Description
This Salmon Piccata recipe offers a deliciously creamy and tangy sauce with capers and lemon that perfectly complements tender, pan-seared salmon fillets. Prepared in just 20 minutes, it’s an elegant yet easy dish ideal for a quick weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 1 ½ pounds salmon (cut into 4 equal pieces)
- ½ teaspoon kosher salt (more to taste)
- ½ teaspoon garlic powder
- ¼ cup all purpose flour (for dredging)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Sauce
- 1 medium shallot (finely chopped)
- ½ cup chicken broth (or use veggie broth)
- 1 lemon (zested and juiced)
- 3 tablespoons capers (drained)
- 1 cup heavy cream
- 1 tablespoon dill (finely chopped for serving)
Instructions
- Prepare Salmon: Cut the salmon into 4 equal pieces. Season each piece with ½ teaspoon garlic powder and ½ teaspoon kosher salt on all sides. Dredge each piece thoroughly in all-purpose flour to get an even coating.
- Pan-Sear the Salmon: Heat a pan over medium heat and add olive oil. Place the floured salmon pieces in the pan and cook for 2 minutes on one side without moving them to develop a nice crust. Flip and cook for another 2 minutes. The salmon should be partially cooked but not fully done. Remove the salmon from the pan and set aside on a plate.
- Sauté Shallot and Butter: In the same pan, add the chopped shallot, butter, and 1 teaspoon kosher salt. Cook for 2 to 3 minutes until the shallots soften and become fragrant.
- Add Capers, Lemon, and Broth: Stir in the capers, lemon juice, chicken broth, and lemon zest. Let the mixture cook down for about 2 minutes until it reduces by half and the flavors concentrate.
- Incorporate Heavy Cream: Pour in the heavy cream, stir well and taste the sauce, adjusting seasoning if necessary. Simmer the sauce over low heat gently for 3 to 4 minutes to thicken slightly.
- Finish Cooking Salmon: Return the salmon pieces to the pan, spooning the sauce over the fish. Cook on medium-low heat for another 3 to 4 minutes, or until the salmon is fully cooked through and flakes easily with a fork, and the sauce has thickened to your liking.
- Garnish and Serve: Sprinkle fresh chopped dill over the salmon. Optionally, tuck in some lemon slices for extra flavor and presentation. Serve the salmon piccata alongside mashed potatoes, orzo pasta, or a side of vegetables or salad for a complete meal.
Notes
- Do not overcook the salmon during the initial sear to avoid dryness; it will finish cooking in the sauce.
- Use fresh lemon juice and zest to enhance the bright, tangy flavor of the piccata sauce.
- Capers add a salty, briny note, so adjust salt carefully.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- This dish pairs beautifully with light sides like steamed vegetables or a fresh green salad.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: salmon piccata, pan-seared salmon, creamy lemon sauce, caper sauce, quick salmon recipe, Italian salmon
