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Creamy Salmon Piccata Recipe

4.7 from 128 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Creamy Salmon Piccata recipe features perfectly seared salmon fillets simmered in a luscious lemon-caper cream sauce. With a balance of tangy lemon, briny capers, and a rich, velvety texture, this dish offers sophisticated flavors that come together quickly in one skillet. Ideal for a quick yet elegant dinner, this recipe provides tender salmon with a deliciously silky piccata sauce, garnished with fresh parsley for a vibrant 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

Garnish

  • Fresh chopped parsley, optional, for serving

Instructions

  1. Prepare the Salmon: Cut your salmon into 4 pieces. Sprinkle each piece with garlic powder and season generously with salt and pepper. Dredge each piece in flour, coating all sides evenly to help create a crispy exterior when cooked.
  2. Sear the Salmon: Heat the butter and olive oil in a skillet over medium-high heat. Once hot, add the salmon pieces to the pan. Cook for 3-4 minutes on each side until browned but not fully cooked through. This step locks in moisture and flavor. Remove the salmon from the skillet and set aside on a plate.
  3. Make the Sauce Base: In the same skillet, add chicken broth (or dry white wine), lemon juice, lemon zest, and capers. Let the mixture simmer for about 2 minutes, allowing it to reduce by half and intensify in flavor.
  4. Add the Cream: Pour in the heavy cream and let the sauce bubble gently for 2-3 minutes. This thickens the sauce and creates a rich, smooth consistency that complements the salmon perfectly.
  5. Finish Cooking the Salmon: Return the salmon pieces to the pan with the sauce. Cook on a lower heat for another 3-5 minutes, turning the salmon gently if needed. The fish should be cooked through, flake easily with a fork, and the sauce should thicken further.
  6. Season and Serve: Taste the sauce and season with additional salt and pepper if desired. Serve immediately, garnished with fresh chopped parsley for a pop of color and freshness.

Notes

  • This recipe works best with salmon pieces about 1 inch thick; adjust searing time accordingly for thicker cuts.
  • If your salmon has skin and you prefer not to eat it, peel it off after searing.
  • Avoid substituting heavy cream with lower-fat alternatives to prevent curdling and ensure proper sauce thickening.
  • The lemon zest adds bright flavor—using a fine zester or microplane is recommended for best results.

Nutrition

  • Serving Size: 1 salmon piece with sauce
  • Calories: 450
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 34g
  • Saturated Fat: 17g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0.5g
  • Protein: 28g
  • Cholesterol: 115mg

Find it online: https://jessicasrecipes.com/creamy-salmon-piccata-recipe/