Description
This Creamy Salmon Piccata recipe features tender salmon fillets cooked to golden perfection and served in a luscious lemon-caper cream sauce. Combining bright citrus flavors with the richness of butter and cream, it’s a quick and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- Olive oil, for searing
- 2 tablespoons butter
Sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- 2 tablespoons capers
- Fresh dill and parsley, chopped, for garnish
Instructions
- Rest the Salmon: Let the salmon fillets rest at room temperature for 10 minutes to ensure even cooking throughout.
- Season: Season the fillets with salt, freshly ground black pepper, and garlic powder or minced garlic to enhance the flavor.
- Heat the Pan: In a large skillet, heat olive oil along with butter over medium-high heat until hot and shimmering.
- Sear the Salmon: Place the salmon skin-side up in the skillet and cook for 4 to 5 minutes per side until the fillets turn golden brown and are cooked through. Remove the fillets and set aside on a warm plate.
- Sauté Garlic: Using the same skillet, add minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
- Make the Sauce Base: Pour in the low-sodium chicken broth and stir in the cornstarch slurry. Simmer gently, stirring constantly until the sauce thickens to a glossy consistency.
- Add Cream and Citrus: Lower the heat and mix in the heavy cream, lemon juice, and lemon zest. Stir well to combine all flavors.
- Finish the Sauce: Stir in the capers and chopped fresh dill and parsley to add bursts of flavor and freshness to the sauce.
- Combine and Serve: Return the salmon fillets to the skillet, spoon the creamy piccata sauce generously over the fillets, and serve hot garnished with additional herbs if desired.
Notes
- For extra crispiness, pat salmon dry before seasoning.
- Use low-sodium chicken broth to control salt levels in the dish.
- The cornstarch slurry helps thicken the sauce without lumps—be sure to mix it well before adding.
- Fresh herbs like dill and parsley brighten the flavors, but you can substitute with thyme or basil if preferred.
- Serve with steamed vegetables, rice, or crusty bread to enjoy the sauce fully.
