Name: Salmon Piccata (20 Minutes + One Pan!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb salmon filets (without skin); 2 Tbsp flour (for dredging); ¼ tsp salt; ¼ tsp ground black pepper; 4 Tbsp butter (divided); 1 cup chicken broth; ¼ cup fresh lemon juice; zest from one lemon; 2 Tbsp mini capers (optional); 1 cup heavy cream; 4 servings rice

Total time: 20

Prep time: 5

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This Salmon Piccata is all done in under 20 minutes, and you just need one pan. It comes out super creamy with lots of buttery lemon flavor - the sauce is so good I could eat it by the spoonful!

I Could Eat This Sauce With a Spoon (And Maybe I Have)

I've always been a sucker for the combination of lemon and butter (case in point: whipped lemon butter), and this sauce is the best way I've ever had those flavors. No, I'm not ashamed to brag here - it's just THAT good.

This recipe is so good, it seems illegal it's also so very easy to make. And quick! You can have it on the table in less than 20 minutes, including prep, and you only need to dirty one pan. One pan!

There's not much more to say, you just really need to try it for yourself. And if you want a similar dish but loaded up with broccoli as well, try my one-pan fish & broccoli.

These are the ingredients you need

Ingredients needed to make salmon piccata.

The ingredients for this recipe are pretty straightforward. We use salmon filets without skin as they will be simmering in the sauce - the skin is easy to remove if you can only find salmon with skin.

Capers can be skipped if that's not your thing, but personally I love them.

Lemon juice needs to be fresh. There's so much of it in there and it's such a key part of the flavor that the bottle just won't do.

Just Look How Easy It Is to Make

Making this recipe is so easy - just sear the salmon, make the sauce, and simmer it all together.

1. Prep the Salmon

Start by prepping the salmon. Season on all sides, then dredge in flour. This will make it soo nice and crispy on the outside. And add some extra creaminess to the sauce!

2. Sear the Salmon

Sear the salmon in butter on all sides - yes, all four sides, not just the two. When it's nice and seared, remove to a plate for now. It does not have to be cooked all the way through - just nicely seared on the outside.

3. Make the Sauce

Add broth, lemon juice, lemon zest and capers to the pan and bring to a simmer. Scrape the bottom a bit to make sure you release all those nice flavorful pieces!

Then, remove then pan from the heat and start adding the cream slowly while mixing. Both these points are important to avoid the sauce breaking. When you've added all the cream and mixed it in well, place the pan back over the heat and bring back to a simmer.

4. Simmer

Place the salmon back in the pan and cover it with sauce. Then simmer for 5 minutes. Serve immediately over rice!

Tips For Best Results

Zest the lemon, then squeeze it. Might seem obvious but more often than not, I forget to do this, and then I have to use an extra lemon.

Do not use bottled lemon juice. It's too important for the flavor and the bottle just isn't the same.

Be careful when adding the cream. It really is important to remove the pan from the heat and add the cream slowly, if you don't the sauce might break.

Storing, Freezing & Reheating Instructions

Storing: Store leftovers in the fridge in an airtight container for up to 3 days.

Freezing: I do not recommend freezing leftovers.

Leftovers: Reheat leftovers gently.

Reheating stove top: Heat salmon and sauce in a skillet over medium heat, until warm and creamy.

Reheating in microwave: Reheat leftovers in the microwave in 30-second increments.

Salmon Piccata

I Could Eat This Sauce With a Spoon (And Maybe I Have)

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