If you love bright, rich, and restaurant-quality seafood dishes, this Creamy Lemon Garlic Salmon Piccata will absolutely win you over. Tender, flaky salmon fillets are seared to perfection, then coated in a velvety lemon-garlic cream sauce with briny capers and a hint of white wine. It’s elegant enough for special occasions yet easy enough for a weeknight dinner.
The first time I made this dish, I was amazed at how quickly it came together—and how impressive it looked on the table. Once, I swapped the salmon for cod, and it worked beautifully. The creamy sauce, bursting with lemon and garlic, coats the salmon in layers of flavor that balance richness with brightness. Serve it with pasta, mashed potatoes, or steamed asparagus for a dinner that feels gourmet but couldn’t be simpler.
Why You’ll Love This Recipe
This Creamy Lemon Garlic Salmon Piccata combines the refreshing tang of lemon with the richness of cream and the delicate saltiness of capers. It’s quick, flavorful, and incredibly satisfying. The sauce alone is irresistible—silky, garlicky, and just the right amount of tart. Plus, it’s made in one pan, making cleanup as easy as the cooking itself.
Print
Creamy Lemon Garlic Salmon Piccata: Elegant, Zesty, and Indulgently Delicious
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
A luxurious, restaurant-quality salmon dish featuring pan-seared fillets in a creamy lemon garlic piccata sauce with capers — rich, tangy, and full of fresh flavor.
Ingredients
- 4 salmon fillets (about 6 ounces each), skin on or off
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- ½ cup chicken broth (or dry white wine)
- ¾ cup heavy cream
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Fresh parsley and lemon slices, for garnish
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear salmon for 3–4 minutes per side, until golden and just cooked through. Remove and set aside.
- Reduce heat to medium. Add remaining butter and minced garlic to the same skillet. Sauté for 30 seconds until fragrant.
- Pour in chicken broth (or wine) and simmer for 2 minutes, scraping up any browned bits from the pan.
- Add heavy cream, lemon juice, lemon zest, and capers. Stir and simmer for 3–4 minutes until slightly thickened.
- If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes until the sauce reaches your desired consistency.
- Return the salmon fillets to the skillet and spoon sauce over the top. Simmer gently for 2 minutes to reheat and coat the fish.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- Use freshly squeezed lemon juice for the best flavor balance of tang and creaminess.
- Replace heavy cream with half-and-half or coconut cream for a lighter version.
- This dish pairs beautifully with angel hair pasta, mashed potatoes, or steamed asparagus.
- If using skin-on salmon, sear skin-side down first to get a crispy finish.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pan-Seared / Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets (skinless or skin-on) – Fresh, tender, and rich in flavor.
Salt and black pepper – Essential for seasoning the salmon perfectly.
Flour – Lightly coats the salmon for a golden crust and helps thicken the sauce.
Olive oil and butter – Create a rich base for searing the salmon and building the sauce.
Garlic (minced) – Adds warmth and depth to the creamy lemon sauce.
Chicken broth or seafood stock – Forms the base of the sauce, balancing richness with savory flavor.
Dry white wine (optional) – Adds brightness and a restaurant-quality finish.
Heavy cream – Creates the luxurious, creamy texture of the sauce.
Lemon juice and zest – Brighten the sauce with zesty acidity.
Capers – Provide a briny, tangy contrast that defines piccata flavor.
Parmesan cheese (optional) – Adds a subtle nutty depth to the creamy sauce.
Fresh parsley – For garnish and color.
Directions
- Season and coat the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper, then lightly dredge in flour, shaking off the excess.
- Sear the salmon: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side, or until golden and just cooked through. Remove and set aside.
- Make the sauce base: In the same skillet, add the remaining butter and minced garlic. Sauté for 30 seconds until fragrant. Deglaze the pan with white wine (if using), scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
- Add broth and lemon: Stir in chicken broth, lemon juice, and lemon zest. Simmer for another 2 minutes.
- Make it creamy: Lower the heat and stir in the heavy cream. Simmer gently until the sauce thickens slightly, about 3–4 minutes. Add capers and Parmesan (if using).
- Return the salmon: Place the salmon back into the pan and spoon the sauce over the top. Let it warm through for 2–3 minutes.
- Serve: Garnish with chopped parsley and extra lemon slices. Serve hot with pasta, rice, or roasted vegetables.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking. It’s a quick yet impressive dinner that tastes like something straight out of a fine dining restaurant.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to restore the sauce’s texture. Avoid microwaving for too long to prevent the salmon from drying out.
Variations and Customizations
Garlic Butter Piccata
Add more garlic and skip the cream for a lighter, buttery sauce.
Lemon Herb Salmon Piccata
Add fresh thyme or dill for an herby flavor twist.
Dairy-Free Version
Use coconut cream or a dairy-free alternative instead of heavy cream.
Spicy Kick
Add red pepper flakes or a pinch of cayenne for a subtle heat.
Parmesan Crusted Salmon Piccata
Mix Parmesan into the flour before coating the salmon for extra crispiness.
White Wine Lovers’ Version
Increase the wine and reduce the cream for a tangier, more traditional piccata flavor.
FAQs
1. Can I use frozen salmon?
Yes, just thaw it completely and pat dry before cooking.
2. What can I use instead of wine?
Use extra chicken broth with a splash of apple cider vinegar or lemon juice.
3. Can I use half-and-half instead of cream?
Yes, though the sauce will be slightly thinner.
4. Can I use other fish?
Yes—cod, halibut, or trout all work wonderfully in this recipe.
5. Can I add vegetables?
Absolutely—spinach, asparagus, or cherry tomatoes are great additions.
6. What’s the best pasta to serve with it?
Linguine, angel hair, or orzo all complement the sauce beautifully.
7. How can I make the sauce thicker?
Simmer it longer or whisk in a teaspoon of cornstarch mixed with water.
8. Can I make this ahead of time?
You can prepare the sauce ahead and cook the salmon fresh before serving.
9. Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
10. What wine pairs best with this dish?
A crisp white like Sauvignon Blanc or Pinot Grigio complements it perfectly.
Conclusion
Creamy Lemon Garlic Salmon Piccata is the perfect blend of elegance and comfort—a rich, zesty dish that’s both easy to make and sure to impress. With its tender salmon, tangy lemon cream sauce, and the distinctive flavor of capers, this recipe delivers restaurant-quality flavor in just half an hour. Whether for date night, dinner parties, or a weeknight treat, this dish is guaranteed to make you feel like a gourmet chef right at home.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!