Description
This creamy salmon piccata is an elegant, restaurant-worthy dinner that comes together in just 30 minutes. Featuring golden-seared salmon fillets in a luscious lemon-caper cream sauce, it’s perfect for weeknights or special occasions.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each), skinless or skin-on
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free 1:1 flour)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 3 tablespoons capers, drained
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Optional: 1/4 teaspoon crushed red pepper flakes
- Optional: 1/2 cup cherry tomatoes, halved
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper. Lightly dust each fillet with flour on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the salmon fillets, skin-side down if using skin-on. Cook for 3-4 minutes without moving, until the underside is golden and releases easily.
- Flip and cook another 2-3 minutes, until just cooked through and opaque. Remove salmon to a plate and tent with foil to keep warm.
- Lower the heat to medium. Add butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Let simmer for 2 minutes, reducing slightly.
- Whisk in heavy cream and fresh lemon juice. Bring to a gentle simmer for about 2 minutes, until the sauce starts to thicken.
- Stir in the capers and lemon zest. Season sauce with salt, pepper, and red pepper flakes if using.
- Return the salmon fillets to the skillet, spooning some sauce over the top. Simmer for 1-2 minutes, just to warm through and let flavors meld.
- Remove from heat. Sprinkle with chopped fresh parsley. Add cherry tomatoes in the last minute if desired.
- Serve salmon piccata hot, spooning extra sauce over each fillet. Garnish with more lemon zest or parsley if desired.
Notes
For gluten-free, use a 1:1 gluten-free flour blend and ensure your broth is gluten-free. For dairy-free, substitute heavy cream with full-fat coconut milk. If the sauce gets too thick, add a splash of broth or cream. Salmon is done when it flakes easily with a fork and is opaque in the center. Serve with pasta, rice, or vegetables to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420
- Sugar: 1
- Sodium: 520
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 7
- Protein: 28
Keywords: salmon piccata, creamy salmon, lemon caper sauce, easy salmon dinner, weeknight dinner, gluten-free option, elegant dinner, quick salmon recipe