Description
Creamy Salmon Piccata is a delicious and elegant dish featuring perfectly seared salmon fillets topped with a rich, tangy lemon-caper cream sauce enhanced with fresh herbs. This recipe delivers a succulent main course that comes together quickly, perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
Sauce
- 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
Instructions
- Prepare Salmon: If time permits, let the salmon rest at room temperature for 10 minutes to ensure even cooking.
- Heat Skillet and Add Oil: Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat and add 1 tablespoon of olive oil.
- Season Salmon: Pat the salmon dry with paper towels and season both sides lightly with salt and freshly ground black pepper.
- Sear Salmon: Place the salmon fillets in the skillet and sear on one side until golden brown, about 4 minutes. Carefully flip each fillet and cook for an additional 3 minutes until cooked through.
- Keep Salmon Warm: Transfer the cooked salmon to a plate and cover loosely with foil to keep warm. Leave about 1 teaspoon of oil in the skillet for the sauce.
- Sauté Garlic: Add minced garlic to the hot skillet and sauté just until fragrant and golden brown, approximately 20 seconds.
- Simmer Broth: Pour in 1 1/4 cups of low-sodium chicken broth and let it simmer until reduced by half, which will take about 4 minutes.
- Make Cornstarch Slurry: Meanwhile, whisk together the remaining 1 tablespoon of chicken broth with 2 teaspoons cornstarch in a small bowl until smooth.
- Thicken Sauce: Slowly whisk the cornstarch slurry into the reduced broth and cook, stirring, until the sauce thickens, about 1 minute.
- Add Cream and Flavorings: Stir in 1/3 cup heavy cream, 1 tablespoon butter, 2 tablespoons fresh lemon juice, and 1 tablespoon minced fresh dill. Remove from heat.
- Combine and Serve: Return the salmon fillets to the skillet and spoon the sauce generously over the top. Garnish with 2 tablespoons rinsed capers and 1 tablespoon minced fresh parsley. Serve immediately.
Notes
- Allowing salmon to rest to room temperature before cooking helps it cook evenly.
- Use low-sodium chicken broth to control saltiness in the sauce.
- Capers can be rinsed to reduce excess salt.
- If fresh dill or parsley is unavailable, substitute with dried herbs, using about one-third of the quantity.
- For a dairy-free option, replace heavy cream and butter with coconut cream and vegan butter alternatives.
- Make sure not to overcook salmon; it should be opaque and flake easily with a fork.
Nutrition
- Serving Size: 1 fillet
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
