Creamy Lemon Salmon Piccata Recipe

Introduction

This Creamy Lemon Salmon Piccata is a delightful blend of tender salmon and a rich, tangy sauce. With bright lemon, briny capers, and a creamy texture, it’s a simple yet elegant dish perfect for any night of the week.

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: Season the salmon fillets with salt and black pepper on both sides. Set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Cook the salmon fillets for 4-5 minutes on each side until golden brown and cooked through. Remove salmon and set aside.
3. Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, without browning.
4. Step 4: Pour in chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes.
5. Step 5: Stir in heavy cream and capers. Let the sauce simmer for another 2-3 minutes until slightly thickened.
6. Step 6: Return the salmon to the skillet, spooning the sauce over the fillets to coat. 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; wild-caught is preferable.
• If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
• For a dairy-free version, replace butter with olive oil and omit the cream, adding a splash of coconut milk instead.
• Serve over pasta, rice, or alongside steamed vegetables for a complete meal.

Storage

Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating. Avoid microwaving directly to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat dry before cooking to avoid excess moisture and ensure even browning.

What can I substitute for capers if I don’t have them?

Chopped green olives or a small amount of chopped pickles can provide a similar briny tang if you don’t have capers on hand.

Creamy Lemon Salmon Piccata Recipe

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★★★★★

4.8 from 439 reviews

This Creamy Lemon Salmon Piccata is a delightful seafood dish featuring tender, pan-seared salmon fillets enveloped in a rich and tangy lemon-caper cream sauce. The combination of fresh lemon juice, garlic, and capers delivers a bright and savory flavor profile, while the creamy sauce adds a luscious texture that perfectly complements the juicy salmon. Garnished with fresh parsley and lemon slices, this recipe is an elegant yet easy-to-make meal that’s sure to impress.

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

Ingredients

Scale 1x2x3x

Salmon

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

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

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 generously with salt and black pepper to enhance their natural flavor. 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, melt 3 tablespoons of unsalted butter in the same skillet over medium heat. Add 3 cloves of 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 to loosen any browned bits. Bring the mixture to a gentle simmer and cook for 2-3 minutes to develop flavors.
3. Cooking the Salmon: Add the seasoned salmon fillets to the skillet and cook for about 4-5 minutes on each side until golden brown and flaky. Remove the salmon from the skillet and set it aside on a plate to keep warm.
4. Combining Salmon with the Sauce: Stir 1/4 cup of heavy cream and 1/4 cup of rinsed and drained capers into the lemon sauce. Let it simmer for another 2-3 minutes until slightly thickened. Return the salmon to the skillet, spoon the sauce over the fillets, and let everything warm together briefly.
5. Serving: Garnish the salmon with chopped fresh parsley and lemon slices before serving to add a fresh, vibrant touch and appealing presentation.

Notes

• Use fresh salmon fillets for optimal flavor and texture.
• Do not overcook the salmon; it should flake easily but remain moist.
• Rinse capers thoroughly to reduce excess saltiness if desired.
• Adjust lemon juice to taste for more or less acidity.
• Serve with steamed vegetables, rice, or a light salad for a balanced meal.

Keywords: Creamy Lemon Salmon, Salmon Piccata, Lemon Capers Sauce, Pan Seared Salmon, Easy Salmon Recipe