Creamy Salmon Piccata Recipe

Name: Creamy Salmon Piccata Recipe
Yield: 4 serving
Ingredients: 1 pound salmon filet; ½ teaspoon kosher salt; ¼ teaspoon Freshly ground black pepper; 2 tablespoons Butter; 1 tablespoon extra virgin olive oil; ¼ cup minced shallot; ⅓ cup white wine; ¾ cup heavy cream; 1 lemon; ¼ cup capers; 3 tablespoons chopped fresh dill

User Reviews

0.0

0 reviews

Unrated

Servings
4
Calories
426 kcal
Course
Main Course
Cuisine
Mediterranean

Creamy Salmon Piccata Recipe

Iris Warren

Report

Seared salmon is topped with a lemon caper piccata sauce in this twist on the classic Italian dish. Salmon piccata looks fancy, but is so easy to make!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound salmon filet, skinless, cut into 4-ounce portions
½ teaspoon kosher salt, divided
¼ teaspoon Freshly ground black pepper, divided
2 tablespoons Butter, divided
1 tablespoon extra virgin olive oil
¼ cup minced shallot
⅓ cup white wine
¾ cup heavy cream
1 lemon, zested and juiced (about 2 tablespoons lemon juice)
¼ cup capers, drained
3 tablespoons chopped fresh dill

Add to Shopping List

Instructions

Season the salmon on both sides with ¼ teaspoon of the kosher salt and the freshly ground black pepper. Heat 1 tablespoon of the butter and olive oil in a large, non-stick skillet over medium-high heat. Add the salmon to the skillet flesh side up, and cook until golden brown on the bottom and turns opaque on top, 4 to 6 minutes. Flip the salmon and cook for another 2-3 minutes until golden brown. Transfer the salmon to a plate.
Wipe out the skillet with a paper towel, then return to medium-high, melt the butter, and add the shallot. Cook for 30 seconds, stirring, then add the wine and cook for 1 minute. Add the cream, lemon zest, lemon juice, capers, and remaining ¼ teaspoon kosher salt. Bring to a boil, stirring occasionally, then reduce to medium heat and cook for 5 minutes until the sauce thickens and reduces by a third. Stir in the chopped dill, then add the salmon back to the skillet. Add more salt or pepper to taste. Spoon the sauce over the salmon and serve.

Notes

• If the sauce reduces and becomes too thick, stir in 1-2 tablespoons water to loosen and thin the sauce.

Nutrition Information

Show Details

Calories 426kcal (21%) Carbohydrates 6g (2%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 128mg (43%) Sodium 994mg (41%) Potassium 680mg (19%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 921IU (18%) Vitamin C 16mg (18%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 426 kcal

% Daily Value*

Calories	426kcal	21%
Carbohydrates	6g	2%
Protein	25g	50%
Fat	33g	51%
Saturated Fat	15g	75%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	0.2g	10%
Cholesterol	128mg	43%
Sodium	994mg	41%
Potassium	680mg	14%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	921IU	18%
Vitamin C	16mg	18%
Calcium	62mg	6%
Iron	1mg	6%