Salmon Piccata

Salmon Piccata

4 reviews, 4.5 star(s). 100% would make again

Ready in 28 minutes

This is a winner! My neighbors almost passed out when I sent them this over for dinner!


1 large fillet salmon
1 stick butter
1 red onion
4 cloves garlic; thinly sliced
zest of one lemon
juice of one lemon
lemon slices; for garnish
fresh dill
1 1/2 cups dry white wine
3 tbsp capers
1 tsp red pepper flakes
cracked black pepper and sea salt

Original recipe makes 4



Spray a grill pan liberally with pam spray and heat over med-med hi heat.

Lightly pepper and salt both sides of salmon

Put salmon on grill pan Do not touch fish after you have placed on grill. The fish will let you know when it is ready to flip by easily freeing from pan. If it is sticking, it is not ready to turn yet. Usually about 7 minutes on each side depending on the thickness of your filet or how you like your salmon prepared.


Melt one stick of butter and one tbsp of olive oil in pan over med hi heat.

Add Garlic and onions and cook until onions are soft and garlic starts to lightly brown. Add white wine, red pepper flakes and simmer for 5 minutes. Add lemon zest, lemon juice, capers, and dill and simmer another minute.

Pour sauce over salmon and garnish with lemon slices and dill if desired...enjoy!

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Calories Per Serving: 705 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I served it over spahgetti. Everyone said over linguini. I also thickened it with some flour slurry. I used diced sweet onion. Pretty good. Also added salt and sugar to compensate for the lemon
scturner97 2y ago

The best receipt for preparing salmon. Adding it to my favorites.
Zeliboba 3y ago

Really great recipe and thanks for the salmon cooking tips. This is the first time I've gotten my salmon just right! Next time I make it I'm going to thicken the sauce with a little flour.
BuffaloGirl 6y ago

Excellent, Excellent, Excellent! I also added large scallops wrapped in bacon too. The best salmon I have ever had! Thank you!
Weez 7y ago

[I posted this recipe.]
charlinde 8y ago

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