Creamy Lemon Salmon Piccata Recipe

Introduction

Creamy Lemon Salmon Piccata is a delightful dish that combines tender salmon with a rich, tangy sauce. It’s perfect for a weeknight dinner or a special occasion, offering bright lemon flavors and a luscious creamy texture.

Ingredients

• 1 pound salmon fillets (skinless)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 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)
• 1/4 cup fresh parsley (chopped)
• Lemon slices (for garnish)

Instructions

1. Step 1: Season the salmon fillets with salt and black pepper on both sides. Set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Cook the salmon fillets until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
3. Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant but not browned.
4. Step 4: Pour in chicken broth and fresh lemon juice, scraping the skillet to release browned bits. Simmer gently for 2-3 minutes.
5. Step 5: Stir in heavy cream and capers. Let the sauce simmer for another 2-3 minutes until slightly thickened.
6. Step 6: Return the salmon to the skillet, spoon the sauce over the fillets, and heat through briefly.
7. Step 7: Garnish with chopped parsley and lemon slices before serving.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or coconut milk.
• Serve alongside steamed vegetables or over a bed of rice or pasta to soak up the sauce.
• Fresh herbs like dill or basil can be used in place of parsley for a different flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent overcooking the salmon and curdling the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, thaw frozen salmon completely before cooking to ensure even cooking and the best texture.

What can I substitute for capers?

If you don’t have capers, chopped green olives or a small amount of finely chopped pickles can add a similar tangy, briny flavor.

Creamy Lemon Salmon Piccata Recipe

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4.6 from 126 reviews

Creamy Lemon Salmon Piccata is a delightful and elegant dish featuring tender salmon fillets cooked to golden perfection and served with a tangy, creamy lemon and caper sauce. This recipe balances the rich flavors of butter and cream with fresh lemon juice and capers, creating a luscious sauce that complements the natural taste of the salmon. Ideal for a quick yet impressive dinner, this meal combines simplicity with gourmet flair.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the skinless salmon fillets on a clean cutting board and season both sides evenly with salt and black pepper. Set aside while preparing the pan.
2. Making the Creamy Lemon Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. After cooking the salmon (in the next step), melt 3 tablespoons of unsalted butter in the same skillet over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant without browning. Pour in 1 cup of chicken broth and 1/4 cup of fresh lemon juice, scraping the bottom of the skillet to release all browned bits. Bring to a gentle simmer and cook for 2-3 minutes to blend the flavors.
3. Cooking the Salmon: Add the seasoned salmon fillets to the heated olive oil in the skillet and cook for 4-5 minutes on each side until they are golden brown and easily flake with a fork. Remove from the skillet and place on a plate to keep warm.
4. Combining Salmon with the Sauce: Stir 1/4 cup of heavy cream and 1/4 cup of rinsed capers into the sauce. Let the sauce simmer for another 2-3 minutes until it thickens slightly. Return the salmon to the skillet briefly to coat with the sauce.
5. Serving and Garnishing: Garnish the creamy lemon salmon piccata with chopped fresh parsley and lemon slices before serving to add freshness and a vibrant look.

Notes

• For best flavor, use fresh salmon fillets, skin removed.
• Be careful not to overcook the salmon to maintain tenderness and moisture.
• Adjust lemon juice to taste depending on your preference for acidity.
• Capers add a nice briny contrast but can be reduced if desired.
• This dish pairs well with rice, pasta, or steamed vegetables.

Keywords: Creamy Lemon Salmon, Salmon Piccata, Lemon Butter Sauce, Capers, Easy Salmon Recipe, Stovetop Seafood, Dinner Recipe