Description
A rich and flavorful Creamy Salmon Piccata recipe featuring seared salmon fillets in a luscious lemon, caper, and dill cream sauce, perfect for a quick and elegant dinner.
Ingredients
Scale
Main 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
Instructions
- Prepare Salmon: If possible, let the salmon rest at room temperature for 10 minutes for even cooking.
- Heat Pan: Warm a 12-inch heavy-bottomed non-stick skillet over medium-high heat and add olive oil.
- Season and Sear: Dab the salmon dry with paper towels, season both sides lightly with salt and pepper. Place fillets in the skillet and sear until the bottom is golden brown, about 4 minutes. Carefully flip and cook until salmon is cooked through, about 3 minutes.
- Remove Salmon: Transfer salmon to a plate and cover with foil to keep warm, leaving about 1 teaspoon of oil in the skillet.
- Sauté Garlic: Add minced garlic to the skillet and sauté just until golden brown, about 20 seconds.
- Simmer Broth: Pour in 1 1/4 cups chicken broth and let simmer until reduced by half, about 4 minutes.
- Make Slurry: In a small bowl, whisk together the remaining 1 tablespoon chicken broth with the cornstarch until smooth.
- Thicken Sauce: While stirring, pour the cornstarch mixture into the reduced broth and cook until thickened, about 1 minute.
- Add Cream and Flavorings: Stir in heavy cream, butter, fresh lemon juice, and minced dill. Remove the skillet from heat.
- Combine and Serve: Return salmon to the skillet and spoon the sauce over each fillet. Sprinkle with rinsed capers and minced parsley before serving immediately.
Notes
- Letting the salmon rest at room temperature helps prevent uneven cooking inside.
- Use low-sodium chicken broth to control saltiness in the sauce.
- Patting the salmon dry ensures a good sear and prevents steaming.
- Rinsing capers removes excess saltiness and improves flavor balance.
- Serve with steamed vegetables or a light salad for a complete meal.
- To make it dairy-free, substitute heavy cream and butter with coconut cream and vegan butter.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 115 mg
