Creamy Salmon Piccata
User Reviews
5
Creamy Salmon Piccata
Description
This Creamy Salmon Piccata recipe starts with skinless salmon fillets seasoned and optionally dredged in flour for a delicate crust. Salmon is sautéed in butter and olive oil until just cooked, then removed from the pan to rest. The sauce begins with sautéed garlic, followed by deglazing the pan with dry white wine. The mixture reduces before adding chicken broth and fresh lemon juice for brightness.
Capers are added for a salty, tangy bite. The sauce is thickened by stirring in a cornstarch slurry before finishing with heavy cream to give a smooth, luscious mouthfeel. Fresh parsley and lemon slices are served on top to enhance fragrance and presentation. The flavor combines creamy and tangy elements with tender fish, making the piccata a refined yet approachable seafood main.
This dish pairs well with steamed vegetables, rice, or light pastas. The notes suggest substituting cream with lighter dairy options or replacing wine with extra broth if desired, which can adjust richness or alcohol content without losing the characteristic piccata flavors.
Ingredients
- 4 salmon skinless fillets
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- ¼ cup flour optional
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- 4 cloves garlic medium, minced
- ⅓ cup white wine dry
- 1 cup chicken stock broth, fat free if you can find it, low-sodium
- 1-2 teaspoon cornstarch leveled, or corn flour
- 3-4 tablespoons lemon juice freshly squeezed, adjust to your tastes
- 4 tablespoons capers rinsed and drained
- ½ cup cream or heavy cream, reduced fat
- 2-4 tablespoons parsley coarsely chopped to serve
- 4 lemon to serve, slices
Instructions
- Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
- Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
- Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
- Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
Notes
- White wine greatly enhances the flavor but can be replaced with extra broth if preferred.
- Substitute cream with evaporated milk or half and half for a lighter sauce option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 38g | 76% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 340mg | 14% |
| Potassium | 1.124mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 66mg | 73% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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