Description
This Creamy Salmon Piccata recipe offers a delicious twist on the classic Italian dish by combining tender, pan-seared salmon with a tangy lemon-caper sauce enriched with creamy heavy cream. Perfectly balanced with bursts of bright lemon zest and savory capers, this meal is quick to prepare and ideal for a flavorful weeknight dinner.
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
- Fresh chopped parsley (optional, for serving)
Instructions
- Prepare the Salmon: Cut your salmon into 4 pieces. Sprinkle each piece with garlic powder and season generously with salt and pepper. Dredge each piece thoroughly in flour, coating all sides evenly.
- Cook the Salmon: Heat the butter and olive oil in a skillet over medium-high heat. Once hot, place the salmon pieces in the pan and cook for 3-4 minutes per side until browned. The salmon should not be fully cooked at this stage. Remove the salmon from the skillet and set aside on a plate.
- Make the Sauce Base: Add the chicken broth (or dry white wine), lemon juice, lemon zest, and drained capers to the skillet. Let the mixture cook for about 2 minutes until it reduces by half, intensifying the flavors.
- Add the Cream: Pour the heavy cream into the skillet with the reduced sauce. Allow it to bubble and simmer gently for 2-3 minutes to thicken slightly.
- Finish Cooking Salmon in Sauce: Return the salmon to the skillet with the creamy sauce. Cook for an additional 3-5 minutes on a reduced heat, turning heat down if needed, until the salmon is cooked through, flakes easily with a fork, and the sauce reaches the desired thickness.
- Season and Serve: Adjust seasoning with additional salt and pepper if necessary. Serve immediately, garnished with fresh chopped parsley if desired for a bright, fresh finish.
Notes
- Use either chicken broth or dry white wine to create depth in the piccata sauce based on your preference.
- Dredging the salmon in flour helps achieve a crispy exterior and also thickens the sauce slightly during cooking.
- Be careful not to overcook the salmon during the initial sear to keep the fish moist and tender.
- Fresh parsley is optional but adds a nice herbal brightness to the final dish.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative, though the sauce may be less rich.
