Creamy Salmon Piccata is a quick and delicious one pot salmon recipe. Seasoned salmon fillets pan seared and served with an incredible creamy lemon piccata sauce. A perfect salmon dish for lunch or dinner!
This is a twist on my classic Salmon Piccata with capers and it has become a few favorite in our family recently. This dish is so flavorful that you will crave it again and again!
Creamy Salmon Piccata
Piccata is one of the easiest and quickest recipes. And I realize that people really love salmon in creamy sauces. My Baked Salmon with Lemon Butter Cream Sauce is one of the most popular salmon recipes on my blog. And today I am going to share another family favorite recipe-Creamy Salmon Piccata. It is a very straightforward recipe, nothing complicated. Only simple ingredients that you most likely have in your fridge.
If you don’t like capers, you can leave them out because this lemon garlic sauce is very flavorful and seriously good even without them.
How do You Pan Sear Salmon
The recipe starts with cooking salmon. Here are a few tricks I’ve found:
- Bring salmon to room temperature and pat dry with paper towel.
- Season salmon with ground black pepper and salt just before pan searing. Dredge in flour (this step is optional).
- Use a good quality non-stick pan for cooking salmon, this guarantees that it will not stick.
- Sear salmon until golden brown over medium-high heat or until cooked through. Don’t move it around.
- Flip and sear another side, it takes about 4-5 minutes per side.
Creamy Piccata Sauce
- Once you've pan seared salmon, transfer it on the plate and cover with foil to keep warm.
- In the same skillet melt butter and sauté garlic until fragrant.
- Add chicken stock/ broth and bring to a simmer.
- Mix corn starch with water and add to the sauce. The recipe calls for coating salmon in flour before pan searing, this helps to thicken the sauce too. If you are on a low carb diet, skip the flour and pan sear seasoned salmon. And also leave out the corn starch. Use Xanthan gum as a thickening agent instead. You will need about half of a teaspoon that has only 1 g of carbs.
- Stir in heavy creamy and add capers. Half and half will work well too.
- Season the sauce with salt and pepper. Return the cooked salmon back into the pan and sprinkle with chopped parsley.
What to serve with Salmon Piccata?
I like to serve this Creamy Salmon Piccata with mashed potatoes or mashed cauliflower. But a side salad or steamed broccoli go really well too.
Still looking for Piccata recipes? Try these!
Easy Chicken Piccata in Creamy Sauce
If you make this Creamy Salmon Piccata be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
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CREAMY SALMON PICCATA
- Total Time: 30 minutes
- Yield: 4
Description
Creamy Salmon Piccata is a quick and delicious one pot salmon recipe. Seasoned salmon fillets pan seared and served with an incredible creamy lemon piccata sauce. A perfect salmon dish for lunch or dinner!
Ingredients
SALMON
- Salmon fillets ( skinless)- 4 ( about 6 oz. / 800 gm)
- Ground black pepper- to taste
- Salt- as needed
- All-purpose flour- ¼ cup, optional
- Vegetable oil- 2 tablespoons, for frying
PICCATA SAUCE
- Unsalted butter- 2 tablespoons
- Garlic cloves ( minced)- 1 tablespoon
- Low-sodium chicken stock/broth- 1 ¼ cup
- Lemon juice- 4 tablespoons
- Cornstarch- 1 tablespoon, mixed with 1 tablespoon of water or broth
- Heavy cream- ½ cup
- Capers ( rinsed & drained)- 4 tablespoons
- Ground black pepper- ½ teaspoon
- Fresh parsley ( finely chopped)- 2 tablespoons
- Lemon slices to serve
Instructions
- Season each salmon fillet with salt and ground black pepper. Put ¼ cup of all purpose flour into a flat or shallow dish. Dredge the salmon to coat evenly and shake off excess.
- In a large non-stick pan heat 2 tablespoons of vegetable oil. Once it is hot, add the salmon and cook for about 8-10 minutes, about 4-5 minutes per side. The internal temperature should be 145 F ( 62 C) in the thickest part. Transfer to a plate and cover with foil. Keep aside.
- Melt butter in the same pan over medium high heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken stock/ broth along with lemon juice and bring to a gentle simmer.
- Mix the cornstarch with water or broth and add the mixture into the pan. Whisk immediately to avoid any lumps.
- Stir in the heavy cream and cook for a further minute until the sauce thickens.
- Add the capers and remove from the heat.
- Return the salmon back into the pan. Adjust salt and pepper to your liking. Garnish with chopped parsley and add in lemon slices.
- Serve with mashed potatoes, pasta, steamed broccoli or mashed cauliflower.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Salmon recipes
- Cuisine: Italian
Nutrition
- Calories: 457 kcal
- Sugar: 2 g
- Sodium: 519 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Carbohydrates: 12 g
- Protein: 36 g
- Cholesterol: 126 mg
Keywords: creamy salmon piccata, salmon piccata, piccata, salmon recipes
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Salmon recipes
Salmon looks so beautiful. Love the step by step pics!
★★★★★
Thank you so much , Luna!
Looks great! Can't wait to try it. I love chicken piccata too.
It appears you forgot to mention adding the lemon juice to the sauce in the recipe. When do you do that?
Also if using fresh lemon you can zest it before slicing to get some additional lemon flavor for free.
★★★★★
Thank you for pointing this out, Paul!! You need to add lemon juice along with chicken broth. Lemon zest is more intense than lemon juice, you can use both, but I have the impression that zest has a bitter component and makes the sauce taste bitter the next day.