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–+ servings
salmon piccata in a cast iron pan
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4.95 from 18 votes

Creamy Salmon Piccata

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian American
Keyword: salmon piccata
Servings: 4
Author: Natasha Bull

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

Calories: 458kcal | Carbohydrates: 4g | Protein: 24g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 159mg | Sodium: 286mg | Potassium: 624mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1095IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg