sits, but that’s totally normal. Just be careful not to store it too long since fish is best enjoyed fresh.

Reheat: Gently warm the salmon in a skillet over low heat with a splash of chicken broth or cream to loosen up the sauce. You can also use the microwave on 50% power in short bursts, stirring the sauce between each one. The key is low and slow so the salmon doesn’t dry out or get rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 85-95 g
• Fat: 110-120 g
• Carbohydrates: 18-24 g

Ingredients

For the salmon:

• salt to taste
• 1/4 tsp garlic powder
• flour for dredging (all-purpose works best)
• black pepper to taste
• 1 lb fresh salmon (skin-on or skinless, cut into 4-6 fillets)

For the sauce:

• 1 lemon zest (finely grated for bright flavor)
• 2 tbsp fresh lemon juice (about 1 medium lemon)
• 1 tbsp brined capers (drained before using)
• 2 tbsp butter (I use Kerrygold unsalted)
• 1/2 cup chicken broth
• 1 cup heavy cream (makes it silky and luxurious)
• 1 tbsp olive oil

For serving (optional):

• fresh parsley (finely chopped, optional but adds freshness)

Step 1: Prepare Salmon and Create Seasoning Mixture

• 1 lb fresh salmon
• flour for dredging
• 1/4 tsp garlic powder
• salt to taste
• black pepper to taste

Pat your salmon fillets dry with paper towels—this is crucial for getting a golden crust when searing.

If the fillets are thick, you can gently score the skin side (if present) to prevent curling.

In a shallow bowl, combine flour, garlic powder, salt, and black pepper.

I like to season the flour generously since the salmon will absorb flavor during searing, so don’t be shy with the salt and pepper at this stage.

Step 2: Sear Salmon Until Golden and Cooked Through

• 2 tbsp butter
• 1 tbsp olive oil
• seasoned salmon fillets from Step 1

Heat butter and olive oil in a large skillet over medium-high heat until the butter is foaming and the pan is hot enough that a drop of water sizzles immediately.

Working with one fillet at a time, dredge the salmon in the seasoning mixture from Step 1, shaking off excess, then place skin-side up in the hot pan.

Sear for 3-4 minutes without moving the fillets—this creates a beautiful golden crust.

Flip and cook another 3-4 minutes on the second side until the fish is mostly cooked through (it should flake easily with a fork).

Transfer the cooked salmon to a clean plate and set aside.

Step 3: Build the Piccata Sauce Base

• 1/2 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 lemon zest
• 1 tbsp brined capers

Without wiping the pan (those browned bits are liquid gold!), add the chicken broth, lemon juice, lemon zest, and drained capers to the same skillet.

Scrape the bottom of the pan with a wooden spoon to release all the flavorful fond that stuck during searing.

Let this mixture simmer for about 2 minutes, which allows the lemon and capers to infuse the broth while the acidic lemon juice begins breaking down those caramelized bits.

The sauce should smell bright and aromatic.

Step 4: Create the Creamy Sauce and Finish Salmon

• 1 cup heavy cream
• cooked salmon fillets from Step 2
• piccata sauce base from Step 3

Pour the heavy cream into the pan and bring the entire sauce to a gentle bubble (medium heat is perfect here).

Let it simmer for 2-3 minutes, stirring occasionally—this allows the cream to reduce slightly and meld with the bright flavors of the lemon and capers, creating that luxurious, silky texture.

I find that letting it bubble rather than boil creates a more stable, creamy emulsion.

Gently nestle the cooked salmon fillets back into the pan and simmer for another 2-3 minutes to warm them through and let them absorb some of the sauce.

Step 5: Taste and Serve

• salt to taste
• black pepper to taste
• fresh parsley

Taste the sauce and adjust seasoning with additional salt and pepper as needed—remember that the capers and lemon juice add saltiness and brightness, so go easy and taste as you go.

Divide the salmon fillets among serving plates and spoon the creamy piccata sauce generously over each one.

Garnish with fresh chopped parsley if desired for a pop of color and fresh herbal note.

Quick Creamy Salmon Piccata with Lemon and Capers

Delicious Quick Creamy Salmon Piccata with Lemon and Capers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1475 kcal

Ingredients

  

For the salmon:

• salt to taste
• 1/4 tsp garlic powder
• flour for dredging (all-purpose works best)
• black pepper to taste
• 1 lb fresh salmon (skin-on or skinless, cut into 4-6 fillets)

For the sauce:

• 1 lemon zest (finely grated for bright flavor)
• 2 tbsp fresh lemon juice (about 1 medium lemon)
• 1 tbsp brined capers (drained before using)
• 2 tbsp butter (I use Kerrygold unsalted)
• 1/2 cup chicken broth
• 1 cup heavy cream (makes it silky and luxurious)
• 1 tbsp olive oil

For serving (optional):

• fresh parsley (finely chopped, optional but adds freshness)

Instructions

 

• Pat your salmon fillets dry with paper towels—this is crucial for getting a golden crust when searing. If the fillets are thick, you can gently score the skin side (if present) to prevent curling. In a shallow bowl, combine flour, garlic powder, salt, and black pepper. I like to season the flour generously since the salmon will absorb flavor during searing, so don't be shy with the salt and pepper at this stage.
• Heat butter and olive oil in a large skillet over medium-high heat until the butter is foaming and the pan is hot enough that a drop of water sizzles immediately. Working with one fillet at a time, dredge the salmon in the seasoning mixture from Step 1, shaking off excess, then place skin-side up in the hot pan. Sear for 3-4 minutes without moving the fillets—this creates a beautiful golden crust. Flip and cook another 3-4 minutes on the second side until the fish is mostly cooked through (it should flake easily with a fork). Transfer the cooked salmon to a clean plate and set aside.
• Without wiping the pan (those browned bits are liquid gold!), add the chicken broth, lemon juice, lemon zest, and drained capers to the same skillet. Scrape the bottom of the pan with a wooden spoon to release all the flavorful fond that stuck during searing. Let this mixture simmer for about 2 minutes, which allows the lemon and capers to infuse the broth while the acidic lemon juice begins breaking down those caramelized bits. The sauce should smell bright and aromatic.
• Pour the heavy cream into the pan and bring the entire sauce to a gentle bubble (medium heat is perfect here). Let it simmer for 2-3 minutes, stirring occasionally—this allows the cream to reduce slightly and meld with the bright flavors of the lemon and capers, creating that luxurious, silky texture. I find that letting it bubble rather than boil creates a more stable, creamy emulsion. Gently nestle the cooked salmon fillets back into the pan and simmer for another 2-3 minutes to warm them through and let them absorb some of the sauce.
• Taste the sauce and adjust seasoning with additional salt and pepper as needed—remember that the capers and lemon juice add saltiness and brightness, so go easy and taste as you go. Divide the salmon fillets among serving plates and spoon the creamy piccata sauce generously over each one. Garnish with fresh chopped parsley if desired for a pop of color and fresh herbal note.