Description
This Quick Creamy Salmon Piccata with Lemon and Capers is a delicious, easy-to-make skillet meal featuring tender salmon fillets in a tangy lemon-caper cream sauce. Perfect for a weeknight dinner, it combines the bright flavors of lemon and capers with a rich creamy sauce, all cooked to perfection on the stovetop.
Ingredients
Scale
Salmon and Coating
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper to taste
- 1/4 cup all-purpose flour (for dredging; use gluten-free flour for GF option)
Sauce and Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- 1/2 cup chicken broth or dry white wine
- 1/2 cup heavy cream
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare and Season the Salmon: Pat the salmon fillets dry using paper towels to remove excess moisture. Season both sides generously with salt and black pepper to enhance the flavor. Lightly dredge each fillet in all-purpose flour, shaking off any excess to ensure a thin coating that will help create a golden crust.
- Cook the Salmon: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Place the salmon fillets skin-side up and cook for 3 to 4 minutes on each side, until the exterior is golden and the salmon is just cooked through. Remove the cooked salmon from the skillet and set aside on a plate to keep warm.
- Make the Sauce Base: In the same skillet, add the remaining 1 tablespoon of butter and sauté the minced garlic for about 30 seconds until fragrant but not browned. Pour in the chicken broth or dry white wine, scraping up any browned bits stuck to the pan to add depth of flavor. Let this mixture simmer for 2 to 3 minutes to reduce slightly.
- Add Cream and Seasonings: Stir in the heavy cream, fresh lemon juice, capers, and lemon zest. Continue simmering the sauce for another 2 to 3 minutes, allowing it to thicken slightly and develop a rich, creamy texture.
- Finish and Serve: Return the salmon fillets to the skillet and spoon the thickened sauce over them. Cook for an additional 1 to 2 minutes to heat the salmon through and let the flavors meld. Garnish with chopped fresh parsley if desired. Serve warm alongside your choice of pasta, mashed potatoes, or steamed vegetables for a complete meal.
Notes
- For a lighter version of the sauce, substitute heavy cream with half-and-half or evaporated milk.
- This dish is best served immediately to enjoy the contrast of the crisp exterior and tender salmon.
- Use gluten-free flour for dredging to make this recipe gluten-free.
- Pair with light sides such as steamed asparagus or a fresh green salad for balance.
