Description
This Creamy Salmon Piccata is a quick and elegant skillet-cooked dish featuring tender salmon fillets in a luscious lemon-caper cream sauce. Perfect for a weeknight dinner or special occasion, the seared salmon is finished in a flavorful, velvety sauce made with butter, olive oil, chicken broth, lemon, capers, and heavy cream, garnished with fresh parsley for a bright finish.
Ingredients
Scale
Salmon
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth or dry white wine
- 2 tablespoons lemon juice + zest of 1 lemon
- 1–2 tablespoons brined capers drained
- 1 cup heavy/whipping cream
- Fresh chopped parsley, optional, for serving
Instructions
- Prepare the Salmon: Cut your salmon into 4 pieces. Sprinkle each piece evenly with garlic powder and season generously with salt and pepper. Dredge each piece in flour on all sides to create a light coating that will help develop a golden crust during cooking.
- Sear the Salmon: Heat butter and olive oil in a skillet over medium-high heat until hot. Add the salmon pieces and cook for 3 to 4 minutes on each side, or until browned but not fully cooked through. Be careful not to overcook; the salmon should be slightly underdone at this stage. Remove the salmon from the skillet and set aside on a plate.
- Make the Sauce Base: Into the same skillet, add chicken broth (or dry white wine), lemon juice, lemon zest, and drained capers. Let this mixture simmer for about 2 minutes, or until it has reduced by half, concentrating the flavors.
- Add the Cream: Pour the heavy cream into the skillet and continue to cook the sauce, allowing it to bubble gently for 2 to 3 minutes until it thickens slightly.
- Finish Cooking the Salmon: Return the salmon pieces to the skillet, spooning some sauce over them. Reduce the heat if necessary and cook for an additional 3 to 5 minutes, until the salmon is fully cooked through and flakes easily with a fork, and the sauce has thickened to a creamy consistency.
- Season and Serve: Taste the sauce and season with extra salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley if desired to add a vibrant pop of color and flavor.
Notes
- This recipe is designed for salmon pieces about 1 inch thick; adjust searing time slightly for thicker cuts to ensure proper cooking.
- If your salmon has skin and you prefer not to eat it, simply peel the skin off after the searing step while the fish is still warm for easier removal.
- It is not recommended to substitute heavy cream with lower fat alternatives as this may cause the sauce to curdle or not thicken properly.
- For best results, use a lemon zester to finely zest the lemon without including the bitter pith.
Nutrition
- Serving Size: 1 piece of salmon with sauce (approximately 1/4 pound)
- Calories: 480
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 115 mg
