Description
This Creamy Salmon Piccata recipe features tender salmon fillets cooked to golden perfection and served in a luscious, tangy lemon-caper cream sauce. It’s a quick and elegant meal ideal for a weeknight dinner or special occasion that balances rich creaminess with bright citrus flavors and aromatic herbs.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- Salt and freshly ground black pepper, to taste
- Olive oil, for searing
Sauce
- 2 cloves garlic, minced (or garlic powder equivalent)
- 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 butter
- 2 tablespoons capers
- Fresh dill and parsley, chopped (for garnish)
Instructions
- Prepare Salmon: Let the salmon fillets rest at room temperature for about 10 minutes to ensure even cooking.
- Season Salmon: Season both sides of the salmon fillets with salt, freshly ground black pepper, and garlic powder or minced garlic for added flavor.
- Heat the Pan: In a large skillet over medium-high heat, heat olive oil together with butter until hot and melted, preparing the pan for searing the salmon.
- Sear Salmon: Place the salmon fillets skin-side up in the hot skillet and cook for 4 to 5 minutes on each side until the fish is golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté briefly until fragrant, about 30 seconds, being careful not to burn the garlic.
- Add Broth and Thicken: Pour in the low-sodium chicken broth and stir in the cornstarch slurry. Let the mixture simmer gently until it thickens, stirring occasionally to prevent lumps.
- Add Cream and Lemon: Reduce the heat to low, then stir in the heavy cream along with the fresh lemon juice and zest, combining all flavors into a creamy sauce.
- Incorporate Capers and Herbs: Stir in the capers and chopped fresh dill and parsley to the sauce, enhancing the sauce’s tanginess and freshness.
- Combine and Serve: Return the cooked salmon fillets to the skillet, spooning the creamy piccata sauce over the top. Warm through briefly, then serve immediately garnished with extra herbs if desired.
Notes
- Resting the salmon at room temperature promotes even cooking and a tender texture.
- Use low-sodium chicken broth to control saltiness in the sauce.
- Be careful not to overcook the salmon to keep it moist and flaky.
- The cornstarch slurry is key to achieving a silky sauce without lumps.
- Fresh lemon zest provides a bright, aromatic flavor that complements the richness of the cream.
- Capers add a characteristic tangy, salty bite essential to piccata dishes.
