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Homemade Creamy Salmon Piccata photo

Creamy Salmon Piccata

This Creamy Salmon Piccata is a quick and elegant dish! Rich salmon in a zesty, creamy sauce makes for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 6 oz skinless salmon fillets
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 Tbsp minced garlic (about 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

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Spatula or Tongs
  • Mixing Bowl
  • Knife and cutting board

Method
 

Method
  1. Start by seasoning the salmon fillets on both sides with salt and freshly ground black pepper.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the salmon fillets in the skillet. Cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Do not let it burn.
  4. Add 1 1/4 cups of low-sodium chicken broth to the skillet, scraping up any brown bits. In a small bowl, mix the remaining 1 tablespoon of chicken broth with the cornstarch until smooth. Add this to the skillet and stir well.
  5. Lower the heat to medium and stir in the heavy cream and lemon juice. Simmer for 2-3 minutes until slightly thickened. Fold in the butter, dill, and capers.
  6. Return the salmon fillets to the skillet, spooning sauce over each piece. Let simmer for an additional 2-3 minutes.
  7. Garnish with minced parsley before serving. Serve over pasta, rice, or vegetables.

Notes

  • Use fresh herbs for the best flavor.
  • Add a splash of white wine to the sauce for extra acidity.
  • Ensure salmon is at room temperature for even cooking.
  • Substitute salmon with trout or tilapia if desired.