Creamy Lemon Salmon Piccata Recipe

Introduction

This Creamy Lemon Salmon Piccata is a delightful dish that combines tender salmon with a bright, tangy sauce. The rich cream and capers balance perfectly with fresh lemon juice, making it a flavorful meal that’s simple enough for a weeknight dinner.

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: Place the salmon fillets on a clean cutting board and season both sides evenly with salt and black pepper. Set aside while you prepare the skillet.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Cook the salmon fillets until golden brown, about 4-5 minutes per side. Remove salmon from skillet 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 the chicken broth and fresh lemon juice, scraping the bottom of the skillet to loosen browned bits. Bring to a gentle simmer and cook for 2-3 minutes to blend the flavors.
5. Step 5: Stir in the heavy cream and capers. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
6. Step 6: Return the salmon to the skillet and spoon the sauce over the fillets. Cook for an additional minute to warm through.
7. Step 7: Garnish with chopped parsley and lemon slices before serving.

Tips & Variations

• Use fresh salmon for the best flavor and texture, but thawed frozen fillets work well too.
• For a lighter version, substitute half of the heavy cream with plain Greek yogurt stirred in off the heat.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Serve over pasta, rice, or steamed vegetables to make a complete meal.

Storage

Store leftover Creamy Lemon Salmon Piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating. Avoid microwaving if possible to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on?

Yes, you can use salmon with the skin on. Just adjust cooking time slightly and crisp the skin first if desired.

What can I substitute for chicken broth?

If you don’t have chicken broth, vegetable broth or water with a splash of lemon juice can be used as a substitute without sacrificing much flavor.

Creamy Lemon Salmon Piccata Recipe

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★★★★★

4.7 from 59 reviews

This Creamy Lemon Salmon Piccata recipe offers a delightful combination of tender, pan-seared salmon fillets nestled in a rich, tangy sauce made with fresh lemon juice, capers, garlic, and a touch of cream. The dish balances brightness and creaminess perfectly, making it an impressive yet simple meal to prepare for any occasion.

• Author: Mia
• 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

For the Salmon

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

For the Sauce

• 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. Preparing the Salmon: Place the skinless salmon fillets on a clean cutting board and season both sides generously with salt and black pepper, making sure to cover the entire surface for an even taste. Set the salmon aside while you prepare to cook.
2. Making the Creamy Lemon Sauce Base: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. After cooking the salmon, you’ll use the same skillet to create the sauce. This step starts after the salmon is cooked, but preparation begins now as the skillet is heated.
3. Cooking the Salmon: Add the seasoned salmon fillets to the hot skillet and cook for 4-5 minutes on each side until the salmon is golden brown and flakes easily with a fork. Remove the cooked salmon from the skillet and place on a plate to keep warm.
4. Preparing the Sauce: In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then pour in 1 cup chicken broth and 1/4 cup fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release browned bits. Bring the mixture to a gentle simmer and cook for 2-3 minutes to meld flavors.
5. Finishing the Sauce: Stir in 1/4 cup heavy cream and 1/4 cup rinsed and drained capers. Let the sauce simmer for an additional 2-3 minutes until it thickens slightly and becomes creamy.
6. Combining Salmon with Sauce and Garnishing: Return the salmon fillets to the skillet, spoon the creamy lemon piccata sauce over them, and gently heat for a minute to combine flavors. Garnish with chopped fresh parsley and lemon slices before serving.

Notes

• Use fresh salmon fillets for the best flavor and texture.
• Do not overcook the salmon to keep it tender and juicy.
• Adjust lemon juice based on your preference for acidity.
• If you prefer a thicker sauce, simmer a little longer, but be careful not to reduce too much.
• Serve with steamed vegetables, rice, or pasta for a complete meal.

Keywords: salmon piccata, creamy lemon salmon, pan-seared salmon, lemon caper sauce, easy salmon recipe