Description
Creamy Salmon Piccata is a rich and flavorful dish featuring tender salmon fillets in a luscious lemon-caper cream sauce, perfect for an elegant yet easy dinner.
Ingredients
Scale
Salmon
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper to taste
Sauce
- 1 Tbsp minced garlic (3 cloves)
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth, divided
- 2 tsp cornstarch
- 1/3 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
- 1 Tbsp minced fresh dill
- 2 Tbsp capers, rinsed
- 1 Tbsp minced fresh parsley
Instructions
- Rest Salmon: If you have time, let salmon rest at room temperature for 10 minutes to ensure even cooking.
- Heat Skillet: Heat a 12-inch heavy bottom non-stick skillet over medium-high heat and add 1 tablespoon of olive oil.
- Prepare Salmon: Dab salmon fillets dry with paper towels and season both sides lightly with salt and freshly ground black pepper.
- Sear Salmon: Place salmon fillets skinless side down in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip and cook an additional 3 minutes until salmon is cooked through.
- Remove Salmon: Transfer salmon to a plate, cover with foil to keep warm, leaving about 1 teaspoon of oil in the skillet.
- Sauté Garlic: Add minced garlic to skillet and sauté just until golden brown, about 20 seconds.
- Add Broth: Pour in 1 1/4 cups chicken broth and simmer until reduced by half, approximately 4 minutes.
- Thicken Sauce: In a small bowl, whisk remaining 1 tablespoon broth with cornstarch until smooth. Slowly whisk this mixture into the reduced broth in skillet and cook, stirring until thickened about 1 minute.
- Finish Sauce: Stir in heavy cream, butter, fresh lemon juice, and minced dill. Remove skillet from heat.
- Combine and Serve: Return salmon to skillet, spoon the creamy sauce over fillets, sprinkle with capers and minced parsley, and serve immediately.
Notes
- Resting the salmon at room temperature helps it cook evenly.
- Use skinless salmon fillets for easy searing and serving.
- Low-sodium chicken broth keeps the sauce flavorful without excessive salt.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce though it may be less rich.
- Capers add a nice briny flavor; rinse them well to reduce excess saltiness.
- Serve with steamed vegetables or a light salad for a complete meal.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 120 mg
