Description
Creamy Lemon Salmon Piccata is a quick, elegant dinner made with pan-seared salmon, fresh lemon juice, capers, and a silky lemon butter cream sauce. Perfect for busy weeknights or special occasions.
Ingredients
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1 pound salmon fillets, skinless
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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3 cloves garlic, minced
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1 cup chicken broth
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¼ cup fresh lemon juice (about 2 lemons)
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¼ cup heavy cream
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¼ cup capers, rinsed and drained
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¼ cup fresh parsley, chopped
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Lemon slices, for garnish
Instructions
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Season salmon fillets on both sides with salt and black pepper.
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Heat olive oil in a large skillet over medium-high heat. Add salmon and cook 4–5 minutes per side until golden and flaky. Remove and set aside.
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In the same skillet, reduce heat to medium and melt butter. Add garlic and sauté for 1 minute until fragrant.
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Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer 2–3 minutes.
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Stir in heavy cream and capers. Simmer until the sauce thickens slightly, about 2–3 minutes.
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Return salmon to the skillet and spoon sauce over the top.
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Garnish with parsley and lemon slices. Serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream.
If the sauce thickens too much, add a splash of chicken broth.
Best served fresh but leftovers keep well for up to 2 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg