Name: Creamy Salmon Piccata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound fresh salmon (cut into 4 pieces); 1/4 teaspoon garlic powder; Salt & 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 + zest of 1 lemon; 1-2 tablespoons brined capers (drained); 1 cup heavy/whipping cream; Fresh chopped parsley (optional, for serving)

Why you'll enjoy it

Salmon is actually one of my favorite things to cook. It's nothing to be intimidated by, and once you get the pan frying technique down, you'll wonder what you were nervous about in the first place! This lemon salmon piccata makes an easy and elegant meal with perfectly pan seared fish in an irresistible creamy sauce.

Let's talk about that lemon cream sauce, though! It's so vibrant, has lots of buttery goodness, and is simple to make with a few pantry staples. I love pulling this easy salmon recipe out of my back pocket for dinner parties, date night, or a quick weeknight dinner since it's just so simple to make and is ready in about 20 minutes.

What you'll need

Salmon - we're using fresh salmon that's cut into four pieces

Garlic powder - for seasoning the fish directly along with salt & pepper to start it off right

Flour - coating the salmon in flour gives it a beautiful crust, and it's also a way to thicken up the sauce quickly without overcooking the fish

Butter & olive oil - for pan frying and making the base of the sauce

Chicken broth - to give the sauce deeper flavor. You're welcome to use a dry white wine like pinot grigio, chardonnay, or sauvignon blanc instead for a fancy touch!

Lemon - we're using both fresh lemon juice and lemon zest for maximum brightness. I like to use my Microplane to zest the lemon effortlessly.

Capers - you'll find a jar of these in the pickle aisle. They're briny little bundles of flavor to give that signature piccata taste.

Heavy cream - to add a luxurious touch to the sauce

How to make salmon piccata

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan searing salmon and making caper sauce in a skillet

Cut the salmon into four pieces. Season each one with garlic powder, salt & pepper, and dredge in flour on all sides. Sauté the salmon in butter and oil. Transfer to a plate. Deglaze the skillet with the chicken broth, lemon juice and zest, and capers. Let the sauce reduce.

adding cream and salmon into a skillet with caper sauce

Stir in the cream, and then let it thicken for a few minutes. Add the fish back to the skillet, and simmer until it's cooked through. Season as needed with salt & pepper, top with parsley if desired, and enjoy immediately.

Pro tips

Use your eyes to guide the cooking process! Watch for the color change as you're pan searing the salmon. It will start off as a brighter, deeper pink and change to a lighter shade of pink. If it's sticking to the pan, don't force it. Simply let it cook more, and it will naturally release.

I don't recommend substituting the heavy cream for anything with a lower fat content. Given the amount of lemon juice, it's highly likely anything other than full-fat cream will break and won't thicken up as it should.

What to serve with it

The piccata sauce is fabulous over my Easy Garlic Mashed Potatoes. Rice will work too, as would my Quick Garlic Butter Noodles or any kind of pasta you have on hand.

For veggie sides, try steamed broccolini or green beans, my Easy Stovetop Asparagus, or corn.

Some freshly grated parmesan over top would be *chef's kiss* for this one.

A side salad would complement it really well too! Try this Super Simple Parmesan Arugula Salad or some mixed greens with this Olive Garden Italian Dressing.

Leftovers and storage

While this and any other seafood is best served fresh, this salmon will keep in the fridge in an airtight container for a few days.

Reheat over a low heat in a small saucepan. If it's heated up too fast or over a high heat, the sauce will possibly separate.

Freezing this one won't work because of the cream.

Comments