Creamy Salmon Piccata
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
458 kcal
-
Course
Main Course
-
Cuisine
Italian-American Fussion
Creamy Salmon Piccata
Description
Creamy Salmon Piccata combines seared salmon pieces with a sauce made from chicken broth or white wine, lemon juice and zest, capers, and heavy cream. The salmon is lightly dredged in flour and cooked in butter and olive oil to develop a golden crust while remaining tender inside. The pan sauce is created by reducing broth with lemon and capers, then incorporating cream to add smoothness and body. The salmon finishes cooking gently in the sauce, absorbing its tangy, creamy flavors.
The cream balances the acidity from the lemon and brightness from the capers, resulting in a sauce that coats the salmon with a velvety texture. Cooking salmon in smaller portions allows even cooking and surface browning without drying out the fish. Parsley can be added for a fresh herb garnish.
This dish pairs well with simple sides like steamed vegetables or rice, letting the salmon and sauce shine on the plate. It suits a home-cooked dinner that feels refined but remains approachable.
Adjust searing time based on salmon thickness to avoid overcooking; thicker fillets require longer searing. Removing skin after searing is recommended if preferred. Using heavy cream is important as lower fat alternatives may curdle or fail to thicken properly in the sauce.
Ingredients
- 1 pound salmon cut into 4 pieces, fresh
- 1/4 teaspoon garlic powder
- salt to taste
- black 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 and zest of 1
- 1-2 tablespoons capers drained, brined
- 1 cup heavy cream aka whipping cream
- parsley optional, for serving, fresh chopped
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
- Adjust the searing time depending on the thickness of your salmon, aiming for about 1-inch thick pieces to cook evenly.
- If your salmon has skin and you prefer not to eat it, peel it off after searing for best texture.
- Use heavy cream rather than lower-fat alternatives to ensure the sauce thickens properly and doesn't curdle.
- The lemon zest and juice add key acidity balancing cream and capers, so use fresh lemon for best flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
