Creamy Lemon Salmon Piccata

Golden-seared salmon fillets topped with a rich, tangy lemon cream sauce and capers. This elegant restaurant-quality dish is ready in just 25-35 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 pound salmon fillets skinless
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic minced
1 cup chicken broth
1/4 cup fresh lemon juice about 2 lemons
1/4 cup heavy cream
1/4 cup capers rinsed and drained
1/4 cup fresh parsley chopped
lemon slices for garnish

Equipment

large skillet
Wooden spoon
Instant-read thermometer

Method

Pat salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 4-5 minutes on each side until golden brown and flakes easily with a fork. Remove from skillet and set aside.
Melt butter in the same skillet over medium heat. Add minced garlic and saute for 1 minute until fragrant but not browned.
Pour in chicken broth and lemon juice. Use a wooden spoon to scrape the bottom of the skillet to release browned bits. Simmer for 2-3 minutes.
Stir in heavy cream and capers. Simmer for another 2-3 minutes until sauce thickens slightly.
Return cooked salmon to the skillet and spoon sauce over the top. Let rest for 2 minutes.
Garnish with fresh parsley and lemon slices. Serve immediately.

Notes

Choose fresh salmon for best results. Do not rush the simmering process - this allows flavors to develop. Taste sauce before serving and adjust seasoning as needed. For a lighter version, substitute half-and-half for heavy cream. Pairs beautifully with garlic mashed potatoes, steamed asparagus, or angel hair pasta.