Description
This Creamy Salmon Piccata recipe features tender, pan-seared salmon fillets topped with a luscious lemon-dill cream sauce enriched with capers and fresh herbs. It’s a quick and elegant dish perfect for a flavorful dinner.
Ingredients
Scale
Salmon
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper to taste
Sauce
- 1 Tbsp minced garlic (3 cloves)
- 1 1/4 cups low-sodium chicken broth
- 1 Tbsp low-sodium chicken broth
- 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: Let the salmon rest at room temperature for 10 minutes if time allows to ensure even cooking.
- Heat Skillet: Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat and add olive oil.
- Season Salmon: Pat the salmon fillets dry with paper towels and season both sides lightly with salt and freshly ground black pepper.
- Sear Salmon: Place salmon fillets in the hot skillet and sear until the bottom is golden brown, about 4 minutes. Carefully flip the salmon and cook until cooked through, about 3 minutes longer.
- Keep Salmon Warm: Transfer the cooked salmon to a plate, cover with foil to keep warm, and leave 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, taking care not to burn it.
- Reduce Broth: Pour in 1 1/4 cups chicken broth and let it simmer until reduced by half, about 4 minutes.
- Thicken Sauce: In a small bowl, whisk the remaining 1 tablespoon chicken broth with cornstarch until smooth. While whisking, slowly pour this mixture into the reduced broth in the skillet. Cook and stir for about 1 minute until thickened.
- Add Cream and Flavorings: Stir in heavy cream, butter, fresh lemon juice, and minced dill. Remove the skillet from heat.
- Combine and Serve: Return the salmon to the skillet and spoon the sauce over each fillet. Sprinkle with rinsed capers and minced parsley. Serve immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Use fresh lemons for the best flavor in the lemon juice.
- Ensure the skillet is hot before adding salmon to achieve a perfect sear.
- Do not overcook the salmon; it should be moist and flaky.
- Capers add a salty tang; rinse them well to tone down the saltiness if desired.
Nutrition
- Serving Size: 1 fillet
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 110 mg
