Name: Creamy Salmon Piccata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 (6 oz) skinless salmon fillets; 1 Tbsp olive oil; Salt and freshly ground black pepper; 1 Tbsp minced garlic (about 3 cloves); 1 1/4 cups + 1 Tbsp low-sodium chicken broth, divided; 2 tsp cornstarch; 1/3 cup heavy cream; 2 Tbsp fresh lemon juice; 1 Tbsp butter; 1 Tbsp minced fresh dill; 2 Tbsp capers, rinsed; 1 Tbsp minced fresh parsley

Jump to Recipe· 4.8 from 24 reviews

If you’re on the hunt for a dinner that feels both elegant and effortless, then you’re in luck because this Creamy Salmon Piccata Recipe is exactly that. The salmon fillets get a beautiful golden sear before swimming in a luscious, tangy sauce enriched with cream, capers, and fresh herbs. Trust me, whether you’re cooking for a weeknight dinner or impressing guests, this recipe will quickly become your go-to.

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Why This Recipe Works

Balanced Flavors: The tangy lemon and briny capers complement the rich cream and tender salmon perfectly.
Simple Ingredients: You probably have everything you need in your kitchen right now, so it’s super approachable.
Quick to Make: From prep to plate in about 25 minutes—it’s weeknight worthy but fancy enough for company.
Moist, Flaky Salmon: The searing technique locks in flavor and keeps the fish juicy every time.

Creamy Salmon Piccata, salmon piccata with cream, easy fish dinner recipes, elegant salmon dishes, quick seafood recipes - The image shows four golden-brown cooked salmon fillets in a black pan filled with a creamy white sauce. The sauce has green capers and is sprinkled with chopped fresh parsley all over. Each fillet is topped with a small wedge of lemon and a drizzle of the creamy sauce. The pan rests on a surface with a white marbled texture, and some parsley leaves are visible near the bottom left corner. The overall look is fresh and rich, with warm orange salmon contrasting the light sauce and green herbs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Salmon Piccata Recipe is all about fresh, quality ingredients that come together effortlessly. The olive oil helps you get that perfect sear on the salmon, while the lemon juice and capers bring that classic piccata tang. I always recommend using fresh herbs and good-quality chicken broth to make the sauce really shine.

Creamy Salmon Piccata, salmon piccata with cream, easy fish dinner recipes, elegant salmon dishes, quick seafood recipes - Flat lay of a fresh, skinless salmon fillet with a vibrant pink hue, a small white bowl of golden olive oil, a few sprigs of bright green fresh dill, a small white bowl of minced garlic cloves, a small white bowl of light yellow fresh lemon juice, a small white bowl of thick white heavy cream, a small white bowl of pale yellow butter, a few green fresh parsley leaves, a small white bowl filled with small greenish-gray capers, a few whole uncracked brown eggs, a small white bowl of clear low-sodium chicken broth, and a small white bowl containing pale white cornstarch powder, all arranged in perfect symmetry on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillets: Skinless works best for an even sear and easier plating; fresh is ideal but frozen is fine if properly thawed.
Olive oil: Choose extra virgin for flavor, but any light olive oil will do for searing.
Garlic: Freshly minced garlic adds a quick aromatic punch without overpowering the sauce.
Low-sodium chicken broth: Adds depth without making the dish too salty—plus it reduces nicely into a flavorful base.
Cornstarch: Helps thicken the sauce without lumps; mix with broth first to avoid clumping.
Heavy cream: Makes the sauce decadently smooth and balances the acidity beautifully.
Fresh lemon juice: The star of any piccata, bringing bright acidity and freshness.
Butter: Adds richness and a silky finish to the sauce.
Fresh dill and parsley: Herbs bring brightness and a little color contrast that’s just so inviting.
Capers: Their salty tang elevates the entire dish, so rinse them to keep the balance just right.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about making this Creamy Salmon Piccata Recipe is how adaptable it is. I love switching up the herbs depending on what’s fresh or what mood I’m in. You can easily swap dill for tarragon or add capers sparingly if you’re not a fan. And if cream isn’t your thing, I’ve got tips to lighten it up below!

Variation: I’ve made this with Greek yogurt instead of cream for a lighter, tangier sauce that’s still super creamy—just stir in off the heat to avoid curdling.
Seasonal Twist: Sometimes I add a handful of sautéed spinach or cherry tomatoes to the pan for extra color and nutrition.
Dietary Modification: Use coconut cream as a dairy substitute for a rich, dairy-free piccata that’s just as flavorful.

Step-by-Step: How I Make Creamy Salmon Piccata Recipe

Step 1: Bring Salmon to Room Temperature and Prep the Pan

This little step makes a big difference: letting salmon sit out for about 10 minutes before cooking helps it cook evenly. While the salmon warms up, heat your skillet over medium-high heat with the olive oil—you want it nice and hot to get that perfect golden crust.

Step 2: Sear the Salmon Until Golden

Pat your salmon completely dry; moisture is the enemy of a good sear. Sprinkle salt and pepper lightly on both sides. Place the fillets in the hot pan and resist the urge to move them around. Let them develop a golden crust, about 4 minutes, then flip carefully and cook for another 2 to 3 minutes until just cooked through. Remember, salmon keeps cooking after you take it off the heat, so don’t overdo it!

