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Photo Credit: Elizabeth Newman

Salmon With Lemon Caper Sauce (Salmon Piccata)

5 MINPrep Time
20 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Chicken Piccata is one of my most popular recipes, and it's no secret as to why: it's such a quick and easy dinner to throw together, but the ingredients bring on big flavor, and you can pair it with just about anything. This salmon version is a great change-up from the classic!

might like this salmon dish even better - the rich salmon pairs so well with the bright lemon and caper sauce. 

Serve this with some simple pasta, risotto, polenta, or even just roasted vegetables. It goes with virtually anything and you can whip it up in under 30 minutes! 

Salmon With Lemon Caper Sauce

Salmon with Lemon Caper Sauce


Main Course

Prep Time

5 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Salmon with Lemon Caper Sauce


  • Four 5- to 6-ounce skinless wild salmon fillets
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil, (plus more if needed)
  • 1 shallot, (chopped)
  • 1/3 cup chicken broth or clam juice
  • 3 tablespoons freshly squeezed lemon juice, (about 1 large lemon)
  • 2 tablespoons capers, (rinsed & drained)
  • 1 teaspoon lemon zest, (about 1 large lemon)
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped Italian parsley


  1. Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  2. Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  3. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.



per serving
Amount/Serving % Daily Value
2 grams
34 grams
24 grams
Saturated Fat
6 grams
Trans Fat
1 grams
109 milligrams
1174 milligrams
1 grams
1 grams
Unsaturated Fat
15 grams
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gluten free
nut free

6 reviews & comments

  • Author's avatar image
    Carrie Peck - Jul 24

    It’s so good. The lemon sauce tastes even better the next day. I love Giada’s Chicken Piccata too!

  • Author's avatar image
    William Adams - Mar 20

    I’ve been making your chicken piccata for years with great results. Easily my most praised dish. The sauce on salmon works great! I went with bourbon marinaded salmon from Publix (aka salmon candy) and drizzled some over lightly roasted (still a little crispy) asparagus . Your creamy polenta as mentioned in a previous review would have been great too. Leftovers!

  • Author's avatar image
    Helen Picca - Jun 09

    This is now my favorite salmon recipe. Using wild Alaskan salmon with polenta and sautéed broccoli. So delicious!

  • Author's avatar image
    Nancy Teeter - Jun 09

    Oh, so delicious! We used wild-caught Alaskan salmon filets and served the dish with steamed green beans and barley risotto. We used Meyer lemons, so the sauce was a little less tart than traditional piccatta sauce. Cannot wait to make it again.

  • Author's avatar image
    Connie Sutherland - Jun 09

    Where are the onions in the recipe? There are onions in the picture.

  • Author's avatar image
    kimberly Mullins - Jun 09

    Those would be the shallots mentioned in the recipe.

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