Name: Creamy Salmon Piccata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 (6 oz) skinless salmon fillets; 1 Tbsp olive oil; Salt and freshly ground black pepper, to taste; 1 Tbsp minced garlic (3 cloves); 1 1/4 cups low-sodium chicken broth, divided; 1 Tbsp low-sodium chicken broth (for cornstarch mixture); 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

Jump to Recipe· 4.7 from 51 reviews

If you’re looking for a dish that’s elegant yet comforting, look no further than this Creamy Salmon Piccata Recipe. It’s one of those recipes that feels fancy but comes together surprisingly quickly—and trust me, the tangy lemon and briny capers with that luscious creamy sauce will have you hooked from the first bite. Whether you’re cooking for family dinner or a casual dinner party, you’ll want to keep this recipe close.

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Why This Recipe Works

Balanced Flavors: The creamy sauce perfectly complements the fresh lemon juice and capers for that classic piccata tang without overpowering the salmon.
Simple Yet Impressive: With just a handful of ingredients and straightforward steps, you get a dish that’s restaurant-worthy but easy enough for weeknights.
Moist, Tender Salmon: Searing the salmon just right ensures it stays juicy while building a golden crust that adds great texture.
Customizable Creaminess: Using heavy cream and butter makes the sauce rich, but you can easily tweak it lighter or richer to suit your mood.

Creamy Salmon Piccata, Salmon Piccata with Lemon and Capers, Elegant Salmon Dinner, Quick Salmon Recipes, Easy Fish Dinner Ideas - The image shows four golden-brown cooked salmon fillets in a black pan filled with a creamy white sauce. The sauce has green capers and is sprinkled with chopped fresh parsley all over. Each fillet is topped with a small wedge of lemon and a drizzle of the creamy sauce. The pan rests on a surface with a white marbled texture, and some parsley leaves are visible near the bottom left corner. The overall look is fresh and rich, with warm orange salmon contrasting the light sauce and green herbs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Salmon Piccata Recipe lies in using simple, fresh ingredients that come together in harmony. A quick tip—try to get skinless salmon fillets that are evenly sized for even cooking. The blend of fresh herbs, lemon, and capers add brightness that balances the rich cream and butter.

Creamy Salmon Piccata, Salmon Piccata with Lemon and Capers, Elegant Salmon Dinner, Quick Salmon Recipes, Easy Fish Dinner Ideas - Flat lay of a fresh, skinless salmon fillet with a vibrant pink hue, a small white bowl of golden olive oil, a few sprigs of bright green fresh dill, a small white bowl of minced garlic cloves, a small white bowl of light yellow fresh lemon juice, a small white bowl of thick white heavy cream, a small white bowl of pale yellow butter, a few green fresh parsley leaves, a small white bowl filled with small greenish-gray capers, a few whole uncracked brown eggs, a small white bowl of clear low-sodium chicken broth, and a small white bowl containing pale white cornstarch powder, all arranged in perfect symmetry on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillets: Skinless cuts work best here for a smooth sear and easy plating.
Olive oil: Adds subtle fruitiness and helps get that beautiful golden crust on the salmon.
Garlic: Fresh minced garlic adds depth and a mellow pungency without overwhelming the sauce.
Chicken broth: The low-sodium kind lets you control salt levels and adds savory notes to the sauce.
Cornstarch: A small amount thickens the sauce without making it gloopy or heavy.
Heavy cream: Makes the sauce luscious and silky — the key to that “creamy” feel.
Lemon juice: Provides bright acidity that cuts through the richness and lifts the whole dish.
Butter: Rounds out the sauce with a smooth finish and a touch of indulgence.
Fresh dill: Adds a fragrant herbal note that pairs magically with salmon.
Capers: Their briny pop contrasts beautifully with the creamy sauce and soft fish.
Fresh parsley: For a final fresh garnish and color pop that makes the plate inviting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Creamy Salmon Piccata Recipe is so adaptable—you can easily adjust how tangy, creamy, or herby you want it. I often add more fresh dill or swap parsley for basil depending on what I have on hand. Feel free to make it your own!

More citrus punch: If you love lemon, add a zest or even a squeeze of fresh orange juice for a subtle twist—I did this once and it was surprisingly delicious!
Lighter sauce: Use half-and-half instead of heavy cream to cut calories but keep creaminess.
Herb variations: Fresh tarragon or chives can switch things up nicely if you want something different than dill and parsley.
Spicy kick: A pinch of red pepper flakes in the sauce adds warmth without stealing the spotlight.

Step-by-Step: How I Make Creamy Salmon Piccata Recipe

Step 1: Let the Salmon Warm Up and Prep

First things first—if you can, let your salmon sit out for about 10 minutes to reach room temperature. This little step helps it cook evenly and keeps the texture tender. Meanwhile, pat the fillets dry thoroughly with paper towels; moisture is the enemy of a good sear. Then, lightly season both sides with salt and freshly ground black pepper.

Step 2: Sear the Salmon to Golden Perfection

Heat a heavy-bottomed non-stick skillet over medium-high heat and add the olive oil. When it shimmers, carefully place your salmon fillets in the pan, skin side down if you had skin on (in this recipe we use skinless, so just place gently). Resist moving them around so you get that gorgeous golden crust. Cook for about 4 minutes, then flip gently and cook another 2-3 minutes until just done. The salmon should flake easily but still be moist inside. Transfer to a plate and keep warm under foil.

