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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.

Ingredients

Scale

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

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