7-Minute Salmon Piccata

In just a few minutes, with only a few ingredients, using just one pan, we’re making an incredible dish featuring one of the world’s best sauces. Whether you’re an expert cook or just getting started, this is one recipe that you must master—and the good news is, it couldn’t be simpler.


  • 2 (6 ounce) boneless, skinless salmon fillets
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 teaspoon all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons drained capers ¼ cup white wine
  • 1 lemon, zested and juiced
  • 2 tablespoons unsalted butter
  • 1 tablespoon water, or as needed (Optional)
  • 2 tablespoons chopped fresh parsley


Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish. Heat butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil. Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Let reduce by half, about 1 minute. Reduce heat to low and add butter; stir with a spoon until butter is almost fully melted. Transfer salmon back into the skillet. Allow butter to fully melt while spooning sauce over salmon. continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. Sprinkle parsley over top. Remove from heat and transfer to a serving plate; spoon sauce over salmon.

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