Creamy Lemon Salmon Piccata Recipe

Introduction

Creamy Lemon Salmon Piccata is a deliciously rich and tangy dish that’s perfect for a quick weeknight dinner or a special occasion. Combining tender salmon with a zesty lemon and caper sauce, it offers a perfect balance of flavors in every bite.

Ingredients

• 4 salmon fillets (about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth (or vegetable broth for a vegetarian option)
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons capers, rinsed
• 2 tablespoons fresh parsley, chopped
• Optional: lemon slices for garnish

Instructions

1. Step 1: Season the salmon fillets with salt and pepper on both sides.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for 4-5 minutes per side until golden brown and just cooked through. Remove salmon from the skillet and set aside.
3. Step 3: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
4. Step 4: Pour in chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits. Let the mixture simmer for 3-4 minutes.
5. Step 5: Stir in the heavy cream and capers. Allow the sauce to simmer gently for 2-3 minutes until slightly thickened.
6. Step 6: Return the salmon fillets to the pan, spooning the sauce over them. Cook for another 1-2 minutes to warm through.
7. Step 7: Remove from heat, garnish with fresh parsley and lemon slices if desired, and serve immediately.

Tips & Variations

• Use fresh salmon for the best flavor and texture.
• If you prefer a lighter sauce, substitute half the heavy cream with Greek yogurt or coconut cream for a dairy-free option.
• Add vegetables like spinach or cherry tomatoes to the sauce for extra color and nutrition.
• Try other fish such as cod or tilapia if salmon isn’t your favorite.
• For a gluten-free version, ensure the broth is labeled gluten-free.

Storage

Store leftover Creamy Lemon Salmon Piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking the salmon. Avoid microwaving directly as it may dry out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon as long as you thaw it properly before cooking. The best method is to thaw it overnight in the refrigerator or under cold running water for about 30 minutes. Season and cook as you would fresh salmon, checking for doneness carefully.

What can I substitute for heavy cream?

Greek yogurt mixed with chicken broth is a great lighter substitute, providing creaminess with fewer calories. For a dairy-free alternative, coconut cream works well but may slightly change the sauce’s flavor and texture.

Creamy Lemon Salmon Piccata Recipe

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★★★★★

4.6 from 143 reviews

Creamy Lemon Salmon Piccata is a vibrant and rich dish featuring perfectly seared salmon fillets bathed in a luscious lemon-caper cream sauce. This recipe combines the bright, tangy flavors of lemon with the slight brininess of capers and the silky texture of cream, creating a sophisticated yet simple main course perfect for weeknight dinners or special occasions.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon

• 4 fresh salmon fillets (6 ounces each), skin removed
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil

Sauce

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken broth (or vegetable broth for vegetarian option)
• 1/2 cup heavy cream
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon lemon zest
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper to taste. This ensures even seasoning and helps create a nice sear.
2. Cook the salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets in the pan and cook for 4-5 minutes on each side until the salmon is cooked through and has a golden crust. Remove the salmon from the skillet and set aside, keeping warm.
3. Make the sauce: In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
4. Add cream and lemon: Stir in the heavy cream, fresh lemon juice, and lemon zest. Allow the sauce to simmer gently for 5-7 minutes until it thickens slightly, stirring occasionally to meld the flavors together.
5. Add capers and parsley: Stir in the rinsed capers and chopped parsley. Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice if desired.
6. Combine and serve: Return the cooked salmon fillets to the skillet with the sauce, spooning the sauce over the salmon. Let them warm together for 1-2 minutes. Serve the salmon garnished with extra parsley and enjoy immediately.

Notes

• Use fresh salmon for best flavor and texture; if using frozen, thaw properly overnight in the refrigerator or under cold water.
• To reduce sodium, use low-sodium broth and rinse capers thoroughly before adding.
• Allow the salmon to rest a few minutes after cooking to retain moisture and tenderness.
• You can substitute heavy cream with a blend of Greek yogurt and broth for a lighter sauce, or coconut cream for a dairy-free variation.
• Adding spinach or cherry tomatoes to the sauce while simmering is a great way to incorporate more vegetables.
• For gluten-free preparation, ensure broth and any side dishes like pasta are certified gluten-free.

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