Creamy Lemon Salmon Piccata Recipe

Introduction

Creamy Lemon Salmon Piccata is a delightful dish that combines tender salmon with a tangy, rich sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress with its bright flavors and creamy texture.

Ingredients

• 1 pound salmon fillets (skinless)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 1 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup heavy cream
• 1/4 cup capers (rinsed and drained)
• 1/4 cup fresh parsley (chopped)
• Lemon slices (for garnish)

Instructions

1. Step 1: Pat the salmon fillets dry and season both sides evenly with salt and black pepper. Set aside while you prepare the skillet.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 4-5 minutes on each side until golden brown and easily flakes with a fork. Remove salmon from the skillet and set aside.
3. Step 3: Reduce heat to medium and melt 3 tablespoons of unsalted butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Pour in 1 cup of chicken broth and 1/4 cup fresh lemon juice, scraping the skillet bottom with a wooden spoon to release browned bits. Let the mixture simmer gently for 2-3 minutes to meld flavors.
5. Step 5: Stir in 1/4 cup heavy cream and 1/4 cup rinsed and drained capers. Allow the sauce to simmer for an additional 2-3 minutes until it thickens slightly.
6. Step 6: Return the cooked salmon to the skillet, spooning the sauce over the fillets to coat. Cook for another minute to combine the flavors.
7. Step 7: Garnish with chopped fresh parsley and lemon slices before serving.

Tips & Variations

• Use fresh salmon for the best flavor and texture; if unavailable, thawed frozen salmon works well too.
• For a lighter version, substitute heavy cream with half-and-half or coconut cream.
• Add a splash of white wine to the sauce for extra depth before adding the chicken broth.
• Serve over angel hair pasta or steamed vegetables to complete the meal.

Storage

Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the creamy sauce and prevent the salmon from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on?

Yes, but for this recipe, skinless fillets cook more evenly and allow the sauce to coat the fish nicely. If you prefer skin-on, sear the skin side first until crispy.

Can I prepare the sauce in advance?

You can prepare the lemon sauce ahead and reheat it gently before adding the cooked salmon. However, it’s best to cook the salmon fresh to maintain its texture.

Creamy Lemon Salmon Piccata Recipe

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★★★★★

4.5 from 370 reviews

This Creamy Lemon Salmon Piccata is a vibrant and flavorful dish featuring tender, pan-seared salmon fillets wrapped in a rich, tangy lemon and caper cream sauce. Perfectly balanced with fresh garlic, bright lemon juice, and garnished with parsley and lemon slices, this recipe delivers gourmet taste made simple on your stovetop.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 1 pound salmon fillets (skinless)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Cooking

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced

Sauce Ingredients

• 1 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup heavy cream
• 1/4 cup capers, rinsed and drained

Garnish

• 1/4 cup fresh parsley, chopped
• Lemon slices

Instructions

1. Preparing the Salmon: Place the skinless salmon fillets on a clean cutting board and season both sides generously with salt and black pepper to enhance flavor. Set the seasoned salmon aside as you prepare the skillet.
2. Making the Creamy Lemon Sauce: Heat olive oil in a large skillet over medium-high heat. After cooking the salmon (in next step), melt butter in the same skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in chicken broth and fresh lemon juice while scraping the skillet bottom to release any browned bits. Bring to a gentle simmer and cook for 2-3 minutes to meld the flavors.
3. Cooking the Salmon: Add the seasoned salmon fillets to the hot skillet. Cook for 4-5 minutes on each side until golden brown and the flesh flakes easily with a fork. Remove cooked salmon from the skillet and place on a plate to keep warm.
4. Combining Salmon with the Sauce: Stir heavy cream and rinsed capers into the skillet with the lemon sauce. Allow the sauce to simmer for another 2-3 minutes until it slightly thickens. Return the salmon to the skillet, spooning the sauce over the fillets to coat them evenly. Remove from heat and garnish with chopped parsley and lemon slices before serving.

Notes

• Use fresh salmon fillets for the best flavor and texture.
• Adjust lemon juice to taste if you prefer a more or less tangy sauce.
• Ensure garlic is sautéed just until fragrant to avoid bitterness.
• Serve with your choice of side like rice, steamed vegetables, or crusty bread to soak up the delicious sauce.
• Capers add a distinct briny flavor—rinse well to reduce excess saltiness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Creamy Lemon Salmon, Salmon Piccata, Lemon Caper Sauce, Easy Salmon Recipe, Pan-Seared Salmon, Cream Sauce, Quick Dinner