Name: Creamy Salmon Piccata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 (6 oz) skinless salmon fillets; 1 Tbsp olive oil; Salt and freshly ground black pepper; 1 Tbsp minced garlic (3 cloves); 1 1/4 cups low-sodium chicken broth; 1 Tbsp low-sodium chicken broth (for slurry); 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

Jump to Recipe· 4.9 from 15 reviews

If you’re on the hunt for a dinner that’s quick, elegant, and downright comforting, you’re going to absolutely love this Creamy Salmon Piccata Recipe. Trust me, it’s the kind of meal that feels fancy enough for guests but comes together so easily you’ll want to make it on a busy weeknight. The silky lemony sauce paired with tender salmon is a combo that’s hard to beat. Keep reading and I’ll walk you through every step so you nail it every time!

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Why This Recipe Works

Simple yet sophisticated: Creamy sauce with zesty lemon and capers elevates the salmon effortlessly.
Quick cooking: Salmon cooks fast, and the sauce comes together in about 15 minutes, perfect for weeknights.
Balanced flavors: Herb freshness from dill and parsley balances the richness of cream and butter.
Adaptable and forgiving: You can easily adjust lemon or cream amounts to suit your taste for a perfect piccata every time.

Creamy Salmon Piccata, salmon piccata with creamy sauce, lemon salmon skillet dish, quick salmon dinner, elegant fish recipes - The image shows four golden-brown cooked salmon fillets in a black pan filled with a creamy white sauce. The sauce has green capers and is sprinkled with chopped fresh parsley all over. Each fillet is topped with a small wedge of lemon and a drizzle of the creamy sauce. The pan rests on a surface with a white marbled texture, and some parsley leaves are visible near the bottom left corner. The overall look is fresh and rich, with warm orange salmon contrasting the light sauce and green herbs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Salmon Piccata Recipe shines because of its ingredient harmony. Each component plays a role—fresh lemon juice adds bright acidity, while capers bring a salty pop that cuts through the richness of the cream and butter. I always recommend using skinless salmon fillets for quick cooking and beautiful sauce coating. Ready to shop smart? Let me explain why each ingredient makes a difference.

Creamy Salmon Piccata, salmon piccata with creamy sauce, lemon salmon skillet dish, quick salmon dinner, elegant fish recipes - Flat lay of a fresh, skinless salmon fillet with a vibrant pink hue, a small white bowl of golden olive oil, a few sprigs of bright green fresh dill, a small white bowl of minced garlic cloves, a small white bowl of light yellow fresh lemon juice, a small white bowl of thick white heavy cream, a small white bowl of pale yellow butter, a few green fresh parsley leaves, a small white bowl filled with small greenish-gray capers, a few whole uncracked brown eggs, a small white bowl of clear low-sodium chicken broth, and a small white bowl containing pale white cornstarch powder, all arranged in perfect symmetry on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillets: Choose fresh, firm, skinless fillets for even cooking and easy sauce absorption.
Olive oil: Adds mild fruitiness and helps sear the fish without overpowering flavors.
Garlic: Gives a savory kick and aroma; sauté just until golden to avoid bitterness.
Low-sodium chicken broth: Provides a flavorful base for the sauce without making it too salty.
Cornstarch: Thickens the sauce gently, giving it that luscious, creamy texture.
Heavy cream: Enriches the sauce, making it silky and indulgent.
Lemon juice: Offers that signature tang of piccata, brightening every bite.
Butter: Adds silkiness and depth, plus a subtle richness to the sauce.
Fresh dill: Brings herbaceous freshness that pairs beautifully with salmon.
Capers: Their briny pop contrasts the creaminess, giving the dish complexity.
Fresh parsley: A final sprinkle for color and a light, peppery note.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by playing around with the herbs and tanginess. You can definitely twist it to suit your cravings or dietary needs. Whether you want it lighter, dairy-free, or packed with extra zest, there’s a way to make it work.

Variation: I sometimes swap heavy cream for coconut milk to make a dairy-free version that’s just as creamy with a subtle coconut twist.
More zing: Adding a splash of white wine to the broth before reducing gives the sauce an extra layer of flavor.
Herb swap: Tried rosemary or tarragon for a different herbal note—both turned out delicious in their own way.
Spice it up: If you like a gentle heat, a pinch of crushed red pepper flakes adds a nice warmth without overpowering the dish.

Step-by-Step: How I Make Creamy Salmon Piccata Recipe

Step 1: Prep and Season Your Salmon

Start by letting your salmon sit out at room temperature for about 10 minutes if you have the time. This little step helps the fish cook evenly and stay tender. Then, dab the fillets dry with paper towels—moisture is the enemy of a crisp sear. Give both sides a light seasoning of salt and freshly ground black pepper. Simple, but important!

Step 2: Sear the Salmon to Golden Perfection

Heat your skillet over medium-high to get it nice and hot before adding olive oil. Place the salmon fillets in the pan, skin side down if your fillets had skin, or just one side if skinless. Let the bottom turn a beautiful golden brown—this usually takes about 4 minutes. Resist the urge to move them around! Then flip carefully and cook for another 2 to 3 minutes until the fillets are just cooked through. Remember, salmon continues to cook a bit after you take it off the heat, so avoid overcooking here.