Step 3: Make the Sauce Right in the Pan

After transferring your salmon to a warm plate, leave about a teaspoon of oil in the skillet—this will carry all the flavor forward. Add minced garlic and sauté for only 20 seconds until it’s golden and fragrant (watch closely so it doesn’t burn).

Step 4: Simmer and Thicken the Broth

Pour in 1 1/4 cups of chicken broth and simmer until it reduces by half—this concentrates the flavor nicely, about 4 minutes. Meanwhile, whisk your cornstarch with the remaining tablespoon of broth to create a smooth slurry.

Step 5: Finish the Creamy Sauce

Slowly add the cornstarch mixture into the reduced broth while stirring to avoid lumps. Cook it for one more minute until thickened, then stir in the heavy cream, butter, fresh lemon juice, and dill. Remove the pan from heat—this is important to avoid curdling.

Step 6: Bring It All Together

Return the salmon to the skillet and gently spoon the sauce over each fillet. Top with rinsed capers and minced parsley for that signature pop of color and briny bite. Serve immediately—you don’t want that creamy sauce waiting around!

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Tips from My Kitchen

Don’t Rush the Sear: Let the salmon develop a crust without flipping too soon. It’ll naturally release from the pan when it’s ready.
Use Fresh Lemon Juice: Bottled lemon juice just can’t match the brightness of fresh—trust me on this one!
Rinse Capers: Always rinse capers to tame their saltiness and prevent the sauce from becoming overpowering.
Watch the Garlic: It only needs to cook for seconds; burnt garlic turns bitter and can spoil the whole sauce.

How to Serve Creamy Salmon Piccata Recipe

Creamy Salmon Piccata, salmon piccata with cream, easy fish dinner recipes, elegant salmon dishes, quick seafood recipes - The image shows three cooked salmon fillets in a pan with a creamy white sauce. Each fillet is a bright orange color with a slightly crispy, browned surface and is sprinkled with small green herbs. The sauce is thick and white with herbs and pepper mixed inside, covering parts of the salmon and filling the pan around them. There are small lemon wedges, light yellow in color, placed in the sauce near the fillets. A silver spoon is pouring more sauce over one fillet on the right side. The surface underneath the pan is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to garnish this dish with a sprinkle of freshly chopped parsley for a vibrant green pop and a few whole capers left on top because they’re pretty and pack a salty punch. If you’re feeling fancy, a few thin lemon slices or lemon zest curls make the presentation extra inviting.

Side Dishes

I often serve this creamy salmon piccata with a light, lemony quinoa salad or some garlic roasted asparagus. Mashed potatoes or creamy polenta are incredible if you want a cozy, comforting meal. And for something ultra-simple but oh-so-good, steamed green beans tossed with olive oil and lemon are a perfect match.

Creative Ways to Present

For a special dinner, I’ll plate the salmon over a bed of sautéed baby spinach, drizzle the sauce artistically, and add a few edible flowers or microgreens on top. It looks like you spent hours in the kitchen, but it’s really quick—and it always impresses!

Make Ahead and Storage

Storing Leftovers

After cooking, I let any leftovers cool to room temperature before storing them in an airtight container in the fridge. The salmon stays moist, and the sauce holds up pretty well for up to 2 days—perfect for a fast lunch the next day.

Freezing

I haven’t frozen the entire prepared Salmon Piccata often because the creamy sauce changes texture slightly when thawed. However, the cooked salmon fillets freeze well on their own if you want to batch-cook fish ahead and whip up the sauce fresh.

Reheating

I recommend gently reheating leftover salmon piccata in a skillet over low heat just until warmed through. This keeps the salmon tender and prevents the sauce from breaking. Microwaving works in a pinch but can make the cream sauce grainy.

FAQs

Can I make this Creamy Salmon Piccata Recipe dairy-free?

Absolutely! You can substitute the heavy cream with coconut cream or a dairy-free creamer of your choice. Just keep in mind that the flavor will shift slightly, but it’ll still be deliciously creamy and rich.
What’s the best way to know when salmon is cooked?

Salmon is perfectly cooked when it flakes easily with a fork but still looks moist inside—generally around 125-130°F internal temperature. Overcooking makes it dry, so err on the side of slightly underdone since it continues to cook off the heat.
Can I use frozen salmon for this recipe?

Yes! Just be sure to thaw the salmon fully in the refrigerator overnight and pat it very dry before cooking to get a nice sear.
Is it important to rinse the capers?

Yes, rinsing capers removes excess salt and prevents your sauce from becoming too salty or overwhelming. A quick rinse under cold water and a gentle squeeze is all it takes.
Can I prepare the sauce ahead of time?

You can make the sauce ahead but I recommend reheating gently and returning the salmon to the pan just before serving for best texture and flavor.

Final Thoughts

This Creamy Salmon Piccata Recipe has been such a winner in my kitchen—comforting yet bright, quick but polished. It’s one of those meals you’ll be proud to serve but won’t hesitate to make on a busy night. If you give it a try, let me know how it goes! I’m confident it’ll find a spot in your weekly rotation just like it did in mine.