Description
Creamy Salmon Piccata is a delicious and elegant dish featuring tender seared salmon fillets in a luscious lemony cream sauce with capers and fresh herbs. This recipe offers a quick and easy way to elevate salmon for a perfect weeknight dinner or special occasion meal.
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 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
Instructions
- Prepare 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-bottomed non-stick skillet over medium-high heat and add 1 tablespoon olive oil.
- Season and Sear: Pat the salmon fillets dry with paper towels. Season both sides lightly with salt and freshly ground black pepper. Place the fillets in the skillet and sear until the bottom is golden brown, about 4 minutes. Carefully flip and continue cooking for another 3 minutes or until salmon is cooked through.
- Keep Salmon Warm: Transfer salmon to a plate and cover with foil to keep warm. Leave about 1 teaspoon of oil in the skillet.
- Sauté Garlic: Add minced garlic to the skillet and sauté just until golden brown, about 20 seconds.
- Simmer Broth: Pour in 1 1/4 cups chicken broth and let it simmer until the broth reduces by half, approximately 4 minutes.
- Thicken Sauce: Meanwhile, whisk together the remaining 1 tablespoon chicken broth with cornstarch in a small bowl. While stirring, pour this mixture into the reduced broth in the skillet. Cook and stir until thickened, about 1 minute.
- Add Cream and Flavorings: Stir in heavy cream, butter, fresh lemon juice, and minced dill. Remove skillet from heat.
- Combine and Serve: Return salmon fillets to the skillet, spooning the sauce over them. Sprinkle with rinsed capers and minced parsley. Serve immediately for best flavor and texture.
Notes
- Letting salmon rest at room temperature helps it cook evenly and prevents sticking.
- Use low-sodium chicken broth to control salt levels and enhance other flavors.
- Capers add a nice briny punch; rinse them well if you want a less salty taste.
- Fresh herbs like dill and parsley brighten the creamy sauce and complement the salmon.
- If you prefer dairy-free, substitute heavy cream with coconut cream and use a dairy-free butter alternative.
- Ensure not to overcook the salmon to maintain its moistness and tenderness.
Nutrition
- Serving Size: 1 salmon fillet (6 oz)
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg
