Creamy Salmon Piccata

Name: Creamy Salmon Piccata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 pound fresh salmon; 1/4 teaspoon garlic powder; salt & pepper; flour; 2 tablespoons butter; 1 tablespoon olive oil; 1/2 cup chicken broth or dry white wine; 2 tablespoons lemon juice + zest of 1 lemon; 1-2 tablespoons brined capers; 1 cup heavy/whipping cream; fresh chopped parsley

User Reviews

5.0

60 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
458 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Creamy Salmon Piccata

Nina Acevedo

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This creamy salmon piccata recipe is a simple yet decadent weeknight treat! It's easy to make this tender salmon in a bright lemon caper cream sauce.

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Ingredients

Servings

1 pound fresh salmon cut into 4 pieces
1/4 teaspoon garlic powder
salt & pepper to taste
flour for dredging
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice + zest of 1 lemon
1-2 tablespoons brined capers drained
1 cup heavy/whipping cream
fresh chopped parsley optional, for serving

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Instructions

Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season it generously with salt & pepper. Dredge each piece in flour on all sides.
Add the butter and oil to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's browned. Be sure not to overcook the fish; it shouldn't be cooked fully yet. Remove salmon to a plate and set aside.
Add the chicken broth, lemon juice/zest, and capers to the pan. Let it cook for about 2 minutes (or until it reduces by half).
Pour in the cream. Let it bubble for 2-3 minutes.
And the salmon back into the pan. Cook for another 3-5 minutes or so (you may want to turn the heat down) or until it's cooked through and it flakes easily with a fork and the sauce has thickened up some more.
Season with extra salt & pepper as needed. Serve immediately with fresh parsley sprinkled over top if desired.

Notes

This is the lemon zester I use and recommend for this recipe.
The timing on this recipe is designed for a piece of salmon that's about 1" thick. Do the searing step a bit longer for a thicker piece of salmon.
If your salmon has skin on it and you don't want to eat it, simply peel it off after the searing step.
I do not recommend subbing the cream for something with a lower fat content as the sauce is likely to curdle and/or won't thicken properly.

Nutrition Information

Show Details

Calories 458kcal (23%) Carbohydrates 4g (1%) Protein 24g (48%) Fat 39g (60%) Saturated Fat 19g (95%) Cholesterol 159mg (53%) Sodium 286mg (12%) Potassium 624mg (18%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1095IU (22%) Vitamin C 5mg (6%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 458 kcal

% Daily Value*

Calories	458kcal	23%
Carbohydrates	4g	1%
Protein	24g	48%
Fat	39g	60%
Saturated Fat	19g	95%
Cholesterol	159mg	53%
Sodium	286mg	12%
Potassium	624mg	13%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1095IU	22%
Vitamin C	5mg	6%
Calcium	52mg	5%
Iron	1mg	6%