Step 3: Make the Creamy Piccata Sauce

Once your salmon’s resting covered on a plate, leave about a teaspoon of oil in the skillet for flavor. Add your minced garlic and sauté for just 20 seconds until it curls and turns golden—don’t let it burn! Pour in the chicken broth and let it simmer until the liquid reduces by half, which takes around 4 minutes. Meanwhile, whisk together the remaining one tablespoon of broth with cornstarch—this slurry is the magic that thickens your sauce without lumps.

As you whisk the slurry into the reduced broth, keep stirring until the sauce thickens, about a minute. Then stir in heavy cream, butter, fresh lemon juice, and minced dill. The sauce should be silky and luscious now! Remove the skillet from heat and nestle the salmon back in. Spoon sauce over the fillets generously.

Step 4: Garnish and Serve Right Away

Finish off your dish with a sprinkle of capers and minced fresh parsley. These little touches add a burst of flavor and make your plate look as good as it tastes. Serve immediately to enjoy that perfect contrast of warm creamy sauce and tender salmon.

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Pro Tips for Making Creamy Salmon Piccata Recipe

Room Temp Fish: Letting salmon rest outside the fridge for 10 minutes ensures even cooking and a juicier bite.
Don’t Skip Patting Dry: Removing moisture before searing helps you get that perfect golden crust without steaming the fish.
Watch Your Garlic: Garlic goes from golden delicious to burnt bitter very fast—20 seconds is just right!
Sauce Thickness: Add cornstarch slurry gradually and keep whisking to avoid lumps and get a silky smooth piccata sauce.

How to Serve Creamy Salmon Piccata Recipe

Creamy Salmon Piccata, salmon piccata with creamy sauce, lemon salmon skillet dish, quick salmon dinner, elegant fish recipes - The image shows three cooked salmon fillets in a pan with a creamy white sauce. Each fillet is a bright orange color with a slightly crispy, browned surface and is sprinkled with small green herbs. The sauce is thick and white with herbs and pepper mixed inside, covering parts of the salmon and filling the pan around them. There are small lemon wedges, light yellow in color, placed in the sauce near the fillets. A silver spoon is pouring more sauce over one fillet on the right side. The surface underneath the pan is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always keep it simple with fresh parsley and capers as garnishes—they add that vibrant green pop and a salty tang that balances the creaminess. Sometimes I add a lemon wedge on the side for folks who like an extra squirt of citrus brightness.

Side Dishes

This dish pairs beautifully with light sides like garlic mashed potatoes, steamed asparagus, or a simple arugula salad with a lemon vinaigrette. I love tossing some buttered noodles on the plate too; the creamy sauce clings perfectly to them!

Creative Ways to Present

For special occasions, I’ve plated this salmon piccata on a bed of lemon-infused quinoa or with roasted seasonal veggies arranged in colorful rows. A drizzle of extra sauce artistically splashed around the edges gives it that bistro feel that always wows my dinner guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well for up to 2 days in an airtight container in the fridge. I recommend storing the salmon and sauce together so the flavors meld even better overnight. Just be sure to cool to room temperature before refrigerating to keep your salmon tender.

Freezing

While I don’t usually freeze salmon piccata because the cream sauce changes texture slightly, you can freeze the cooked salmon separately without sauce. Then make a fresh batch of sauce when ready to serve for best results.

Reheating

To reheat, gently warm salmon in a skillet over low heat, spooning sauce over to keep it moist. Avoid microwaving if you can—it tends to dry out the fish and break the sauce. A quick stovetop reheat preserves texture and that creamy goodness.

FAQs

Can I use frozen salmon for this Creamy Salmon Piccata Recipe?

Yes, you can! Just make sure to thaw the salmon thoroughly and pat it dry before cooking. This helps achieve a nice sear and prevent excess moisture from diluting your sauce.
What can I substitute for heavy cream to lighten the sauce?

You can use half-and-half or a mixture of milk and Greek yogurt (added off the heat) for a lighter sauce, though it won’t be quite as rich and creamy. Coconut milk is a great dairy-free alternative that still offers creaminess with a subtle flavor twist.
How do I know when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork but still looks moist in the center; overcooking leads to dryness. Keep an eye on color change—from translucent to opaque—and rely on timing: about 6-7 minutes total over medium-high heat for 6 oz fillets.
Can I use white wine instead of chicken broth in the sauce?

Absolutely! Swapping chicken broth for dry white wine adds a lovely depth and brightness to the sauce. Just simmer the wine until reduced by half before adding the cornstarch slurry to thicken.

Final Thoughts

This Creamy Salmon Piccata Recipe remains one of my absolute go-tos when I want a meal that feels special without complicated steps. I’m always amazed how such simple ingredients come together to create layered flavors that impress every time. I hope you enjoy making it as much as I do—grab your skillet, and let’s get cooking!

Creamy Salmon Piccata Recipe