Creamy Salmon Piccata is a rich, flavorful dish perfect for a weeknight dinner or a special occasion. This recipe features perfectly seared salmon fillets topped with a creamy lemon caper sauce, creating a delightful balance of savory and tangy flavors. It’s simple to make yet impressive enough for any meal.
Why You’ll Love This Recipe
This recipe combines the heart-healthy benefits of salmon with the richness of a creamy lemon sauce. The addition of capers offers a burst of briny flavor, elevating the dish even more. It’s quick to prepare, taking only 20 to 35 minutes from start to finish, making it an ideal choice for busy weeknights. Plus, the sauce is versatile, allowing you to pair it with a variety of sides, such as roasted vegetables or cauliflower rice.
Ingredients
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4 skinless salmon fillets
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Olive oil
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Salt and freshly ground black pepper
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2 cloves garlic, minced (or garlic powder)
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1 cup low-sodium chicken broth
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1 tablespoon cornstarch
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½ cup heavy cream
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Juice and zest of 1 lemon
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2 tablespoons butter
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Fresh dill and parsley
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2 tablespoons capers
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Rest the salmon fillets at room temperature for about 10 minutes.
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Season the fillets with salt, pepper, and garlic powder.
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Heat olive oil and butter in a large skillet over medium-high heat. Once melted, add the salmon skin-side up and cook for 4-5 minutes per side until golden brown and cooked through. Remove the salmon and set aside.
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In the same skillet, sauté garlic until fragrant, then add chicken broth. Stir in the cornstarch slurry and let the sauce thicken.
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Lower the heat and add heavy cream, lemon juice, and zest. Stir in dill, parsley, and capers.
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Return the salmon to the skillet, spoon the sauce over the fillets, and serve.
Servings and Timing
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Servings: 4
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Prep time: 5 minutes
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Cook time: 20-30 minutes
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Total time: 20-35 minutes
Variations
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Use coconut milk instead of heavy cream for a dairy-free version.
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Add sun-dried tomatoes or spinach for extra flavor and texture.
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For a spicier version, add a pinch of red pepper flakes to the sauce.
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Substitute fresh dill with tarragon or basil for a fresh twist.
Storage/Reheating
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Store leftovers in an airtight container in the fridge for up to 2-3 days.
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Reheat gently on the stove over low heat, adding a bit of chicken broth or water to adjust the sauce consistency.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it properly before cooking.
Can I use another type of fish?
Yes, you can substitute salmon with other firm fish like trout or cod.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free if you omit the flour dredging step.
Can I use heavy whipping cream instead of heavy cream?
Yes, heavy whipping cream works well as a substitute.
How can I make this recipe spicier?
Add a pinch of crushed red pepper flakes or some hot sauce to the sauce for a kick.
Can I make this ahead of time?
It’s best to make this dish fresh for optimal texture, but you can prepare the sauce ahead of time and heat it up when ready to serve.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a good alternative for a pescatarian or vegetarian option.
What side dishes go well with this recipe?
Roasted vegetables, mashed potatoes, or a simple green salad pair well with this dish.
How can I make the sauce thicker?
To thicken the sauce, add more cornstarch or let it cook down a bit longer.
Can I freeze this dish?
It’s not recommended to freeze the salmon with the sauce as it may alter the texture upon reheating.
Conclusion
Creamy Salmon Piccata is an easy, delicious recipe that brings a touch of elegance to any dinner table. With its rich sauce and flavorful salmon, it's perfect for busy nights or special occasions. This dish is not only tasty but also highly versatile, allowing you to experiment with different flavors and ingredients. Give it a try, and enjoy a satisfying meal in just under 35 minutes!
