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Creamy Salmon Piccata with Lemon and Capers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 26 reviews
  • Author: Mary
  • Prep Time: 0h 15m
  • Cook Time: 0h 20m
  • Total Time: 0h 35m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

Creamy Salmon Piccata with Lemon and Capers is a delightful and elegant skillet-cooked dish featuring tender salmon fillets coated in a light flour crust, seared to golden perfection, and topped with a luscious, tangy sauce made from fresh lemon juice, capers, garlic, chicken broth, and creamy heavy cream. This recipe combines vibrant flavors and creamy textures for a quick and satisfying meal ideal for weeknight dinners or special occasions.

Ingredients

Scale

Salmon

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour

Sauce

  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon capers
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Heat Skillet: Heat a large skillet over medium-high heat to prepare for searing the salmon fillets.
  2. Heat Olive Oil: Add the olive oil to the skillet and allow it to heat for about a minute until shimmering.
  3. Season Salmon: Season each salmon fillet evenly on both sides with salt and black pepper.
  4. Dredge in Flour: Coat each salmon fillet lightly with all-purpose flour, shaking off any excess to prevent clumping.
  5. Sear Salmon: Place the flour-coated salmon fillets in the hot skillet and cook for 4 to 5 minutes on each side until they are golden brown and cooked through.
  6. Remove Salmon: Transfer the cooked salmon fillets to a plate and set aside to keep warm.
  7. Sauté Garlic: Using the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  8. Add Broth and Deglaze: Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release all browned bits, enhancing the flavor.
  9. Simmer Broth: Let the broth simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
  10. Add Cream, Lemon Juice, and Capers: Stir in the heavy cream, fresh lemon juice, and capers to create the piccata sauce.
  11. Thicken Sauce: Bring the sauce to a simmer and cook for another 2 to 3 minutes until it thickens slightly.
  12. Finish Sauce with Butter: Add unsalted butter to the skillet and stir until melted and sauce becomes smooth and glossy.
  13. Return Salmon to Skillet: Place the salmon fillets back into the skillet and spoon the sauce over them to coat generously.
  14. Reheat and Infuse: Cook the salmon in the sauce for an additional 2 minutes to reheat and allow flavor absorption.
  15. Garnish: Sprinkle fresh chopped parsley over the salmon fillets for a burst of color and freshness.
  16. Serve: Serve the creamy salmon piccata immediately, spooning extra sauce over the fillets for maximum flavor.

Notes

  • Use fresh lemon juice for the best tangy flavor in the sauce.
  • Pat salmon dry before seasoning and flouring to ensure a crisp crust.
  • Do not overcrowd the skillet when searing the salmon to achieve even cooking.
  • If preferred, substitute chicken broth with vegetable broth for a lighter taste.
  • This dish pairs beautifully with rice, mashed potatoes, or steamed vegetables.
  • For a dairy-free version, substitute heavy cream and butter with coconut cream and a plant-based butter alternative.

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Find it online: https://quickkitchenfix.com/creamy-salmon-piccata-with-lemon-and-capers-recipe/