Description
This creamy salmon piccata recipe is a simple yet decadent weeknight treat! It’s easy to make this tender salmon in a bright lemon caper cream sauce.
Ingredients
Scale
- 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
- 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
- Step: Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season it generously with salt & pepper. Dredge each piece in flour on all sides.
- Step: Add the butter and oil to a skillet over medium-high heat. When it’s hot, add the fish. Cook it for 3-4 minutes/side or until it’s browned. Remove salmon to a plate and set aside.
- Step: Add the chicken broth, lemon juice/zest, and capers to the pan. Let it cook for about 2 minutes (or until it reduces by half).
- Step: Pour in the cream. Let it bubble for 2-3 minutes.
- Step: Return the salmon back into the pan. Cook for another 3-5 minutes or so until it’s cooked through and the sauce has thickened up some more.
- Step: Season with extra salt & pepper as needed. Serve immediately with fresh parsley sprinkled over top if desired.
Notes
The timing on this recipe is designed for a piece of salmon that’s about 1″ thick. If your salmon has skin on it and you don’t want to eat it, simply peel it off after the searing step. Do not substitute the heavy cream for lower fat options to prevent the sauce from curdling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 458 kcal
- Sugar: 1 g
- Sodium: 286 mg
- Fat: 39 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 159 mg
Keywords: creamy salmon piccata, lemon caper salmon, pan seared salmon, Italian American