Effortless Elegance: The Ultimate Simple Salmon Piccata Recipe- Flawless Flavor in Minutes!

This simple dish is ready in a flash so it’s easy enough for weeknight suppers yet posh enough to impress when company comes for dinner. Be prepared for an explosion of flavor that come right from your pantry.

A white bistro plate with salmon and asparagus
This dinner can be whipped up in about 30 minutes

Why this Recipe Works:

  • Simple ingredients– pantry & fridge staples like capers, artichokes, lemon and garlic are all you need.
  • Quick– this dish is ready from start to finish in under 30 minutes- that includes slicing the garlic and zesting your lemons.
  • Extra moist fish– Steaming the dish with the pan lid on means two things-
  • 1. An incredibly tender fish
  • 2. You stove top stays cleaner- less splatters.
ingredients for Salmon Piccata
simple ingredients like butter, wine and capers make this a classic dish

What you need:

  • Center Cut Thick Salmon Filets- Buy King salmon- it’s worth it. Ask the fish monger to remove the skin.
  • Olive oil, butter, white wine, flour- for creating a thick sauce
  • Garlic, lemon, capers and jarred marinated artichokes- these create burst of flavor for the recipe
  • Salt, pepper and a bunch of fresh dill- the dill adds so much- try and find fresh if you can.
freshly chopped dill, lemon zest and sliced garlic on a board
These three ingredients add a flavor punch

Having a well stocked summer pantry means I can whip together dinner in a few minutes. This leaves me   more time for long walks, visiting the neighbors, working in the cutting garden, catching up on my summer reading or just lounging with the dog and great cocktail on the porch.  This recipe is a perfect “no fuss” dinner that can be made with the pantry staples I listed above. Just serve with a roasted sweet potato, some sautéed asparagus or quick green salad and a glass of chilled wine. 

The sauce comes together after you sear the salmon for just a few minutes under a “lid on” pan. Toss in the pan garlic, flour, capers, artichokes in their juices, lemon, wine and fresh dill. Finish with luxurious butter for a silky smooth sauce. 

A white bistro plate with salmon and asparagus

The sauce is just white wine, flour, artichokes and their oil, capers and butter. So simple.

A white bistro plate with salmon and asparagus

Effortless Elegance: The Ultimate Simple Salmon Piccata Recipe- Flawless Flavor in Minutes!

A recipe for salmon that is ready in under 30 minutes made with pantry staples plus garlic, lemon and white wine.
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Course: Main Course, Recent Posts
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 483kcal


  • 2 lbs center cut salmon filet, thick cut, skinless- cut into 4 pieces about 1 1/2 inches thick
  • 1 tsp Kosher salt, divided
  • 1 tsp pepper, divided
  • 1 TBSP extra- virgin olive oil
  • 3 cloves garlic, sliced thin
  • 2 tsp all purpose flour
  • ¾ cup dry white wine or water
  • 2 TBSP capers, rinsed
  • ½ cup grilled artichokes in oil, reserve the oil
  • 2 tsp lemon zest
  • 3 TBSP lemon juice
  • 3 TBSP unsalted butter, cut into pieces
  • 3-4 TBSP Fresh chopped dill, divided


  • Pat salmon filets dry with paper towels, sprinkle with half the salt and pepper.
  • Heat the oil in a 12″ pan over medium high heat until shimmering. Add the filets, flat side down. COVER and cook for 5-7 minutes, depending on level of preferred doneness, Remove salmon from pan and place on a warm plate. Cover.
  • In the pan, over low heat, add in the garlic slices and cook to bloom the flavor for 30 seconds. Stir in the flour and cook for another 15-30 seconds. Add in the wine or water, capers, 2 tsp of reserved artichoke oil, lemon zest, lemon juice and remaining salt and pepper. Bring to a boil for 30-45 seconds. Stir in the artichokes.
  • Turn off the heat and add in the butter, one piece at a time until melted. Stir in half the fresh dill. Spoon the caper sauce over the salmon and serve. Garnish with extra dill.


  • Nutritional information: 483 calories. 5 g carbs, 29.1g fat, 41.4g protein
  • How to choose Salmon: I buy King-Chinook salmon when available. To me it is a far superior piece of fish to Atlantic farmed or Copper river . The thick cut of a king salmon- almost like a steak filet is the best way to enjoy salmon.
  • Save the thin cut pieces for chopping up in salads
  • Coho or Sockeye are the next best substitute.
  • Pink or Humpback salmon is often used for canning. This is a great way to make a quick, healthy lunch- Canned salmon is high in protein and the good fats.
  • Nutrition

    Calories: 483kcal


    Other fantastic salmon recipes to try:

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