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Creamy Lemon Salmon Piccata

A luxurious yet quick 30-minute meal featuring pan-seared salmon in a rich, buttery lemon-garlic cream sauce with capers.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillets salmon 6oz each, skin-on or off
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour optional, for dredging
Creamy Sauce
  • 2 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 0.5 cup chicken broth or dry white wine
  • 0.25 cup lemon juice freshly squeezed
  • 0.75 cup heavy cream
  • 2 tbsp capers drained
  • 2 tbsp fresh parsley chopped
  • 1 whole lemon sliced for garnish

Equipment

  • Large Skillet
  • Tongs
  • Measuring spoons
  • Knife

Method
 

  1. Pat salmon fillets dry and season generously with salt and pepper. Optionally dust lightly with flour.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear salmon for 3-4 minutes per side until golden. Remove and set aside.
  3. Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
  4. Deglaze the pan with broth (or wine) and lemon juice, scraping up any browned bits. Simmer for 3 minutes to reduce slightly.
  5. Lower heat to medium-low and stir in heavy cream and capers. Simmer gently for 2 minutes until sauce thickens.
  6. Return salmon to the pan, spooning sauce over the top. Add lemon slices and simmer for 2 more minutes until salmon is cooked through.
  7. Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently to prevent sauce separation.