Salmon Piccata

Salmon piccata is a light, flavorful dish where salmon fillets are pan-seared and topped with a tangy, buttery lemon-caper sauce. The rich, flaky salmon pairs perfectly with the bright, zesty sauce, creating a delicious balance of savory and citrusy notes. Often served with a side of pasta or vegetables, it’s a fresh, elegant meal that’s both easy to prepare and full of flavor. If you like this salmon piccata recipe, try my Everything Bagel Crusted Salmon recipe next !

What Is Piccata Sauce and Where Does It Come From?

Piccata sauce is a bright, tangy sauce typically made from lemon juice, capers, white wine (or sometimes broth), and butter. The sauce is known for its bold, zesty flavor, with the acidity of the lemon and the briny, salty notes from the capers. Overall, creating a balanced and refreshing profile. The butter helps to smooth the sauce, giving it a velvety texture. Piccata sauce is often used to complement pan-seared proteins, adding a burst of flavor and a rich finish. It’s simple, but its lively combination of ingredients makes it a favorite in many Italian-inspired dishes.

Where Does Piccata Come From?

Piccata sauce originates from Italy, specifically from the northern regions like Piedmont. The word “piccata” comes from the Italian verb “piccare,” meaning “to pierce” or “to cut into small pieces,.” This refers to the way the meat (usually veal or chicken) is prepared—thinly sliced and often sautéed. The classic Italian piccata sauce is made with lemon, capers, butter, and white wine. Then, It’s traditionally served over the lightly pan-fried protein.

While the sauce itself is Italian, it has become popular in various cuisines, especially in American cooking, where it’s often used with different proteins like chicken, fish (especially salmon), and even pork. The bright, tangy flavor profile has made it a favorite for adding a burst of freshness to rich meats.