Creamy Salmon Piccata is an elegant, restaurant-quality dish that’s easy enough to whip up on a weeknight. This recipe combines tender, flaky salmon fillets with a rich, creamy sauce infused with tangy lemon, savory capers, and fresh parsley. The balance of creamy and zesty flavors makes it a delightful main course that pairs beautifully with pasta, rice, or roasted vegetables and now let’s cooking our Creamy Salmon Piccata .
Ingredients
For the Salmon
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Piccata Sauce
- 3 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional, for depth of flavor)
- 3 tbsp lemon juice (freshly squeezed)
- 2 tbsp capers, drained and rinsed
- 1 tsp lemon zest
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Prep the Salmon
- Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
- Lightly dredge each fillet in flour, shaking off the excess.
2. Sear the Salmon
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the salmon fillets, skin-side up, and cook for 3–4 minutes on each side until golden brown and just cooked through. Remove the salmon from the skillet and set aside.
3. Make the Sauce
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Stir in the chicken broth, heavy cream, lemon juice, and capers. Simmer for 3–5 minutes, allowing the sauce to thicken slightly.
4. Finish the Dish
- Return the salmon fillets to the skillet, spooning the creamy sauce over the top.
- Sprinkle with lemon zest and adjust seasoning with salt and pepper, if needed.
- Simmer for an additional 2–3 minutes until the salmon is warmed through.
5. Garnish and Serve
- Transfer the salmon to plates and pour the sauce over each fillet.
- Garnish with fresh parsley and serve with your choice of pasta, mashed potatoes, or roasted vegetables.
Tips for the Best Creamy Salmon Piccata
- Use Fresh Salmon: Fresh, high-quality salmon makes a big difference in flavor.
- Don’t Overcook: Salmon becomes dry if overcooked. Aim for an internal temperature of 145°F or cook until it flakes easily with a fork.
- Balance the Sauce: If the sauce is too tangy, add a small amount of sugar or extra cream to balance the flavors.
- Custom Flour: For a gluten-free version, use almond or coconut flour.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.
Freezer: Not recommended due to the creamy sauce, as it may separate when thawed.
Variations
- Keto-Friendly: Use almond flour for dredging and serve with zucchini noodles or cauliflower rice.
- Spicy Salmon Piccata: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Dairy-Free Option: Substitute the heavy cream with coconut cream for a dairy-free twist.
- Extra Veggies: Toss in sautéed spinach, asparagus, or cherry tomatoes for added color and nutrition.
Nutrition Details (Per Serving)
- Calories: 430
- Protein: 35g
- Carbohydrates: 8g
- Fat: 28g
- Fiber: 1g
- Sugar: 2g
FAQ
Q: Can I use another type of fish?
Yes! Cod, halibut, or trout are great substitutes for salmon in this recipe. Adjust the cooking time as needed based on the thickness of the fillets.
Q: Is there a substitute for capers?
If you don’t have capers, use chopped green olives or omit them altogether for a milder flavor.
Q: What’s the best way to thicken the sauce?
If the sauce is too thin, let it simmer a bit longer or add a slurry of cornstarch and water.
Q: Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the sauce and sear the salmon in advance. Reheat and combine them just before serving.