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Creamy Lemon Salmon Piccata Recipe

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★★★★★

4.9 from 74 reviews

This Creamy Lemon Salmon Piccata is a luscious and flavorful dish featuring tender salmon fillets cooked to perfection and enveloped in a rich, creamy lemon sauce with capers. The bright acidity from fresh lemon juice combined with the buttery sauce and briny capers creates a delightful balance of flavors. Garnished with fresh parsley and lemon slices, this recipe is elegant yet easy to prepare, making it ideal for weeknight dinners or special occasions.

Ingredients

Scale

Salmon

  • 1 pound salmon fillets (skinless)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

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

Garnish

  • 1/4 cup fresh parsley, chopped
  • Lemon slices

Instructions

  1. Preparing the Salmon: Place skinless salmon fillets on a clean cutting board and season both sides generously with salt and black pepper. Ensure even coverage to enhance the salmon’s natural flavor. Set aside while preparing your skillet.
  2. Cooking the Salmon: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Carefully place salmon fillets in the skillet and cook for 4-5 minutes per side until golden brown and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate to keep warm.
  3. Making the Creamy Lemon Sauce: In the same skillet, reduce heat to medium and melt 3 tablespoons unsalted butter. Add 3 cloves minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in 1 cup chicken broth and 1/4 cup fresh lemon juice, scraping the skillet’s bottom with a wooden spoon to release browned bits. Bring the mixture to a gentle simmer and cook for 2-3 minutes to meld flavors.
  4. Finishing the Sauce and Combining: Stir in 1/4 cup heavy cream and 1/4 cup rinsed capers. Allow the sauce to simmer for an additional 2-3 minutes until it thickens slightly. Return the cooked salmon to the skillet, spooning sauce over the fillets to coat them well. Continue to warm for a minute.
  5. Serving: Garnish the salmon with freshly chopped parsley and lemon slices. Serve immediately over your choice of side dishes such as garlic mashed potatoes, steamed asparagus, or pasta to soak up the creamy sauce.

Notes

  • Use fresh salmon for best flavor and texture; thaw frozen salmon properly before cooking.
  • Maintain medium-high heat to sear salmon properly without overcooking.
  • Do not rush the simmering of the lemon sauce to develop full flavor and creamy texture.
  • Adjust seasoning by tasting the sauce before serving; add more salt, pepper, or lemon juice as desired.
  • For a lighter sauce, substitute heavy cream with half Greek yogurt and half chicken broth, or use coconut cream for a dairy-free option.
  • Ensure chicken broth is gluten-free if preparing for gluten-sensitive diets, and rinse capers well to reduce sodium.

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

Find it online: https://biteandenjoy.com/creamy-lemon-salmon-piccata-recipe/