Step 3: Build Your Sauce

Leave about a teaspoon of oil in the pan, add the minced garlic, and sauté quickly—just about 20 seconds until fragrant and lightly golden. Pour in 1 1/4 cups of chicken broth and let it simmer until it reduces by half; this concentrates the flavor and takes about 4 minutes. While that’s reducing, whisk the remaining 1 tablespoon of broth with the cornstarch until smooth.

Step 4: Thicken and Finish the Sauce

Slowly whisk the cornstarch mixture into the reduced broth, stirring constantly until the sauce thickens—about a minute. Then stir in the heavy cream, butter, fresh lemon juice, and minced dill. Remove the pan from heat and nestle the salmon fillets back into the sauce, spooning it over each piece. Finish with capers and a sprinkle of parsley for a fresh, briny pop.

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Pro Tips for Making Creamy Salmon Piccata Recipe

Don’t skip drying the salmon: Moisture on the fillets will steam rather than sear, so pat them dry really well for that golden crust.
Watch your heat level: Medium-high is perfect—too high and the sauce might burn, too low and the sear won’t develop.
Use fresh lemon juice: Bottled lemon juice lacks brightness; fresh juice makes all the difference in that signature piccata zing.
Don’t overcook the salmon: It continues to cook in the residual heat, so pulling it slightly early keeps it juicy.

How to Serve Creamy Salmon Piccata Recipe

Creamy Salmon Piccata, Salmon Piccata with Lemon and Capers, Elegant Salmon Dinner, Quick Salmon Recipes, Easy Fish Dinner Ideas - The image shows three cooked salmon fillets in a pan with a creamy white sauce. Each fillet is a bright orange color with a slightly crispy, browned surface and is sprinkled with small green herbs. The sauce is thick and white with herbs and pepper mixed inside, covering parts of the salmon and filling the pan around them. There are small lemon wedges, light yellow in color, placed in the sauce near the fillets. A silver spoon is pouring more sauce over one fillet on the right side. The surface underneath the pan is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to finish this dish with extra chopped fresh parsley and dill for that herbal brightness, plus a few more capers for bursts of salty tang. Sometimes I even squeeze a little extra fresh lemon over the top right before serving—it instantly perks up the flavors.

Side Dishes

To keep the meal balanced, I often serve this creamy salmon piccata with a simple garlic roasted asparagus, lemon butter green beans, or even buttery mashed potatoes to soak up every last bit of sauce. A light wild rice pilaf is another favorite for a more hearty side.

Creative Ways to Present

For a special occasion, I love plating the salmon on a bed of creamy polenta and decorating the plate with edible flowers and extra fresh herbs. Another fun trick is serving it family-style with lemon wedges on the side so guests can freshen up each bite themselves.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—though I won’t blame you if you don’t!—store them in an airtight container in the fridge for up to 2 days. The sauce thickens as it chills, so you might want to loosen it with a splash of broth or cream when reheating.

Freezing

I’ve found this dish freezes okay, but the cream sauce can separate a bit. If you want to freeze, store the salmon and sauce separately and thaw gently overnight in the fridge. Reheat slowly on the stove, stirring frequently to bring back creaminess.

Reheating

To reheat, I prefer gently warming the salmon and sauce together in a skillet over low heat rather than the microwave, which keeps the salmon moist and prevents the sauce from breaking. Add a splash of broth or cream if it looks too thick.

FAQs

Can I use salmon with skin on for this Creamy Salmon Piccata Recipe?

Absolutely! If you prefer salmon with skin, you can sear it skin-side down first to get a crispy texture. Just make sure to adjust cooking time slightly, cooking longer on the skin side to render it crispy, then flipping to finish. The skin adds flavor and helped some folks enjoy the texture more.
What can I substitute for chicken broth in the sauce?

If you don’t have chicken broth on hand, vegetable broth works well too, especially if you want this dish vegetarian-friendly (just skip the salmon). You can also use fish stock if you like to keep flavors in the same family, or simply water with a bit of extra seasoning in a pinch.
How do I know when the salmon is cooked perfectly?

The best way is to check that the flesh flakes easily with a fork but still looks moist. Salmon cooks quickly, so after searing 4 minutes on one side, 2-3 minutes more on the other is usually perfect for fillets around 6 oz. Overcooking makes it dry, so it’s good to err on the side of slightly underdone as it will finish cooking in the sauce.
Can I prepare the sauce ahead of time?

Yes, you can make the creamy piccata sauce a few hours ahead and reheat gently just before serving. However, it’s best to rewarm it slowly over low heat and stir often to avoid the sauce separating. Ideally, add it to the freshly cooked salmon for maximum flavor and texture.

Final Thoughts

This Creamy Salmon Piccata Recipe quickly became one of my go-to dishes when I want something that’s both comforting and just a little special. The combination of creamy, tangy, and savory flavors with tender salmon is truly a crowd-pleaser. I hope you enjoy making it as much as I do—cooking it feels like a little act of kindness to yourself or your loved ones. Give it a try and watch it become a new favorite in your rotation, just like it did in mine!