Creamy lemon garlic salmon piccata is a rich and flavorful twist on the classic Italian dish. I take tender, pan-seared salmon fillets and simmer them in a silky lemon-garlic cream sauce with briny capers and fresh herbs. It’s zesty, creamy, and comforting—perfect over pasta, mashed potatoes, or a bed of sautéed greens.
Why You’ll Love This Recipe
I love this recipe because it balances brightness and richness in every bite. The sauce is velvety but not too heavy, thanks to the sharp pop of lemon and the slight tang of capers. It’s easy enough to make on a weeknight, but it feels special enough for a date night at home. The salmon stays moist and flaky, and that creamy garlic-lemon sauce? I always want to lick the pan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Salmon fillets (skinless or skin-on, as preferred)
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Salt
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Black pepper
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Olive oil
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Butter
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Garlic, minced
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Chicken broth or dry white wine
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Lemon juice and zest
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Heavy cream
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Capers, drained
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Fresh parsley, chopped
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Optional: cornstarch slurry for a thicker sauce
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Optional: grated Parmesan for added richness
Directions
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I season the salmon fillets with salt and pepper on both sides.
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In a large skillet, I heat olive oil and sear the salmon for 4–5 minutes per side, depending on thickness, until golden and cooked through. I remove the salmon and set it aside.
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In the same skillet, I melt a bit of butter and sauté the garlic until fragrant, about 30 seconds.
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I deglaze the pan with chicken broth or white wine, scraping up any bits stuck to the bottom.
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I stir in the lemon juice, zest, and heavy cream, letting it simmer for a few minutes until slightly thickened.
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I add the capers and return the salmon to the pan, spooning the sauce over the fillets to coat.
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I simmer everything together for another 2–3 minutes, then garnish with parsley before serving.
Servings and timing
This recipe makes 2–3 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I add baby spinach or kale to the sauce for extra greens. I’ve also used coconut cream for a dairy-free option, and it still tastes delicious with a tropical twist. For extra flavor, I add a sprinkle of Parmesan or red pepper flakes. If I’m in the mood for pasta, I toss cooked linguine or angel hair right into the sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the salmon in a skillet with a splash of broth or cream to loosen the sauce. I avoid the microwave so the salmon doesn’t dry out. This dish is best enjoyed fresh but still tasty the next day.
FAQs
Can I use frozen salmon?
Yes, I just thaw it completely and pat it dry before cooking. Dry salmon sears better and gives a crispier finish.
What can I substitute for heavy cream?
I’ve used half-and-half or coconut cream with great results. Just note the sauce will be slightly thinner without heavy cream.
Do I need to use capers?
Capers give that classic piccata tang, but if I don’t have them, I sometimes use chopped green olives or skip them for a more mellow flavor.
Can I make this ahead?
I cook the salmon and sauce separately, then combine and reheat gently just before serving. The sauce can be made ahead and stored in the fridge for 1–2 days.
What side dishes go well with this?
I like serving it over pasta, mashed potatoes, or rice. It also pairs well with roasted veggies, steamed asparagus, or a crisp green salad.
Conclusion
Creamy lemon garlic salmon piccata is everything I love in a quick, elegant dinner—flaky salmon, bold lemon flavor, and a rich, garlicky cream sauce that ties it all together. Whether I’m cooking for myself or someone special, this dish always delivers comfort and flavor in every bite.
