5 from 45 votes
Creamy Salmon Piccata
Creamy Salmon Piccata features pan-seared salmon fillets served in a lemony, creamy sauce with garlic, dill, capers, and butter. The salmon develops a golden crust while the sauce combines chicken broth reduction, heavy cream, and fresh herbs for a tangy and rich accompaniment. The capers add a distinctive briny note to the dish.
Prep Time
10 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
Course:
Main Course
Cuisine:
Italian
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
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