Elevate Your Weeknight Dinner with a Crowd Favorite
If you love bold seafood dishes that come together quickly but taste like they belong in a restaurant, this Salmon Piccata is it. A twist on the Italian classic, this recipe swaps chicken for buttery salmon, then dials up the flavor with sun-dried tomatoes, capers, garlic, and fresh lemon juice. The result is a rich yet tangy pan sauce that coats every bite in soulful, savory goodness.
This recipe by Renzo of @eatwitzo brings together classic flavors with everyday ingredients, making it perfect for date night, family dinner, or impressing guests with zero stress. Serve it over mashed potatoes or rice, and don’t forget a spoonful of that luscious sauce on top.
Ingredients
For the Salmon
- 1 lb salmon filets
- 1–2 tsp garlic powder
- 1–2 tsp onion powder
- 1–2 tsp salt
- 1–2 tsp black pepper
- 1–2 tsp dried oregano
For the Sauce
- 2–3 tbsp butter
- 1 small shallot, diced (or ¼ small onion)
- 1 tbsp garlic paste (or minced garlic)
- 1–2 tsp flour
- ¼–½ cup white wine or chicken broth
- ¼–½ cup half & half
- ¼ cup sun-dried tomatoes
- Juice of 1 large lemon
- 2–3 tbsp capers
- Chopped fresh parsley (for garnish)
- Additional salt & pepper to taste
Step-by-Step Instructions
1. Season the Salmon
- Pat salmon filets dry and season both sides with garlic powder, onion powder, salt, black pepper, and dried oregano.
2. Sear the Salmon
- Heat a little oil in a skillet over medium heat.
- Sear salmon skin-side down first for about 3–4 minutes per side or until golden and cooked through. Remove and set aside.
3. Start the Sauce
- In the same skillet, melt butter and add the diced shallot and garlic paste.
- Sauté until fragrant and softened, about 2–3 minutes.
4. Build the Sauce
- Sprinkle in flour and stir to create a light roux.
- Gradually add the white wine or broth, stirring constantly until slightly thickened.
- Add in half & half, sun-dried tomatoes, lemon juice, and capers. Simmer until everything is well combined and slightly thick.
5. Finish the Dish
- Return salmon to the pan, spooning sauce over the top. Simmer for another 2–3 minutes to let the flavors meld.
6. Serve & Garnish
- Plate with mashed potatoes or rice, pour extra sauce on top, and finish with a sprinkle of fresh parsley.
Pro Tips & Flavor Notes
- Wine vs. Broth: Use white wine for depth, or keep it cozy with chicken broth for a milder sauce.
- Make it creamy or bright: Adjust the half & half and lemon juice to balance richness with zing.
- No capers? Try chopped olives or pickled onions for a briny punch.
- Double the sauce if you’re serving with rice or pasta—it’s that good.
About the Creator
This recipe is brought to you by Renzo, the creative force behind @eatwitzo. Known for dishing out flavor-forward meals with real heart, Renzo blends Southern comfort, bold flavors, and easy kitchen techniques into every bite.
Follow him on Instagram for more recipes made with love and serious flavor.