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Salmon Piccata (3 salmon fillets topped with capers and lemon slices) in a cast iron skillet.
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25-Minute Salmon Piccata

Searching for Salmon Piccata with a bright lemon–caper butter sauce that’s truly restaurant-quality yet weeknight-easy? This 25-minute skillet dinner also features garlicky orzo and sautéed spinach—pure comfort that still eats light, perfect for entertaining or a quick family meal.
Course Main Course
Cuisine American, Italian
Keyword Salmon Piccata
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 810kcal
Author Julia

Ingredients

For the Orzo

  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced
  • 1 cup orzo pasta
  • 2 cups chicken broth or water
  • ¼ teaspoon salt plus more to taste
  • ¼ teaspoon pepper plus more to taste

For the Greens

  • 1 tablespoon olive oil
  • 1 cloves garlic finely minced
  • 10 ounces greens of choice leaves chopped if large (spinach, kale, chard)
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • ½ large lemon zest and juice (optional)

For the Salmon

  • 4 fillets salmon (6 ounces each), skin off or on
  • salt and pepper to taste
  • ¼ cup all purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic minced
  • 3 tablespoons capers drained and rinsed
  • ½ cup dry white wine
  • ¼ cup chicken broth
  • 1 stick butter
  • 1 medium lemon zest and juice

Garnish

  • ¼ cup fresh parsley roughly chopped
  • lemon slices
  • dill sprigs and chopped
US Customary - Metric

Instructions

Prepare Orzo

  • In a medium saucepan, heat olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  • Stir in the orzo and toast for 1 to 2 minutes.
  • Add the chicken broth (or water) and the salt and pepper. Bring to a boil, then reduce to a simmer.
  • Cook, stirring occasionally, for 8 to 10 minutes, or until orzo is tender and liquid is absorbed.
  • Season with more salt and pepper to taste if needed. Cover and keep warm while you prepare the other ingredients.

Cook Greens

  • While orzo cooks, heat olive oil in a large skillet over medium heat.
  • Add sliced garlic and red pepper flakes (if using), and sauté for about 30 seconds.
  • Add greens and cook for 3 to 5 minutes, stirring, until wilted and tender.
  • Season with salt, pepper, and a squeeze of lemon zest and juice. Transfer to a platter while you prepare the salmon.

Prepare Salmon

  • Pat salmon fillets dry with paper towels. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
  • In a large skillet, heat olive oil over medium-high heat. Add salmon fillets (skin side down if using) and cook without moving for 3 to 4 minutes until slightly golden and crispy.
  • Flip and cook for another 3 to 4 minutes until just cooked through. Remove the fillets and set aside.

Make Salmon Piccata Sauce

  • In the same, now empty, skillet, lower heat slightly and add garlic and capers. Sauté for 30 seconds until fragrant.
  • Increase heat to high and deglaze with white wine, lemon zest, and lemon juice. Simmer for 2–3 minutes to reduce.
  • Add chicken broth and simmer for another 2–3 minutes.
  • Remove from heat and stir in the butter with a whisk or spatula until the sauce is smooth and glossy. Adjust seasoning if needed.
  • Return salmon to the pan briefly to warm through and spoon sauce over the fillets.
  • Plate salmon piccata with a scoop of orzo and sautéed greens. Spoon more sauce over everything and garnish with parsley and lemon slices.

Notes

  • To get a crispy crust on your salmon, make sure it is very very dry before putting it in the pan.
  • Don’t crowd the pan! Giving the salmon space will also help a nice crust form.
  • Make sure your pan is heated prior to putting in your salmon to get a good crust.
  • Don’t move the fish too soon, either.
  • No dry salmon: Salmon is thankfully a very forgiving protein, but try not to overcook it!
  • Adding the butter off the heat helps ensure the sauce won’t break. Even if it does, the piccata sauce will be delicious!
  • Fresh herbs only: You really want to be using fresh herbs for this recipe! Dried herbs will muddy up your flavors and sauce.
  • Fresh lemon juice is always best so try to avoid the bottled stuff if possible.
  • Toasting the orzo helps give it a more nutty flavor and helps to keep it from becoming mushy during cooking.
  • Depending on how bitter your greens of choice are, a pinch of sugar can help balance the flavor out a bit.

Storage & Reheating

  • Fridge: Once cooled, store sauce and salmon together and the orzo and spinach together in an airtight container in the fridge for up to 3 days.
  • Freezer: I do not recommend freezing the cooked salmon and piccata sauce. You can freeze the orzo and sauteed greens in freezer bags with all of the air removed for up to 1 month.
  • Reheating:To reheat from the fridge, you can either heat a pan on low heat and put the salmon in once hot, then spoon the sauce over the salmon. You can also reheat everything in a 300 degree oven for 8 to 10 minutes covered in foil. Putting the salmon and sauce in the microwave might dry out the salmon and break the sauce, but that is always an option.

You'll need these supplies:

  • cutting board
  • knife
  • measuring spoons
  • measuring cups
  • large skillet
  • paper towels
  • serving platter

Nutrition

Calories: 810kcal | Carbohydrates: 45g | Protein: 44g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1127mg | Potassium: 1485mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7831IU | Vitamin C: 49mg | Calcium: 146mg | Iron: 5mg