Lemon-Caper Salmon Piccata

introduction

This Lemon-Caper Salmon Piccata is bright, creamy, and quick to cook. The lemon and capers make a sharp sauce that goes well with rich salmon. You can also try a quick air fryer version like air fryer lemon garlic salmon with asparagus for a different texture.

why make this recipe

Make this recipe when you want a fast, tasty dinner. It is simple, needs few ingredients, and cooks in under 20 minutes. The sauce feels fancy but is easy to make.

how to make Lemon-Caper Salmon Piccata

Heat the pan, cook the salmon, and make the sauce in the same skillet. Keep the steps short and work with medium heat so the salmon stays moist. You can read ideas for sides like veggies in a recipe for air fryer salmon and vegetables.

Ingredients :

• 2 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons capers, drained
• 1 lemon, juiced
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped parsley for garnish

Directions :

1. Heat olive oil in a skillet over medium heat.
2. Season the salmon fillets with salt and pepper, then add them to the skillet.
3. Cook for 4-5 minutes on each side until golden brown and cooked through.
4. Remove salmon from the skillet and set aside.
5. In the same skillet, add capers and lemon juice, scraping the bottom for flavor.
6. Stir in the heavy cream and let it simmer for a few minutes.
7. Return the salmon to the skillet and coat with the sauce.
8. Serve hot, garnished with chopped parsley, and pair with pasta or fresh greens.

how to serve Lemon-Caper Salmon Piccata

Serve the salmon hot with the sauce spooned over the top. Good sides are pasta, rice, or a green salad. Roast or air-fry simple vegetables to add color and crunch, or try a plain side like air fryer salmon style veggies.

how to store Lemon-Caper Salmon Piccata

Cool the salmon to room temperature, then put it in an airtight container. Keep in the fridge for up to 2 days. Reheat gently in a low oven or a skillet so the sauce does not split.

tips to make Lemon-Caper Salmon Piccata

• Pat the salmon dry so it browns well.
• Cook on medium heat to avoid overcooking inside.
• Taste the sauce and add a little salt or more lemon if needed.
• Use fresh lemon for the best flavor.

variation

• Use butter with olive oil for a richer sauce.
• Add a splash of white wine when you add the lemon for extra depth.
• Swap heavy cream for half-and-half for a lighter sauce, but cook gently so it does not curdle.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw fully and pat dry before cooking.

Q: Can I skip the cream?
A: Yes. You can make a lighter piccata with just lemon, capers, and a bit of butter or olive oil.

Q: How do I know when salmon is done?
A: It flakes easily with a fork and the center is opaque. Use a thermometer for 125–130°F for medium.

Q: Can I make the sauce ahead?
A: You can make the sauce ahead, but finish by warming it and adding the salmon last so it stays moist.

Conclusion

This Lemon-Caper Salmon Piccata is a quick, tasty dish that looks and tastes like restaurant food but takes little time to make. For another detailed take on salmon piccata with a lemon butter caper sauce, see BEST Salmon Piccata (Lemon Butter Caper Sauce) – Cucina by Elena.

Lemon-Caper Salmon Piccata

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• Author: kaoucheegmail-com
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Gluten-Free

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Description

A quick and tasty Lemon-Caper Salmon Piccata that combines the brightness of lemon with rich salmon, topped with a creamy caper sauce.

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Ingredients

Scale 1x2x3x

• 2 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons capers, drained
• 1 lemon, juiced
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped parsley for garnish

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Instructions

1. Heat olive oil in a skillet over medium heat.
2. Season the salmon fillets with salt and pepper, then add them to the skillet.
3. Cook for 4-5 minutes on each side until golden brown and cooked through.
4. Remove salmon from the skillet and set aside.
5. In the same skillet, add capers and lemon juice, scraping the bottom for flavor.
6. Stir in the heavy cream and let it simmer for a few minutes.
7. Return the salmon to the skillet and coat with the sauce.
8. Serve hot, garnished with chopped parsley, paired with pasta or fresh greens.

Notes

Pat the salmon dry for better browning. Taste the sauce for seasoning and adjust with salt or lemon as needed.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-Seared
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 1g
• Sodium: 500mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 35g
• Cholesterol: 80mg

Keywords: salmon, piccata, quick dinner, Mediterranean, creamy sauce