Description
This Quick Creamy Salmon Piccata is a delicious and elegant dish that features tender salmon fillets cooked to perfection and coated in a luscious lemon-caper cream sauce. Ready in just 20 minutes, it combines the bright tang of lemon zest and juice with the briny punch of capers, balanced by rich butter and heavy cream. Perfect for a weeknight dinner or a special occasion, this recipe is flavorful, creamy, and incredibly easy to prepare.
Ingredients
Scale
Seasonings and Coating
- Salt to taste
- 1/4 tsp garlic powder
- Black pepper to taste
- Flour for dredging (all-purpose works best)
Salmon
- 1 lb fresh salmon (skin-on or skinless, cut into 4-6 fillets)
Sauce
- 1 lemon zest (finely grated for bright flavor)
- 2 tbsp fresh lemon juice (about 1 medium lemon)
- 1 tbsp brined capers (drained before using)
- 2 tbsp butter (I use Kerrygold unsalted)
- 1/2 cup chicken broth
- 1 cup heavy cream (makes it silky and luxurious)
- 1 tbsp olive oil
Garnish
- Fresh parsley (finely chopped, optional but adds freshness)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and garlic powder. Lightly dredge each fillet in all-purpose flour, shaking off any excess. This helps create a light crust and thickens the sauce later.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down if skin-on. Cook for about 3-4 minutes per side until the salmon is just cooked through and golden brown. Remove the fillets from the pan and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the finely grated lemon zest and drained capers, sautéing briefly to release their aromatics. Pour in 1/2 cup chicken broth and scrape the bottom of the pan to loosen any browned bits for extra flavor.
- Add Cream and Lemon Juice: Stir in 1 cup heavy cream and 2 tablespoons fresh lemon juice. Simmer gently, stirring occasionally, until the sauce thickens slightly and becomes silky, about 3-4 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Finish the Dish: Return the salmon fillets to the skillet, spooning the creamy piccata sauce over them to rewarm and coat the fish. Allow everything to heat through for another 1-2 minutes without boiling the cream.
- Serve: Remove from heat, sprinkle finely chopped fresh parsley over the top for a pop of color and freshness. Serve immediately with your favorite sides such as rice, pasta, or steamed vegetables.
Notes
- For best flavor, use fresh salmon fillets and do not overcook to keep them moist and tender.
- Dredging in flour is optional but recommended to create a slight crust and to help thicken the sauce.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Capers add a briny, tangy flavor—drain and rinse them if you prefer less saltiness.
- Serve with a side of crusty bread to soak up the creamy lemon sauce.
