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This creamy salmon piccata recipe is a simple yet decadent weeknight treat! It’s easy to make this tender salmon in a bright lemon caper cream sauce.
Big fan of these flavors? You’ll also want to try my Easy Chicken Piccata next.
Why you’ll love it
Salmon is nothing to be intimidated by, and once you get the pan frying technique down, you’ll wonder what you were nervous about! 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! It’s so vibrant, has lots of buttery goodness, and is simple to make with a few pantry staples. I love pulling this 20-minute salmon recipe out of my back pocket for dinner parties, date night, or a quick weeknight dinner.
What is piccata?
- It’s typically meat or fish that’s sautéed in a sauce that has lemon, butter, and capers, and it’s a hassle-free Italian-American classic. Garlic will also usually make an appearance.
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
- 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
- Chicken broth – to give the sauce deeper flavor
- Lemon – we’re using both fresh lemon juice and lemon zest for maximum brightness
- Capers – these briny little bundles of flavor give that signature piccata taste. Find them in the pickle aisle.
- Heavy cream – to add a luxurious touch to the sauce
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use my Microplane to zest the lemon effortlessly.
- Here’s my Le Creuset cast iron skillet and budget-conscious Lodge skillet.
- My go-to storage solution for flour is one of these airtight pantry containers.
How to make salmon piccata
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
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.
Substitutions and variations
- 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.
- You’re welcome to use a dry white wine like pinot grigio, chardonnay, or sauvignon blanc instead of broth for a fancy touch!
- Some freshly grated parmesan over top would be *chef’s kiss* for this one.
What to serve with salmon piccata
- The 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 Sautéed Green Beans, my Easy Stovetop Asparagus, or corn.
- 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.
If you made this salmon piccata with a creamy lemon sauce, talk to me in the comments below! As always, tag me #saltandlavender on Instagram with your creations.
Creamy Salmon Piccata
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
Instructions
- Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season it generously with salt & pepper. Dredge each piece in flour on all sides.
- Add the butter and oil to a skillet over medium-high heat. When it’s hot, add the fish. Cook it for 3-4 minutes/side or until it’s browned. Be sure not to overcook the fish; it shouldn’t be cooked fully yet. Remove salmon to a plate and set aside.
- Add the chicken broth, lemon juice/zest, and capers to the pan. Let it cook for about 2 minutes (or until it reduces by half).
- Pour in the cream. Let it bubble for 2-3 minutes.
- And the salmon back into the pan. Cook for another 3-5 minutes or so (you may want to turn the heat down) or until it's cooked through and it flakes easily with a fork and the sauce has thickened up some more.
- Season with extra salt & pepper as needed. Serve immediately with fresh parsley sprinkled over top if desired.
Notes
- This is the lemon zester I use and recommend for this recipe.
- The timing on this recipe is designed for a piece of salmon that’s about 1″ thick. Do the searing step a bit longer for a thicker piece of salmon.
- If your salmon has skin on it and you don’t want to eat it, simply peel it off after the searing step.
- I do not recommend subbing the cream for something with a lower fat content as the sauce is likely to curdle and/or won’t thicken properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on July 25, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
It. Was. AMAZING! My husband said it was the best salmon dish I’ve ever cooked. I didn’t dredge the salmon in flour, left the skin on (I will try without skin and dredge next time) and made 1.5 times the sauce so we had extra for the rice that I served with the salmon and bright green peas. This is a KEEPER!
Thank you so much, Michele!!
This recipe is perfect. Thank you for sharing! I have cravings for this all the time so I make it a lot. I follow the instructions step by step and it’s perfect!
Thank you so much!!
I made this for dinner this evening . The only thing I did differently was I did not dredge in flour and only seared the skin and turned and cooked until parially done . The sauce is amazing! As a suggested side, I made garlic mashed potatoes and green beans. Thank you for sharing this recipe!
You’re very welcome, Sara!
My husband made this last night with the salmon he caught in Alaska. It was to die for! The sauce is delicious. I highly recommend.
Love that!! Thanks, Kallie!
Quick, easy, and delicious!
Thank you, Kim!!
Easy and delish recipe and the addition of the cream really makes this special
I’m thrilled you like it, Nancy!
Simple and oh so good!! Served with mashed potatoes & peas, husband loved it! I didn’t have capers in my pantry so skipped those & added some dill. I suggest using a digital thermometer & cooking salmon just to 145 degrees. Will be making this again, thanks for sharing!
So glad you enjoyed it, Kim!!