Introduction

Salmon Piccata is a delightful dish that combines tender salmon fillets with a creamy lemon and caper sauce. It offers a perfect balance of rich, tangy, and savory flavors that make for an impressive yet easy-to-make meal. Great for a special dinner or a cozy night at home, this recipe will quickly become a favorite.

A close-up view of a cooked salmon fillet with a golden brown grilled surface and pinkish-orange textured flesh underneath. The salmon is topped with a creamy white sauce that has a smooth texture, dotted with small green herbs and whole green peppercorns. Three bright yellow lemon halves are placed on and around the salmon, adding a fresh look. The dish is served in a white bowl with a small rim, against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound salmon fillets (skinless)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic (minced)
1 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup heavy cream
1/4 cup capers (rinsed and drained)
1/4 cup fresh parsley (chopped)
Lemon slices (for garnish)

Instructions

Step 1: Pat the salmon fillets dry and season both sides with salt and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 4 minutes on each side, or until cooked through and golden brown. Remove salmon from the skillet and set aside.
Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 4: Pour in the chicken broth and lemon juice, stirring to combine. Let the mixture simmer for 3-4 minutes to reduce slightly.
Step 5: Stir in the heavy cream and capers. Cook for another 2-3 minutes until the sauce thickens slightly.
Step 6: Return the salmon to the skillet, spooning some sauce over the fillets. Cook for an additional minute to heat through.
Step 7: Garnish with chopped fresh parsley and lemon slices before serving.

Tips & Variations

For a lighter sauce, substitute half of the heavy cream with Greek yogurt, adding it at the end of cooking off the heat to prevent curdling.
Use fresh wild-caught salmon for the best flavor and texture.
If you prefer a crispier crust, dredge the salmon lightly in flour before cooking.
Capers can be rinsed more or less depending on how salty and tangy you like the dish.

Storage

Store leftover salmon piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the salmon. The sauce may thicken upon standing; if needed, stir in a splash of water or broth while reheating to loosen it.

How to Serve

A thick, golden-brown grilled salmon fillet sits at the center of a white bowl, covered with a creamy light yellow sauce with small green herb pieces scattered throughout. A thin slice of lemon rests on top of the salmon, and three lemon wedges surround the fish in the sauce. The sauce pools at the bottom, creating a smooth, glossy texture contrasted by the salmon's slightly crispy surface. The entire dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets, but it’s best to thaw them completely and pat dry before cooking to ensure even cooking and a good sear.

What can I serve with Salmon Piccata?

This dish pairs well with steamed vegetables, rice, mashed potatoes, or a fresh green salad for a complete meal.