Pan-seared salmon, inspired by Cooking Classy, doused with a creamy, lemon butter sauce and sprinkled with capers and fresh parsley is sure to become your favorite go-to for a fancy yet fuss-free meal.
Salmon piccata is a welcome variation from the classic veal piccata or more commonly served chicken piccata. Though the protein component of this recipe can change, the creamy, dreamy sauce maintains the same assertive buttery citrus flavor that makes it a favorite. It’s a wonderfully rich accent for any poultry or fish dish, but salmon and piccata sauce are made for each other.
ALSO TRY: Chicken piccata
Drying the fish with paper towel and making sure your skillet is hot are the keys to getting that perfect pan sear. Don’t skip these details, or you’ll miss out on the thin layer of crispness that gives way to moist, flaky flesh.
After you sear the fish, you’ll prepare the piccata sauce in the same pan to eke every bit of flavor out of the salmon-infused oil. Then, you’ll nestle the salmon fillets in the skillet and drizzle them with the sauce. Just a scattering of capers and parsley, and it’s ready to serve.
Creamy salmon piccata is a winner all by itself, but rice and green beans rounds out the meal nicely — or go for a lower-carb variation by serving the salmon on a bed of spinach with some of the sauce spooned over. The hot sauce will wilt the spinach leaves for just the right tenderness.>> Click here to jump straight to the recipe
Dab salmon with paper towel to dry
Getting the filets as dry as possible helps the fish to sear better in the frying pan.
Season with salt and pepper
The most essential seasonings in any dish: salt and pepper.
Heat oil in pan
It’s important to heat your oil before adding your filets. This prevents the fish from soaking up the cold oil; rather, the oil helps cook the filets once they enter the pan.
Place salmon in pan for creamy salmon piccata
Carefully place salmon into the hot pan to begin cooking.
Cook salmon on both sides
Turn salmon very carefully as it can tend to flake apart easily. This is also why having plenty of pre-heated oil in the pan is important.
Remove salmon from pan and cover with foil
Once out of the pan, cover salmon with foil so that it remains warm while you begin the sauce preparation.
Whisk together chicken broth and cornstarch
Using a whisk helps fully incorporate the cornstarch and get rid of any lumps.
Add garlic to pan for creamy salmon piccata
Be sure to not let the garlic cook for too long or it becomes bitter. Just a few seconds should be good.
Pour in chicken broth
The liquid of the broth will pull up any caramelized bits of salmon goodness on the bottom of the pan. This is where the flavor comes from!
Pour in heavy cream and whisk
Gently add the cream to thicken and add richness to the sauce.
Add butter and lemon juice
The brightness of the lemon helps to round out the creaminess of the sauce with a pop of acid.
Whisk in fresh dill
Dill is beautiful with salmon. A classic pairing!
Uncover seared salmon
Your perfectly seared salmon is ready to meet your glorious sauce.
Add salmon back into the creamy piccata sauce
Carefully transfer salmon into simmering sauce to finish the dish.
Spoon sauce over the top of salmon
Allow sauce to cover salmon so that the flavors can really meld together.
Add capers to creamy salmon piccata
Capers finish this dish with a distinctive briny goodness. Don’t be shy with these, as they really make the dish!
Place lemon slices in pan
Lemon garnish adds color and freshness.
Creamy and tangy, this dish will blow you away!
Not only is it incredibly flavorful, but salmon is so good for you, too.
So much fresh flavor
This dish is everything you would dream about in a salmon dish: bright and tangy, while still being rich and creamy. Perfection for dinner!
Beautiful and so simple to make. Even if you’ve never done a piccata before, this is a good place to start!
Who wouldn’t want this creamy salmon piccata for dinner?
Makes for a perfect meal any night of the week.
Try some today!
This dish makes great leftovers as well. Make a batch today and enjoy tomorrow for lunch!
Creamy salmon piccata
Serves 4 servings
Courses Main dish
- 1 tablespoon olive oil
- 4 (6-ounce) skinless salmon fillets
- Salt and freshly ground black pepper
- 1 tablespoon garlic, minced
- 1-1/4 cups plus 1 tablespoon chicken broth, divided
- 2 teaspoon cornstarch
- 1/3 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 1 tablespoon minced fresh dill
- 2 tablespoons capers, rinsed
- 1 tablespoon minced fresh parsley
- Allow salmon to rest at room temperature for 10 minutes.
- Heat 12-inch heavy-bottomed nonstick skillet over medium-high heat. Add olive oil.
- Dab salmon dry with paper towels. Season both sides lightly with salt and pepper.
- Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2–3 minutes longer.
- Transfer salmon to plate and cover with foil to keep warm, leaving about 1 teaspoon oil in skillet.
- Add garlic and sauté just until golden brown, about 20 seconds.
- Pour in 1-1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile, in small bowl, whisk together remaining 1 tablespoon broth with cornstarch.
- While whisking, pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.
- Stir in cream, lemon juice, butter and dill. Remove from heat and return salmon to skillet.
- Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.
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