Creamy Salmon Piccata
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Creamy Salmon Piccata
Description
This dish begins by seasoning and searing skinless salmon fillets in olive oil until the bottoms are golden brown, then cooking through briefly on the other side. The salmon rests to maintain warmth while a sauce is prepared in the skillet. Garlic quickly sautés in the remaining oil, then chicken broth is added and simmered down by half. Cornstarch mixed with a small amount of broth thickens the sauce upon incorporation. Heavy cream, butter, lemon juice, and fresh dill finish the sauce before returning salmon to the pan for serving.
The cooking technique ensures the salmon has a slight crust with a moist center. The sauce blends creamy richness with the bright acidity of lemon and the fresh herbal lift of dill. Capers add a salty, piquant contrast that complements the fish and creamy elements.
This preparation suits a main course served with sides like rice, potatoes, or vegetables, offering a balanced plate of protein and tangy sauce. The brief cooking times preserve salmon's tenderness, while the sauce’s richness adds depth to the simple fillets.
Ingredients
- 4 (6 oz) salmon skinless fillets
- 1 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp garlic 3 cloves, minced
- 1 1/4 cups chicken broth divided, low sodium; quantity example 1 Tbsp
- 2 tsp cornstarch
- 1/3 cup heavy cream
- 2 Tbsp lemon juice fresh
- 1 Tbsp butter
- 1 Tbsp dill minced fresh
- 2 Tbsp capers rinsed
- 1 Tbsp parsley fresh, minced
Instructions
- If you have time let salmon rest at room temperature 10 minutes.
- Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil.
- Dab salmon dry with paper towels. Season both sides lightly with salt and pepper.
- Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2 - 3 minutes longer.
- Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet. Add garlic and saute just until golden brown, about 20 seconds.
- Pour in 1 1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1 Tbsp broth with cornstarch.
- While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.
- Stir in cream, butter, lemon and dill. Remove from heat, return salmon to skillet.
- Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.
- Recipe source: adapted from my Creamy Chicken Piccata
User Reviews
Overall Rating
5
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