Creamy Lemon Salmon Piccata Recipe

Introduction

Creamy Lemon Salmon Piccata is a luscious twist on the classic Italian dish, combining tender salmon with a tangy lemon-caper sauce richened by creamy goodness. It’s perfect for a quick weeknight dinner or an elegant meal to impress guests. The bright citrus flavors and silky sauce bring out the best in the salmon.

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 your salmon into 4 pieces. Sprinkle with garlic powder and season generously with salt and pepper. Dredge each piece in flour on all sides.
2. Step 2: Heat butter and olive oil in a skillet over medium-high heat. When hot, add the salmon pieces. Cook for 3-4 minutes per side until browned but not fully cooked. Remove salmon to a plate and set aside.
3. Step 3: Add chicken broth (or white wine), lemon juice, lemon zest, and capers to the skillet. Cook for about 2 minutes until the liquid reduces by half.
4. Step 4: Pour in the heavy cream and let it bubble gently for 2-3 minutes to thicken.
5. Step 5: Return the salmon to the pan. Cook for another 3-5 minutes over medium-low heat, turning the salmon carefully if needed, until it flakes easily with a fork and the sauce has thickened further.
6. Step 6: Adjust seasoning with extra salt and pepper if desired. Serve immediately, garnished with fresh chopped parsley if you like.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream or omit cream and use extra broth for a tangier sauce.
• Try adding a splash of white wine to deepen the sauce’s flavor.
• Serve with steamed vegetables or over pasta or rice to soak up the delicious sauce.
• If you prefer, substitute chicken broth with vegetable broth for a pescatarian-friendly option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the salmon, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, thaw the salmon completely before cooking for the best texture and even cooking.

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

You can use green olives chopped finely for a similar briny flavor or skip them altogether, though capers add a distinctive tang to the dish.

Creamy Lemon Salmon Piccata Recipe

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★★★★★

4.8 from 60 reviews

Creamy Lemon Salmon Piccata is a rich and flavorful dish featuring pan-seared salmon fillets in a tangy lemon, caper, and cream sauce. This quick and elegant meal combines the bright zest of lemon with the savory depth of garlic and butter, creating a perfect balance that enhances the tender, flaky salmon. Ideal for a weeknight dinner or a special occasion, this recipe delivers restaurant-quality taste with minimal effort.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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 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 with garlic powder and season generously with salt and pepper. Dredge each piece evenly in flour on all sides to create a light coating.
2. Sear the salmon: Heat butter and olive oil in a skillet over medium-high heat until hot. Add the salmon pieces and cook for 3-4 minutes on each side until browned but not fully cooked through. Carefully remove the salmon from the pan and set aside on a plate.
3. Make the sauce base: Pour the chicken broth or white wine into the same skillet. Add lemon juice, lemon zest, and drained capers. Allow the mixture to cook and reduce by about half over approximately 2 minutes, concentrating the flavors.
4. Add the cream: Stir in the heavy cream and let the sauce bubble gently for 2-3 minutes to thicken slightly and combine the flavors.
5. Finish cooking the salmon: Return the seared salmon pieces to the pan, nestling them into the sauce. Reduce the heat if needed and cook for another 3-5 minutes until the salmon is cooked through and flakes easily with a fork while the sauce thickens further.
6. Season and serve: Adjust seasoning with extra salt and pepper to taste. Garnish the dish with fresh chopped parsley if desired and serve immediately to enjoy the rich, creamy, and zesty salmon piccata.

Notes

• Use either chicken broth or dry white wine depending on your preference and availability.
• Do not overcook the salmon when searing initially, as it will finish cooking in the sauce.
• For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, but the sauce may be less rich.
• Capers add a salty, tangy bite; rinse them if too salty.
• Serve with pasta, rice, or steamed vegetables to complete the meal.

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