Introduction

Creamy Salmon Piccata with Lemon and Capers is a delightful twist on the classic Italian dish. This recipe features tender salmon fillets in a rich, tangy sauce made with lemon, capers, and parmesan cheese. It’s a quick and elegant meal perfect for weeknight dinners or special occasions.

Two cooked salmon fillets with a crispy browned top layer sit in creamy sauce inside a white pan. Each fillet has a light pink and orange textured body with charred grill marks. The creamy sauce around them is light beige, thick, and smooth, dotted with whole green capers and finely chopped green herbs. Lemon wedges with bright yellow peel and pale flesh peek from beneath the fillets and sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ cup chicken broth
½ cup heavy cream
¼ cup fresh lemon juice
¼ cup capers, drained
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Lemon slices for garnish

Instructions

Step 1: Season the salmon fillets with salt, black pepper, and Italian seasoning.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat.
Step 3: Sear the salmon for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Step 4: Sauté garlic and red pepper flakes in the same skillet for 1 minute.
Step 5: Deglaze the pan by adding chicken broth and lemon juice, scraping up any bits from the pan.
Step 6: Stir in heavy cream, capers, and parmesan cheese. Simmer for 2-3 minutes until slightly thickened.
Step 7: Return salmon to the skillet and spoon the creamy sauce over it. Let it cook for another 2-3 minutes.
Step 8: Garnish with fresh parsley and lemon slices. Serve hot with pasta, rice, or roasted veggies.

Tips & Variations

Substitute heavy cream with half-and-half for a lighter version of the sauce.
If you prefer a thinner sauce, add an extra splash of chicken broth while simmering.
Pair with mashed potatoes or steamed asparagus for a complete and balanced meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce creamy.

How to Serve

Two thick, grilled salmon fillets with a golden-brown crust lie in a pool of creamy light sauce. The sauce has small green olives scattered on and around the fish, with finely chopped green herbs sprinkled over everything. Bright yellow lemon wedges are placed at the edges, adding contrast to the dish. The food is shown on a white plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw and pat the salmon dry before cooking to ensure a good sear and prevent excess moisture in the skillet.

What can I substitute for chicken broth?

You can use vegetable broth or water with a pinch of salt as a substitute if you prefer a vegetarian option or don’t have chicken broth on hand.

Creamy Salmon Piccata with Lemon and Capers Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

Creamy Salmon Piccata with Lemon and Capers is a delicious and elegant skillet-cooked dish featuring tender seared salmon fillets served in a luscious creamy lemon, caper, and parmesan sauce. Perfect for a quick yet impressive meal, this recipe combines bright citrus flavors with rich creaminess and bold capers for a balanced and satisfying dinner.

Author: Lena
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Salmon and Seasoning

4 salmon fillets
Salt and black pepper to taste
1 teaspoon Italian seasoning

Cooking Fat

2 tablespoons olive oil
2 tablespoons unsalted butter

Sauce Ingredients

3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ cup chicken broth
½ cup heavy cream
¼ cup fresh lemon juice
¼ cup capers, drained
½ cup grated parmesan cheese

Garnish

2 tablespoons fresh parsley, chopped
Lemon slices for garnish

Instructions

Season the Salmon: Pat the salmon fillets dry and season both sides evenly with salt, black pepper, and Italian seasoning to enhance the flavor.
Heat the Skillet: In a large skillet over medium-high heat, warm the olive oil and unsalted butter until melted and hot, creating the perfect searing base.
Sear the Salmon: Place the salmon fillets skin-side up in the skillet and cook for 3-4 minutes per side until they develop a golden brown crust. Remove the salmon from the skillet and set aside.
Sauté Garlic and Spices: In the same skillet, add the minced garlic and optional red pepper flakes, cooking for about 1 minute until fragrant but not browned.
Deglaze the Pan: Pour in the chicken broth and fresh lemon juice, scraping the bottom of the skillet to lift and incorporate browned bits into the sauce for extra flavor.
Create the Creamy Sauce: Stir in the heavy cream, capers, and grated parmesan cheese. Let the mixture simmer gently for 2-3 minutes until the sauce thickens slightly.
Return Salmon and Heat Through: Place the salmon fillets back into the skillet, spooning the creamy lemon caper sauce over each piece. Cook for an additional 2-3 minutes to heat the salmon through and meld flavors.
Garnish and Serve: Sprinkle the chopped fresh parsley over the dish and add lemon slices on the side for garnish. Serve hot with your choice of pasta, rice, or roasted vegetables for a complete meal.