Creamy Lemon Salmon Piccata Recipe

Introduction

Creamy Lemon Salmon Piccata is a delightful dish that combines tender salmon with a rich, tangy sauce. This recipe balances bright lemon flavors with creamy textures, perfect for a satisfying weeknight dinner or special occasion.

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: Place the skinless salmon fillets on a clean surface. Season both sides evenly with salt and black pepper. Set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Cook the salmon fillets in the hot oil for 4-5 minutes on each side until golden brown and flaky. Remove salmon and set aside on a plate.
3. Step 3: In the same skillet, melt the 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 the chicken broth and fresh lemon juice, scraping the bottom of the skillet to release browned bits. Bring to a gentle simmer and cook for 2-3 minutes to blend flavors.
5. Step 5: Stir in the heavy cream and rinsed 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. Cook for 1-2 minutes to heat through.
7. Step 7: Garnish with chopped fresh parsley and lemon slices. Serve immediately.

Tips & Variations

• Use fresh salmon fillets for the best flavor and texture.
• Swap chicken broth with vegetable broth for a lighter version.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Serve over cooked pasta, rice, or steamed vegetables to complete the 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 prevent drying out. Avoid microwaving directly to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it is fully thawed and patted dry before cooking to ensure even searing and good texture.

What can I substitute for heavy cream?

You can replace heavy cream with half-and-half or coconut cream for a dairy-free option. Keep in mind the sauce may be slightly less rich.

Creamy Lemon Salmon Piccata Recipe

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★★★★★

4.8 from 114 reviews

This Creamy Lemon Salmon Piccata recipe features tender, skinless salmon fillets cooked to golden perfection and served with a luscious, buttery lemon sauce enriched with capers and heavy cream. The dish balances bright citrus notes with savory garlic and a hint of brininess, making it a quick yet elegant meal perfect for any occasion.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

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 cutting board and season both sides thoroughly with salt and black pepper to enhance their natural flavor.
2. Making the Creamy Lemon Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. After cooking the salmon (later), 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 skillet bottom to release brown bits, then simmer for 2-3 minutes to blend flavors.
3. Cooking the Salmon: Add the seasoned salmon fillets carefully to the skillet with heated olive oil and cook for 4-5 minutes on each side until golden brown and flaky. Remove the salmon from the skillet and set aside to maintain juiciness.
4. Combining Salmon with the Sauce: Stir 1/4 cup of heavy cream and 1/4 cup of rinsed capers into the simmering sauce. Let it simmer for another 2-3 minutes until slightly thickened. Return the cooked salmon to the skillet briefly to coat with the sauce, then remove from heat.
5. Garnishing and Serving: Garnish the salmon with chopped fresh parsley and lemon slices before serving for added color and brightness.

Notes

• Ensure salmon fillets are of even thickness for consistent cooking.
• Use fresh lemon juice for the best citrus flavor rather than bottled.
• Do not overcook the salmon to keep it tender and juicy.
• Rinsing capers helps reduce excess saltiness in the sauce.
• Serve immediately for optimal taste and texture.

Keywords: Creamy Lemon Salmon Piccata, salmon recipe, lemon sauce, capers, creamy sauce, easy dinner, seafood main dish