Creamy Lemon Salmon Piccata Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
