Lemon Salmon Piccata

5 from 1 vote

This easy salmon piccata is a delicious yet elegant meal that is great for a weeknight meal or for when you have guests over. The flakey pan-seared salmon nestled in a bed of a creamy lemon and caper sauce will definitely be a crowd-pleaser!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Keyword: 30 minute, Salmon Piccata

Servings:

Author: Alyssa Rivers

Ingredients

2 Tablespoons Olive Oil
4 salmon fillets
salt and pepper
1 cup flour
3 garlic cloves minced
1/3 cup white wine
1 lemon, juiced
1 Tablespoon fresh thyme
2 cups chicken broth
2 Tablespoons Capers
2 teaspoons cornstarch
1 Tablespoon water

Instructions

In a medium nonstick skillet add the olive oil over medium-high heat. Salt and pepper the salmon fillets. Add the flour to a shallow bowl and coat each side.
Add the salmon skin-side down and cook for 4-5 minutes on each side. Flip and continue to cook until the top has a golden brown cut and the salmon flakes easily.
Remove the salmon and set it aside on a plate. Add the garlic to the pan and cook for 20 seconds. Add the white wine and fresh lemon juice, and whisk to deglaze the pan. Stir in the thyme, capers, and chicken broth.
In a small bowl whisk the cornstarch and water. Add to the sauce and whisk until it starts to thicken.
Add the salmon back to the sauce and spoon the sauce on top. Serve immediately.

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