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Creamy Salmon Piccata

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This creamy salmon piccata is an easy yet elegant dinner featuring golden-seared salmon fillets in a tangy, velvety lemon-caper cream sauce. It’s a restaurant-worthy meal you can make in about 30 minutes, perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 salmon fillets (about 5 oz each, skinless or skin-on)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth)
  • 1/2 cup low-sodium chicken broth (or vegetable broth)
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
  • 1/4 cup heavy cream (or half & half or coconut cream)
  • 3 tablespoons capers, drained
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper. Place flour in a shallow bowl and dredge each fillet, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side up if using skin-on. Sear for 3-4 minutes per side, until golden and the salmon releases easily. Transfer to a plate and tent with foil.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
  4. Pour in white wine, scraping up browned bits. Let simmer for 2 minutes to reduce by half.
  5. Stir in chicken broth and lemon juice. Bring to a gentle simmer.
  6. Reduce heat to low. Stir in heavy cream, capers, and lemon zest. Let sauce bubble gently for 1-2 minutes until slightly thickened. Adjust thickness with more broth if needed.
  7. Return salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over the tops. Simmer for 2 minutes, until salmon is heated through and flakes easily.
  8. Taste and season with extra salt or pepper as needed. Sprinkle with chopped parsley and serve immediately, spooning sauce over each fillet.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and plant-based butter. Let salmon rest at room temperature for 15 minutes before cooking for best results. Don’t overcook the salmon; it should be slightly rosy in the center. If the sauce splits, whisk in a splash of cream off the heat. Serve with pasta, mashed potatoes, or steamed veggies. Leftovers keep in the fridge for up to 2 days.

Nutrition

Keywords: salmon piccata, creamy salmon, lemon caper sauce, easy salmon dinner, elegant dinner, weeknight salmon, Italian salmon, gluten-free salmon, dairy-free salmon, fish piccata

Find it online: https://pokirecipes.com/creamy-salmon-piccata-recipe-easy-elegant-dinner-idea/