why make this recipe
This dish is quick, bright, and creamy. It gives you rich salmon with a tangy lemon sauce that is easy to cook on a weeknight.
introduction
Creamy Lemon Garlic Salmon Piccata combines simple ingredients for a tasty meal. If you want a different spice profile, try the best Moroccan salmon recipe for a spiced version.
how to make Creamy Lemon Garlic Salmon Piccata
Heat oil in a skillet and cook seasoned salmon until it is just done. Remove the fish and make the sauce in the same pan. Add garlic, lemon juice and zest, chicken broth, heavy cream, and capers. Let the sauce warm and thicken a little, then put the salmon back in the pan and spoon the sauce over it.
Ingredients :
- 2 salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 lemon, zested and juiced
- 2 tablespoons capers
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- Heat olive oil in a skillet over medium heat.
- Season the salmon fillets with salt and pepper, and add them to the skillet. Cook for about 4-5 minutes per side, or until cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, lemon juice, and zest, scraping up any brown bits from the pan.
- Stir in the heavy cream and capers, and let it simmer for a couple of minutes until slightly thickened.
- Return the salmon to the skillet, coating it with the sauce.
- Garnish with fresh parsley and serve warm.
how to serve Creamy Lemon Garlic Salmon Piccata
Serve the salmon over rice, pasta, or mashed potatoes to catch the sauce. Add a side of steamed vegetables or a green salad for color and texture. Spoon extra sauce over the fish at the table.
how to store Creamy Lemon Garlic Salmon Piccata
Cool to room temperature and put in an airtight container. Store in the fridge for up to 2 days. Reheat gently in a pan over low heat so the cream does not split. Do not freeze the cooked creamy sauce; it can separate when thawed.
tips to make Creamy Lemon Garlic Salmon Piccata
- Pat the salmon dry so it browns well in the pan.
- Do not overcook the salmon; it should flake easily and stay moist.
- Warm the sauce gently and watch the cream so it does not boil.
- Taste the sauce and add a little more lemon or salt if needed.
- Use fresh lemon juice for the best bright flavor.
variation (if any)
- Use white wine instead of chicken broth for a different depth of flavor.
- Replace heavy cream with half-and-half for a lighter sauce (it may be thinner).
- Add a tablespoon of butter to the sauce for extra richness.
- Swap capers for green olives for a milder briny note.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw the salmon fully and pat dry before cooking. Cook times stay about the same.
Q: Can I make the sauce without cream?
A: You can use a mix of broth and a splash of milk, but the sauce will be thinner and less rich.
Q: How do I know when the salmon is cooked?
A: The salmon flakes with a fork and is opaque inside. Aim for an internal temperature of 125–130°F (52–54°C) for medium.
Q: Can I make this ahead?
A: You can cook the salmon and sauce, cool, and refrigerate. Reheat gently before serving but use within 2 days.
Creamy Lemon Garlic Salmon Piccata
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Pescatarian
Description
A quick and creamy dish featuring rich salmon with a tangy lemon sauce, perfect for a weeknight dinner.
Ingredients
- 2 salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 lemon, zested and juiced
- 2 tablespoons capers
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Season the salmon fillets with salt and pepper, and add them to the skillet. Cook for about 4-5 minutes per side, or until cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, lemon juice, and zest, scraping up any brown bits from the pan.
- Stir in the heavy cream and capers, and let it simmer for a couple of minutes until slightly thickened.
- Return the salmon to the skillet, coating it with the sauce.
- Garnish with fresh parsley and serve warm.
Notes
Pat the salmon dry for better browning. Do not overcook the salmon; it should flake easily and stay moist. Use fresh lemon juice for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 80mg
