Description
Creamy Salmon Piccata is a delicious, elegant dish featuring pan-seared salmon fillets topped with a rich, tangy sauce made from chicken broth, cream, lemon juice, capers, and fresh herbs. Perfect for a quick yet impressive dinner that combines creamy textures with bright, savory flavors.
Ingredients
Scale
Salmon
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
Sauce
- 1 Tbsp minced garlic (3 cloves)
- 1 1/4 cups low-sodium chicken broth
- 1 Tbsp low-sodium chicken broth
- 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 the 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 the olive oil.
- Season and Sear Salmon: Dab the salmon dry with paper towels and season both sides lightly with salt and freshly ground black pepper. Place fillets in the skillet and sear until the bottom is golden brown, about 4 minutes. Carefully flip and cook until salmon is cooked through, about 3 minutes more.
- Remove Salmon: Transfer the cooked salmon to a plate and cover loosely 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, being careful not to burn.
- Simmer Broth: Pour in 1 1/4 cups of chicken broth and let it simmer until reduced by half, about 4 minutes.
- Thicken Sauce: In a small bowl, whisk the remaining 1 tablespoon of chicken broth with cornstarch until smooth. While whisking, pour this mixture into the reduced broth. Cook and stir until the sauce thickens, about 1 minute.
- Finish Sauce: Stir in heavy cream, butter, fresh lemon juice, and minced dill. Remove from heat.
- Combine and Serve: Return the salmon to the skillet and spoon the creamy sauce over the fillets. Sprinkle with capers and fresh parsley. Serve immediately for best flavor.
Notes
- Allowing the salmon to come to room temperature before cooking helps achieve more even cooking.
- Use low-sodium chicken broth to control salt levels in the dish.
- If you prefer a thicker sauce, increase cornstarch to 1 tablespoon.
- For a dairy-free option, substitute heavy cream and butter with coconut cream and vegan butter.
- Serve with steamed vegetables or a light salad for a complete meal.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
