Description
Creamy Salmon Piccata is a quick and elegant dish featuring tender salmon cooked in a luscious lemon-caper cream sauce. This recipe combines the bright tang of capers and lemon with rich cream, creating a perfect balance of flavors ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Salmon
- 1 pound fresh salmon (cut into 4 pieces)
- 1/4 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 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
- Prepare salmon: Cut the salmon into 4 pieces. Sprinkle each piece with garlic powder and season generously with salt and pepper. Dredge each salmon piece in flour on all sides to create a light coating.
- Brown the salmon: Heat butter and olive oil in a skillet over medium-high heat. When hot, add the salmon pieces and cook for 3–4 minutes per side until browned. The salmon should not be fully cooked yet. Remove salmon to a plate and set aside.
- Make the sauce base: To the same pan, add chicken broth, lemon juice with lemon zest, and drained capers. Cook for approximately 2 minutes or until the liquid has reduced by about half, concentrating the flavors.
- Add the cream: Pour in the heavy cream and let the mixture gently bubble for 2–3 minutes, allowing the sauce to thicken slightly.
- Finish salmon in sauce: Return the browned salmon pieces to the pan. Cook for another 3–5 minutes over medium-low heat until the salmon is cooked through, flakes easily with a fork, and the sauce has thickened to a creamy consistency.
- Season and serve: Taste the sauce and add additional salt and pepper as needed. Serve the salmon immediately, garnished with fresh chopped parsley if desired.
Notes
- Do not overcook the salmon during initial browning; it should be slightly undercooked to finish cooking in the sauce.
- Adjust lemon juice and capers according to your taste preference for tartness and saltiness.
- Use brined capers drained well to avoid excess liquid in the sauce.
- This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the sauce.
