Lemon-Caper Salmon Piccata
Crispy-edged salmon fillets in a bright lemon-butter sauce with briny capers, ready in 18 minutes. Pure Italian elegance with zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 34g
Ingredients
- 2 fillets (5–6 oz each) salmon fillets, skin-on
- ¼ cup all-purpose flour
- 4 tbsp butter
- 3 tbsp capers (brined)
- 1 lemon (juiced + zested) lemon
- 1 tbsp fresh parsley (chopped)
Instructions
- 1
Pat salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Spread flour on a shallow plate. Dredge each fillet in flour, shaking off excess.
- 3
Heat 2 tbsp butter in a 12-inch skillet over medium-high until foaming, about 90 seconds.
- 4
Place salmon skin-side up in the skillet. Sear 3 minutes without moving until the bottom is golden and crispy.
- 5
Flip salmon and cook skin-side down 2 minutes. Remove to a plate.
- 6
Add remaining 2 tbsp butter to the skillet. Stir in capers and lemon juice; simmer 1 minute until fragrant.
- 7
Return salmon to the skillet skin-side up. Spoon sauce over fillets and cook 1 minute until heated through.
- 8
Slide onto plates. Drizzle with sauce, garnish with lemon zest and parsley. Serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- shallow plate
- spatula
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