introduction

This Creamy Salmon Piccata is quick and simple. It has a bright lemon sauce, cream, and capers over seared salmon. If you like a similar easy dish, try the easy creamy salmon stew for another warm meal.

why make this recipe

This dish cooks fast. It tastes rich but fresh because of lemon and capers. You need few ingredients and little skill. It works for a weeknight dinner or a small get-together.

how to make Creamy Salmon Piccata

Heat oil in a large skillet. Salt and pepper the salmon and sear 4–5 minutes per side until done. Remove salmon. In the same pan, cook garlic briefly, add lemon juice, scrape the brown bits, then add cream and capers. Let the sauce thicken a bit. Put salmon back and spoon sauce over it. You can also try a different cook method like the air fryer lemon garlic salmon with asparagus if you want a crisp finish.

Ingredients :

4 salmon fillets
2 tablespoons olive oil
1/2 cup heavy cream
1/4 cup fresh lemon juice
1/4 cup capers, rinsed
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Directions :

In a large skillet, heat olive oil over medium-high heat. Season salmon fillets with salt and pepper, and sear them for about 4-5 minutes on each side until cooked through. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in the lemon juice, scraping any brown bits from the bottom of the pan. Then add heavy cream and capers. Stir to combine and let it simmer for a few minutes until slightly thickened.
Return the seared salmon fillets to the skillet, spooning the sauce over the top.
Cook for another minute to heat through.
Garnish with fresh parsley and serve immediately.

how to serve Creamy Salmon Piccata

Serve the salmon with the sauce spooned over it. It pairs well with rice, mashed potatoes, or simple pasta. For a lighter plate, serve with steamed green beans or a mixed salad, or try pairing ideas from the air fryer salmon and vegetables recipe.

how to store Creamy Salmon Piccata

Let the salmon cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat so the sauce does not split. For longer storage, freeze the salmon without cream sauce for up to 1 month; add fresh cream when you reheat.

tips to make Creamy Salmon Piccata

Pat salmon dry before cooking so it sears well.
Do not overcook the salmon; it should be just opaque in the center.
Stir the sauce gently and simmer only until slightly thickened to keep it smooth.
Use fresh lemon juice for the best bright flavor.
If your sauce breaks, add a small splash of warm water and whisk gently to bring it back together.

variation (if any)

Add a splash of white wine when you pour the lemon juice for extra depth.
Stir in mushrooms or spinach for more vegetables.
Use half-and-half instead of heavy cream for a lighter sauce.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw fully and pat dry before cooking. This helps the fish sear properly.

Q: Can I skip the cream?
A: Yes. The sauce will be more lemony and thinner without cream. You can add a small pat of butter to add richness.

Q: How do I know when salmon is done?
A: The flesh should be opaque and flake easily with a fork. Cook time will vary by thickness.

Q: Can I make the sauce ahead?
A: You can make the sauce base and cool it, but add cream and warm it when you reheat so it stays smooth.

Conclusion

If you want another clear recipe source for this style of dish, see this Creamy Salmon Piccata recipe on Creamy Salmon Piccata – Salt & Lavender.

Creamy Salmon Piccata

Author: kaoucheegmail-com
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Pescatarian

Print Recipe

Description

A quick and simple dish featuring seared salmon in a bright lemon cream sauce with capers.

Ingredients

Scale

4 salmon fillets
2 tablespoons olive oil
1/2 cup heavy cream
1/4 cup fresh lemon juice
1/4 cup capers, rinsed
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper and sear them for about 4-5 minutes on each side until cooked through.
Remove the salmon from the skillet and set aside.
Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
Pour in the lemon juice, scraping brown bits from the pan’s bottom.
Add heavy cream and capers, stir to combine, and simmer until slightly thickened.
Return the seared salmon to the skillet, spooning sauce over the top.
Cook for another minute to heat through.
Garnish with fresh parsley and serve immediately.

Notes

Pat salmon dry before cooking for a better sear. Stir sauce gently to keep it smooth, and use fresh lemon juice for the best flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Searing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 250mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 35g
Cholesterol: 75mg

Keywords: salmon, creamy piccata, lemon sauce, quick dinner, fish recipe