Creamy Salmon Piccata Recipe

Introduction

This Creamy Salmon Piccata is an elegant yet simple dish that combines tender salmon with a tangy lemon-caper cream sauce. Perfect for a weeknight dinner or special occasion, it’s rich, flavorful, and quick to prepare.

Ingredients

• 1 pound fresh salmon (cut into 4 pieces)
• 1/4 teaspoon garlic powder
• Salt & pepper (to taste)
• Flour (for dredging)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth or dry white wine
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1-2 tablespoons brined capers (drained)
• 1 cup heavy/whipping cream
• Fresh chopped parsley (optional, for serving)

Instructions

1. Step 1: Cut the salmon into 4 pieces. Sprinkle garlic powder evenly over the fish and season generously with salt and pepper. Dredge each piece in flour until coated on all sides.
2. Step 2: In a skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the salmon pieces and cook for 3-4 minutes per side, until browned but not fully cooked through. Remove from skillet and set aside on a plate.
3. Step 3: To the same skillet, add the chicken broth (or wine), lemon juice, lemon zest, and capers. Allow the mixture to simmer for about 2 minutes, until it reduces by half.
4. Step 4: Pour in the heavy cream and bring to a gentle bubble. Let it cook for 2-3 minutes to thicken slightly.
5. Step 5: Return the salmon to the pan, spooning some sauce over the pieces. Cook for another 3-5 minutes on low heat until the salmon is cooked through and flakes easily with a fork. The sauce should thicken further during this time.
6. Step 6: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley if desired.

Tips & Variations

• Use dry white wine instead of chicken broth for a more traditional piccata flavor.
• Dredging the salmon in flour helps create a nice crust and thickens the sauce slightly.
• If you prefer a lighter sauce, substitute half the cream with milk or omit the cream altogether and simmer the lemon-caper broth longer.
• Serve with steamed vegetables or over angel hair pasta for 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 drying out the salmon. The sauce may thicken when cooled; add a splash of broth or cream when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat dry before seasoning and cooking to avoid excess moisture that can interfere with browning.

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

If you don’t have capers, you can use chopped green olives or a small amount of chopped pickles for a similar briny tang.

Creamy Salmon Piccata Recipe

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★★★★★

4.8 from 126 reviews

This Creamy Salmon Piccata recipe features tender salmon fillets coated in a light flour dredge, pan-seared to golden perfection, and served with a luscious lemon, caper, and cream sauce. Perfect for an elegant weeknight dinner, this dish is bursting with bright, tangy, and savory flavors that complement the richness of the salmon.

• Author: Marco
• 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 fresh salmon, cut into 4 pieces
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Flour, for dredging

For Cooking

• 2 tablespoons butter
• 1 tablespoon olive oil

Piccata Sauce

• 1/2 cup chicken broth or dry white wine
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1–2 tablespoons brined capers, drained
• 1 cup heavy whipping cream

Garnish

• Fresh chopped parsley (optional, for serving)

Instructions

1. Prepare the Salmon: Cut the salmon into 4 pieces. Sprinkle each piece with garlic powder, then season generously with salt and pepper. Dredge each piece in flour, coating all sides evenly to create a light crust.
2. Sear the Salmon: Heat butter and olive oil in a skillet over medium-high heat. Once hot, add the salmon pieces and cook for 3-4 minutes on each side, until golden brown but not fully cooked through. Remove salmon and set aside on a plate.
3. Make the Piccata Sauce: In the same skillet, add chicken broth (or white wine), lemon juice, lemon zest, and capers. Let the mixture cook and reduce by half, about 2 minutes, to concentrate the flavors.
4. Add the Cream: Pour in the heavy whipping cream and allow it to bubble gently for 2-3 minutes, letting the sauce thicken slightly and become creamy.
5. Finish Cooking the Salmon: Return the salmon pieces to the pan with the sauce. Reduce the heat if necessary and cook for an additional 3-5 minutes until the salmon is fully cooked, flakes easily with a fork, and the sauce has thickened to your liking.
6. Season and Serve: Taste the sauce and season with additional salt and pepper if needed. Serve the salmon immediately, sprinkling fresh chopped parsley over the top for a vibrant finish if desired.

Notes

• Be careful not to overcook the salmon during searing; it will finish cooking in the sauce.
• You can substitute chicken broth with a dry white wine for a more traditional piccata flavor.
• Fresh lemon zest adds brightness; don’t skip it for that extra zing.
• If you prefer a thicker sauce, allow it to reduce a bit longer before adding the cream.
• This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the creamy sauce.

Keywords: salmon piccata, creamy salmon, lemon caper sauce, seared salmon, easy salmon recipe, dinner, seafood