Creamy Lemon Salmon Piccata Recipe

Introduction

Creamy Lemon Salmon Piccata is a delightful dish that combines tender salmon with a luscious lemony sauce, enriched by capers and creamy butter. It’s perfect for a quick weeknight dinner or a special occasion, offering bright and comforting flavors in every bite.

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: Take the skinless salmon fillets and season both sides generously with salt and black pepper. Make sure the seasoning covers the entire surface. Set aside while you prepare your skillet.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, cook the salmon fillets for about 4-5 minutes on each side until golden brown and easily flakes with a fork. Remove the salmon from the skillet and set aside on a plate.
3. Step 3: 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.
4. Step 4: Pour in 1 cup of chicken broth and 1/4 cup of fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release browned bits. Bring to a gentle simmer and cook for 2-3 minutes to meld the flavors.
5. Step 5: Stir in 1/4 cup of heavy cream and 1/4 cup of rinsed capers. Let the sauce simmer for another 2-3 minutes until it thickens slightly.
6. Step 6: Return the cooked salmon to the skillet, spooning the sauce over the fillets. Let everything warm together for a minute.
7. Step 7: Garnish with chopped fresh parsley and lemon slices before serving. Enjoy your creamy lemon salmon piccata!

Tips & Variations

• Use fresh salmon for the best texture and flavor; wild-caught is preferred if available.
• If you prefer a lighter sauce, substitute half-and-half for heavy cream.
• Add capers sparingly if you’re sensitive to their briny flavor, or omit them for a milder taste.
• Serve with pasta, rice, or steamed vegetables to make a complete meal.

Storage

Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the salmon and curdling the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets, but make sure to fully thaw and pat them dry before cooking to ensure even cooking and proper browning.

What can I substitute for chicken broth?

Vegetable broth or water with a splash of white wine or lemon juice can be used as substitutes if you prefer a vegetarian option or don’t have chicken broth on hand.

Creamy Lemon Salmon Piccata Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This Creamy Lemon Salmon Piccata recipe features tender, pan-seared salmon fillets smothered in a luscious, tangy lemon and caper cream sauce. With bright fresh lemon juice, aromatic garlic, and a touch of butter, this dish perfectly balances richness and acidity for a delightful, restaurant-quality meal that’s quick and easy to prepare.

• Author: Felix
• 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

Salmon

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

Cooking and Sauce

• 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)

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 evenly with salt and black pepper to enhance their natural flavor. Set aside while preparing 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 fresh lemon juice, scraping the skillet bottom with a wooden spoon to release browned bits. Simmer gently for 2-3 minutes to meld flavors.
3. Cooking the Salmon: Carefully add the seasoned salmon fillets to the skillet and cook for 4-5 minutes on each side until golden brown and easily flakes with a fork. Remove the salmon from the skillet and set aside on a plate to keep tender and juicy.
4. Combining Salmon with the Sauce: Stir 1/4 cup heavy cream and 1/4 cup rinsed and drained capers into the sauce. Allow it to simmer for another 2-3 minutes until slightly thickened. Pour the creamy lemon caper sauce over the salmon to coat it thoroughly.
5. Garnishing and Serving: Garnish the salmon with chopped fresh parsley and lemon slices before serving to add a pop of color and extra brightness.

Notes

• Use fresh lemon juice for the best flavor and brightness in the sauce.
• Ensure salmon is skinless for even cooking and a delicate texture.
• Do not overcook salmon; it should flake easily but remain moist and tender.
• Rinse capers to reduce excess saltiness before adding to the sauce.
• This dish pairs well with rice, pasta, or steamed vegetables for a complete meal.

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