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