Description
This Creamy Salmon Piccata recipe features tender salmon fillets seared to perfection and topped with a luscious lemon-caper cream sauce. The sauce combines garlic, chicken broth, heavy cream, and fresh herbs for a tangy, rich finish that’s both elegant and easy to prepare in under 30 minutes.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- Olive oil (for searing)
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced (or garlic powder, to taste)
Sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch (mixed with 1 tablespoon water to form 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
- Bring Salmon to Room Temperature: Let the salmon fillets rest at room temperature for 10 minutes to ensure even cooking.
- Season the Salmon: Season both sides of the fillets with salt, freshly ground black pepper, and sprinkle minced garlic or garlic powder evenly over them.
- Heat the Pan: In a large skillet, heat olive oil and butter over medium-high heat until the butter is melted and the mixture is hot but not smoking.
- Sear the Salmon: Place salmon fillets skin-side up in the skillet and cook for 4–5 minutes per side until the salmon is golden brown and cooked through. Remove the fillets and set aside on a plate.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
- Make Sauce Base: Pour in the chicken broth and stir in the cornstarch slurry. Allow the mixture to simmer gently, stirring until it thickens into a light sauce.
- Add Cream and Lemon: Reduce heat to low and stir in the heavy cream, lemon juice, and lemon zest, mixing until the sauce is smooth and well combined.
- Incorporate Capers and Herbs: Add the capers along with chopped fresh dill and parsley. Stir to combine and heat through.
- Finish and Serve: Return the salmon fillets to the skillet, spoon the creamy sauce over them, heat just briefly to meld flavors, and serve immediately garnished with additional fresh herbs if desired.
Notes
- Allowing salmon to come to room temperature helps cook it evenly without drying out.
- Use low-sodium chicken broth to control the saltiness of the dish.
- For a dairy-free option, substitute heavy cream with coconut cream or a plant-based cream alternative.
- If fresh garlic isn’t available, garlic powder can be used but add gradually to avoid overpowering the dish.
- This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the creamy piccata sauce.
