Introduction

This Creamy Lemon Salmon Piccata recipe combines tender salmon fillets with a bright and tangy lemon sauce enriched with creamy butter and capers. It’s a quick and flavorful dish perfect for a weeknight dinner or special occasion.

A piece of salmon with a crispy, golden-brown grilled top layer sits in the center of a round white plate. The salmon is topped with a creamy light yellow sauce that has fresh green herb pieces and small green peas scattered across. Three lemon halves, bright yellow and shiny, are placed around and on top of the salmon, slightly soaked in the sauce. The sauce pools around the salmon, showing a smooth and slightly thick texture. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound salmon fillets (skinless) – Choose fresh salmon for the best flavor.
1 teaspoon salt – Enhances the natural taste of the salmon.
1/2 teaspoon black pepper – Adds a subtle kick to the dish.
2 tablespoons olive oil – Used for cooking the salmon, providing healthy fats.
3 tablespoons unsalted butter – Adds richness to the sauce.
3 cloves garlic (minced) – Infuses the dish with aromatic flavor.
1 cup chicken broth – Forms the base of the creamy sauce.
1/4 cup fresh lemon juice (about 2 lemons) – Brings brightness and acidity to the dish.
1/4 cup heavy cream – Creates the creamy texture of the sauce.
1/4 cup capers (rinsed and drained) – Adds a tangy, briny flavor.
1/4 cup fresh parsley (chopped) – For garnish and a pop of color.
Lemon slices – For garnish, enhancing the visual appeal.

Instructions

Step 1: Place the salmon fillets on a clean cutting board and season both sides generously with salt and black pepper. Set aside while you prepare the skillet.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, cook the salmon fillets for about 4-5 minutes on each side until golden brown and cooked through. Remove salmon from the skillet and set aside on a plate.
Step 3: In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Step 4: Pour in 1 cup of chicken broth and 1/4 cup of fresh lemon juice. Use a wooden spoon to scrape up any browned bits from the pan. Bring the mixture to a gentle simmer and cook for 2-3 minutes to meld the flavors.
Step 5: Stir in 1/4 cup heavy cream and 1/4 cup rinsed and drained capers. Let the sauce simmer for another 2-3 minutes until it thickens slightly.
Step 6: Return the cooked salmon to the skillet, spooning some sauce over the fillets. Garnish with chopped fresh parsley and lemon slices before serving.

Tips & Variations

For a lighter option, substitute half-and-half or coconut milk for the heavy cream.
If fresh lemons are unavailable, bottled lemon juice can be used, though fresh juice offers the best flavor.
Serve with steamed vegetables or over pasta for a complete meal.
To avoid overcooking, use a thermometer to check the salmon’s internal temperature reaches 145°F (63°C).

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating. Avoid microwaving to maintain texture and flavor.

How to Serve

A close-up of a golden brown grilled salmon fillet resting on a shallow white bowl filled with creamy light yellow sauce. The sauce has green peas and chopped fresh green herbs scattered throughout, with halved yellow lemons placed on top and around the fish. The salmon has clear grill marks and a slightly crispy texture on the edges, contrasting with the smooth, rich sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw completely in the refrigerator before cooking to ensure even cooking and best texture.

Can this recipe be made dairy-free?

Yes, substitute the heavy cream with coconut cream or a dairy-free creamer, and use olive oil or a vegan butter alternative instead of unsalted butter.