Creamy Salmon Piccata with Lemon and Capers
A luxurious twist on the classic piccata, featuring tender salmon in a rich, tangy lemon-caper sauce with a velvety cream finish.
Ingredients (serves 2-3)
For the Salmon:
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2 salmon fillets (6-8 oz each), skin-on or skinless
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Salt & black pepper, to taste
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2 tbsp olive oil
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2 tbsp butter
For the Sauce:
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3 garlic cloves, minced
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½ cup chicken or vegetable broth
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½ cup heavy cream (or half-and-half for a lighter version)
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¼ cup fresh lemon juice (about 1 large lemon)
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2 tbsp capers, drained
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1 tsp lemon zest
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2 tbsp fresh parsley, chopped
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Salt & pepper, to taste
Instructions
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Sear the Salmon:
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Pat salmon dry and season with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Add salmon (skin-side down if using skin-on) and cook for 4-5 minutes per side until golden and just cooked through. Transfer to a plate.
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Make the Sauce:
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In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
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Pour in broth and lemon juice, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
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Stir in heavy cream, capers, and lemon zest. Simmer for 3-4 minutes until slightly thickened. Season with salt and pepper.
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Finish & Serve:
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Return salmon to the skillet, spooning sauce over it. Warm for 1-2 minutes.
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Garnish with parsley and extra capers. Serve over pasta, mashed potatoes, or with crusty bread.
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Pairing Suggestion: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright lemon and creamy sauce perfectly.
Enjoy your decadent, restaurant-worthy salmon piccata! 🍋🐟