Salmon with Capers Cream Sauce

5 from 3 votes

Salmon with Capers Cream Sauce

This Salmon with Capers Cream Sauce is a restaurant-quality, one-pan dish that comes together in minutes. Perfectly seasoned salmon fillets are pan-seared until golden and served in a rich, velvety lemon piccata sauce infused with garlic, capers, and a hint of cream.

Prep Time5

Cook Time25

Course: Salmon recipes

Cuisine: Italian

Keyword: creamy salmon piccata, piccata, salmon piccata, salmon recipes

Servings:

Author: Tatiana

Equipment

Ingredients

For the Salmon

4 skinless salmon fillets each about 6 ounces or 170g
salt and pepper to taste
¼ cup all-purpose flour optional
1 tablespoon olive oil
2 tablespoons unsalted butter divided

For the Creamy Piccata Sauce

1 tablespoon garlic cloves minced
⅓ cup dry white wine
1 cup low-sodium chicken stock or broth
1-2 teaspoons cornstarch or corn flour, for thickening
2 tablespoons freshly squeezed lemon juice adjust to taste
½ cup heavy cream
4 tablespoons capers rinsed and drained (for a briny, tangy flavor)
2-4 tablespoons fresh parsley coarsely chopped (for garnish)
4 lemon slices to serve

Instructions

Season 4 skinless salmon fillets with salt and pepper on both sides. Dredge lightly in ¼ cup all-purpose flour, shaking off excess.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sear salmon for 4 minutes per side until golden and just cooked through. Transfer to a plate, tent with foil, and set aside.
Melt the remaining 1 tablespoon butter in the same pan. Sauté 1 tablespoon garlic cloves (minced) for 1 minute until fragrant. Deglaze with ⅓ cup dry white wine, scraping up browned bits, and simmer until nearly evaporated.
Add 1 cup low-sodium chicken stock or broth and 2 tablespoons freshly squeezed lemon juice, then bring to a boil for 1 minute. Whisk 1 teaspoons cornstarch with 2 tablespoons water, then stir into the pan to slightly thicken. If needed, repeat with remaining cornstarch. Stir in ½ cup heavy cream and 4 tablespoons capers, then remove from heat.
Return salmon to the pan, spooning sauce over the fillets. Garnish with 2-4 tablespoons fresh parsley, black pepper, and lemon slices. Serve immediately over rice, pasta, or vegetables.

Notes

Refrigerate: Store leftovers in an airtight container for up to 2 days.

Reheat: Warm gently on the stovetop over low heat, adding a splash of broth if needed.

Freezing is not recommended due to the creamy sauce, which may separate.

Nutrition