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Creamy Lemon Garlic Salmon Piccata

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Creamy lemon garlic salmon piccata is a bright and comforting dish made with pan-seared salmon fillets simmered in a rich lemon-garlic cream sauce with capers and herbs. It’s elegant yet easy enough for weeknights.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2–3 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

  • 23 salmon fillets (skinless or skin-on)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth or dry white wine
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup heavy cream
  • 2 tablespoons capers, drained
  • 12 tablespoons chopped fresh parsley
  • Optional: 1 teaspoon cornstarch + 1 tablespoon water (slurry)
  • Optional: 2 tablespoons grated Parmesan cheese

Instructions

  1. Season salmon fillets with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium heat. Sear salmon for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
  4. Deglaze the pan with chicken broth or wine, scraping up browned bits.
  5. Add lemon juice, lemon zest, and heavy cream. Simmer for 3–4 minutes until slightly thickened.
  6. Stir in capers. For a thicker sauce, add cornstarch slurry and simmer 1–2 minutes.
  7. Return salmon to the pan and spoon sauce over fillets. Simmer for 2–3 minutes more.
  8. Garnish with chopped parsley (and Parmesan, if using) before serving.

Notes

  • Use half-and-half or coconut cream as a lighter or dairy-free alternative.
  • Add baby spinach or kale for extra greens in the sauce.
  • Serve over pasta, mashed potatoes, or sautéed greens for a full meal.
  • Reheat gently in a skillet to maintain salmon texture.
  • Substitute capers with chopped green olives for a similar briny flavor.

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