Creamy Lemon Herb Garlic Butter Salmon Piccata Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, use a heavy-bottomed skillet and preheat it until the oil is shimmering. Press the salmon down with a spatula for the first 30 seconds to prevent curling.

Avoid flipping the fish more than once. Let the salmon rest for a couple of minutes after searing, but return it to the sauce just before serving to keep it warm.

To make the sauce extra silky, whisk in the cold butter at the end. This emulsifies the sauce and gives it a shiny finish. If the sauce splits, whisk in a tablespoon of cold water or cream to bring it back together. Taste and adjust seasoning at the end, as capers and lemon can vary in intensity.

Variations

• Chicken Piccata: Replace the salmon with boneless, skinless chicken breasts. Pound them to an even thickness, season, and cook in the same way, adjusting time to 5–6 minutes per side until the internal temperature reaches 165°F (74°C).
• Shrimp Piccata: Use large shrimp instead of salmon. Sear the shrimp for 1–2 minutes per side until pink and opaque. Remove them and proceed with the sauce, returning the shrimp at the end just to warm through.
• Dairy-Free Creamy Sauce: Substitute the heavy cream with full-fat coconut cream and use a plant-based butter or olive oil. The sauce will have a subtle coconut flavor but still be creamy and delicious.
• Spicy Lemon Piccata: Add a pinch of red pepper flakes along with the garlic for a subtle heat. Or stir in a teaspoon of Dijon mustard to the sauce for extra tang and depth.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended as the cream sauce may separate and the salmon texture will suffer.

Reheat

Reheat in a skillet over low heat, adding a splash of water or cream to loosen the sauce. Avoid microwaving to prevent the fish from drying out.

Leftover salmon piccata can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may separate slightly upon cooling; gently reheat on the stovetop over low heat, stirring constantly.

The salmon skin will lose its crispness, but the flavor will remain delicious. For best texture, enjoy within 24 hours.

The sauce can be prepared up to a day ahead and stored in the refrigerator. Reheat gently before adding the cooked salmon.

The salmon itself is best cooked fresh, but you can sear it earlier in the day and reheat it in the sauce for a few minutes. This makes the dish easier to serve for a dinner party.

Serving ideas

Serve the salmon piccata immediately, spooning extra sauce over the top. It pairs beautifully with a side of buttery mashed potatoes, creamy polenta, or crusty bread to soak up the sauce. A simple green salad with a lemony vinaigrette is a refreshing counterpoint.

For a low-carb option, serve with steamed asparagus or sautéed spinach. The sauce also works well over pasta, such as angel hair or fettuccine.

Garnish with extra parsley and lemon zest for a pop of color and flavor. This dish is elegant enough for a special occasion yet simple enough for a weeknight.

Frequently asked questions

Recipe card

Creamy Lemon Herb Garlic Butter Salmon Piccata

Prep 10 minCook 12 minTotal 22 minServes 2

Ingredients

• 2 salmon fillets, skin-on
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp butter, divided
• 3 cloves garlic, minced
• 2 tbsp capers, drained
• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 1/2 cup heavy cream
• 1 lemon, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down and press gently with a spatula for a few seconds to ensure even contact. Cook without moving for 4 minutes, until the skin is deep golden and crackling. Flip and cook for 2 minutes more. Transfer to a plate.
2. Reduce heat to medium. Add 2 tablespoons of butter to the skillet with the drippings. Once melted, add the minced garlic and capers. Sauté for about 1 minute until fragrant, scraping up any browned bits. Pour in the white wine and lemon juice, and bring to a simmer. Let it bubble for 2 minutes, reducing slightly.
3. Lower the heat to low. Pour in the heavy cream and add the remaining 1 tablespoon of butter, stirring until the butter melts and the sauce is smooth. Add the lemon slices and let the sauce gently simmer for 2 minutes, stirring occasionally, until it thickens slightly and turns glossy.
4. Return the salmon fillets to the skillet, skin-side up, nestling them into the sauce. Spoon the sauce over the tops of the fillets. Let everything warm through for 2 minutes, allowing the flavors to meld. Sprinkle with fresh parsley and serve immediately.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

580

Protein

34 g

Carbohydrates

8 g

Fat

46 g

Automatic estimate from the ingredient list, not laboratory-verified.