Creamy Lemon Salmon Piccata Recipe

Introduction

This Creamy Lemon Salmon Piccata is a bright and flavorful dish that blends the richness of cream with the zesty punch of lemon and capers. Perfectly cooked salmon fillets are coated in a luscious sauce that will delight your taste buds and make any meal feel special.

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: Take the skinless salmon fillets and season both sides with salt and black pepper evenly. Set aside while you prepare the skillet.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, cook the salmon fillets until golden brown and cooked through, about 4-5 minutes per side. Remove salmon and set aside on a plate.
3. Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Pour in chicken broth and fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release browned bits. Bring to a gentle simmer and cook for 2-3 minutes.
5. Step 5: Stir in the heavy cream and capers, allowing the sauce to simmer for another 2-3 minutes until slightly thickened.
6. Step 6: Return the salmon to the skillet, spoon sauce over the fillets, and warm through for a minute. Garnish with chopped parsley and lemon slices before serving.

Tips & Variations

• For a lighter version, substitute the heavy cream with half-and-half or coconut milk.
• Try using fresh thyme or dill as an alternative garnish to complement the lemony flavor.
• If you prefer a thicker sauce, add a teaspoon of cornstarch dissolved in cold water and simmer until desired consistency.
• Capers can be swapped with green olives for a different briny taste.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess. Avoid overheating to prevent the sauce from breaking.

How to Serve

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat dry before seasoning and cooking for the best texture and even cooking.

What can I serve with Creamy Lemon Salmon Piccata?

This dish pairs wonderfully with steamed vegetables, rice, mashed potatoes, or a fresh green salad to balance the richness of the sauce.

Creamy Lemon Salmon Piccata Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This Creamy Lemon Salmon Piccata recipe combines perfectly seared salmon fillets with a luscious, tangy lemon and caper sauce enriched with butter and cream. Each bite offers a delightful balance of bright citrus, savory garlic, and briny capers wrapped in a rich, silky sauce, making it an impressive yet simple dish to elevate your dinner.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Salmon and Seasoning

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

Cooking Bases

• 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 with salt and black pepper evenly. Set aside while you prepare the skillet.
2. Making the Creamy Lemon Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. After cooking the salmon later, melt 3 tablespoons of unsalted butter over medium heat in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in 1 cup of chicken broth and 1/4 cup of fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release browned bits. Bring to a gentle simmer and cook for 2-3 minutes to meld flavors.
3. Cooking the Salmon: Carefully add the seasoned salmon fillets to the hot skillet and cook for about 4-5 minutes on each side until golden brown and flaky. Remove from the skillet and set aside on a plate to keep tender and juicy.
4. Combining Salmon with the Sauce: Stir 1/4 cup heavy cream and 1/4 cup rinsed and drained capers into the skillet and simmer for another 2-3 minutes until slightly thickened. Spoon the creamy lemon sauce over the salmon, garnish with chopped fresh parsley and lemon slices, and serve immediately.

Notes

• Ensure the salmon is fresh and skinless for best texture and flavor.
• Do not overcook the salmon to keep it moist and tender.
• Scraping the skillet while adding broth helps to incorporate flavorful browned bits into the sauce.
• Adjust lemon juice amount to taste if you prefer a more or less tart sauce.
• This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the sauce.

Keywords: salmon piccata, creamy lemon salmon, salmon recipe, easy fish dinner, lemon caper sauce, creamy seafood dish