Description

This Creamy Salmon Piccata recipe features tender salmon fillets cooked to golden perfection and topped with a luscious lemony caper cream sauce. The sauce is made by simmering garlic, chicken broth thickened with cornstarch, heavy cream, fresh lemon juice and zest, and capers, creating a bright and savory complement to the rich fish. Garnished with fresh dill and parsley, this dish is both elegant and easy to prepare, perfect for a weeknight dinner or a special occasion.

Ingredients

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Salmon Fillets

4 skinless salmon fillets
Salt and freshly ground black pepper, to taste
Olive oil, for searing
2 tablespoons butter

Sauce

2 cloves garlic, minced (or garlic powder as substitute)
1 cup low-sodium chicken broth
1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
1/2 cup heavy cream
Juice and zest of 1 lemon
2 tablespoons capers
Fresh dill and parsley, chopped, for garnish

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Instructions

Prepare the Salmon: Let the salmon fillets rest at room temperature for 10 minutes to ensure even cooking. Season them generously with salt, freshly ground black pepper, and minced garlic or garlic powder.
Sear the Salmon: Heat olive oil and butter together in a skillet over medium-high heat. Once hot, place the salmon fillets skin-side up and cook for 4 to 5 minutes until the bottom is golden brown and the salmon is nearly cooked through. Flip and cook the other side for another 4 to 5 minutes. Remove the salmon from the skillet and set aside.
Make the Garlic Sauce: In the same skillet, add the minced garlic and sauté until fragrant but not browned, approximately 30 seconds to 1 minute.
Add Broth and Thicken: Pour in the low-sodium chicken broth and stir in the cornstarch slurry. Simmer the mixture, stirring frequently, until it thickens to a saucy consistency.
Incorporate Cream and Lemon: Reduce the heat to low and stir in the heavy cream, lemon juice, and lemon zest. Allow the sauce to warm through gently without boiling, blending the flavors.
Add Capers and Herbs: Stir in the capers along with the freshly chopped dill and parsley. These add bursts of flavor and freshness to the sauce.
Combine and Serve: Return the cooked salmon fillets to the skillet, spoon the creamy lemon-caper sauce over them to coat well, and serve immediately garnished with extra herbs if desired.

Notes

Resting the salmon at room temperature before cooking helps ensure even cooking and a tender texture.
Using low-sodium chicken broth allows you to control the saltiness of the dish.
If you prefer a dairy-free option, substitute heavy cream with coconut cream and butter with a plant-based alternative.
For a stronger lemon flavor, add extra lemon zest or a splash of lemon juice when serving.
Serve with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.