Name: Lemon-Caper Salmon Piccata with Garlic-Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 4 salmon fillets (skin on or off); 2 tbsp olive oil; 3 tbsp butter; 3 cloves garlic, minced; 1/4 cup fresh lemon juice (about 1–2 lemons); 1 tsp lemon zest (optional); 2 tbsp capers, drained; 1/3 cup chicken or vegetable broth; Salt and pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

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Lemon-caper salmon piccata with garlic-butter sauce is one of those dishes I turn to when I want something elegant but still easy enough for a weeknight. The salmon is pan-seared to perfection, then finished with a bright, briny sauce made from lemon, capers, and a generous touch of garlic butter. It’s simple, flavorful, and always feels like a treat.

Why You’ll Love This Recipe

I love this recipe because it turns a few pantry staples into a restaurant-quality dish. The combination of rich salmon with the zesty lemon and savory capers is bold yet well-balanced. The garlic-butter sauce brings everything together and soaks beautifully into whatever I serve it with—rice, pasta, or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skin on or off)
Olive oil
Butter
Garlic (minced)
Fresh lemon juice
Lemon zest (optional)
Capers (drained)
Chicken or vegetable broth
Salt and pepper
Fresh parsley (chopped, for garnish)

Directions

I pat the salmon dry and season both sides with salt and pepper.
I heat olive oil in a skillet over medium-high heat and sear the salmon, skin-side down if using, for about 4–5 minutes per side, until golden and cooked through. I remove it from the pan and set it aside.
In the same skillet, I lower the heat and add butter. Once melted, I sauté the garlic for about 30 seconds until fragrant.
I add the lemon juice, broth, and capers. I let it simmer for a few minutes to reduce slightly.
I return the salmon to the pan and spoon the sauce over the top. I simmer for another minute or two until everything is warmed through.
I finish with a sprinkle of parsley and a touch of lemon zest before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add a splash of white wine to the sauce for extra depth.
For a creamier version, I stir in a tablespoon of heavy cream at the end.
I use trout or halibut instead of salmon when I want something a little different.
If I want a lighter version, I reduce the butter and use more broth.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I warm the salmon gently in a skillet with a splash of broth or water to keep it moist. I avoid the microwave, as it can dry out the fish. The sauce may need a quick stir to bring it back together.

FAQs

Can I use frozen salmon?

Yes. I thaw it completely and pat it dry before cooking so it sears well and doesn’t steam.

What should I serve with this?

I usually serve it with pasta, mashed potatoes, or rice to soak up the sauce. Steamed veggies or a side salad also go great.

Can I make the sauce ahead of time?

I make the sauce fresh for the best flavor, but I can prep the lemon juice, garlic, and capers ahead and store them in the fridge.

Is this recipe gluten-free?

Yes, as long as the broth and any side dishes are gluten-free, this dish is naturally gluten-free.

What can I do if the sauce is too sour?

If it’s too tangy for my taste, I stir in a bit of honey or a splash of cream to mellow the flavor.

Conclusion

Lemon-caper salmon piccata with garlic-butter sauce is one of my favorite ways to enjoy salmon. It’s fast, flavorful, and feels special without being complicated. I love the way the citrus and capers brighten the rich fish, and that buttery sauce makes every bite unforgettable.