Description
Salmon Piccata is a quick and elegant dish featuring tender salmon fillets cooked in a luscious lemon-caper cream sauce. Ready in just 20 minutes, this recipe combines the bright freshness of citrus and the tangy bite of capers with a rich, creamy finish, making it a perfect weeknight meal or a special occasion dinner.
Ingredients
Scale
Salmon and Seasoning
- 1 tablespoon olive oil
- 1 ½ pounds salmon (cut into 4 equal pieces)
- ½ teaspoon kosher salt (plus 1 teaspoon extra for sauce)
- ½ teaspoon garlic powder
- ¼ cup all purpose flour (for dredging)
Sauce
- 2 tablespoons unsalted butter
- 1 medium shallot (finely chopped)
- ½ cup chicken broth (or use veggie broth)
- 1 lemon (zested and juiced)
- 3 tablespoons capers (drained)
- 1 cup heavy cream
Garnish
- 1 tablespoon dill (finely chopped for serving)
- Optional: lemon slices for serving
Instructions
- Prepare the Salmon: Cut the salmon into four equal pieces. Season each piece evenly with ½ teaspoon garlic powder and ½ teaspoon kosher salt on all sides. Dredge each salmon piece thoroughly in the all-purpose flour, coating all surfaces.
- Cook the Salmon: Heat a pan over medium heat and add the olive oil. Place the salmon pieces in the pan and cook for 2 minutes on one side. Flip and cook for another 2 minutes, ensuring the fish is only partially cooked and not overdone. Remove the salmon from the pan and set aside on a plate.
- Sauté Shallots: Add the finely chopped shallot to the same pan along with the butter and the remaining 1 teaspoon kosher salt. Cook for 2 to 3 minutes until the shallots become soft and translucent.
- Deglaze and Reduce: Stir in the capers, lemon juice, chicken broth, and lemon zest. Allow the mixture to simmer and reduce by about half, approximately 2 minutes.
- Add Cream and Simmer: Pour in the heavy cream and stir to combine. Taste the sauce and adjust the seasoning if needed. Let the sauce simmer gently on low heat for 3 to 4 minutes to thicken slightly.
- Finish Cooking Salmon in Sauce: Return the salmon pieces to the pan. Cook over medium-low heat for an additional 3 to 4 minutes, spooning the sauce over the salmon frequently. The salmon should be cooked through and flake easily with a fork while the sauce further thickens.
- Garnish and Serve: Sprinkle the finely chopped fresh dill over the salmon. Optionally, tuck in lemon slices for extra flavor and presentation. Serve immediately with your choice of mashed potatoes, orzo pasta, vegetables, or salad.
Notes
- Do not overcook the salmon during the initial pan-searing to avoid dryness; it will finish cooking in the sauce.
- Fresh lemon zest and juice add brightness, so adjust lemon quantity based on preference.
- You can substitute chicken broth with vegetable broth to keep it pescatarian-friendly.
- Serve with a light side like steamed veggies or a fresh salad to balance the richness of the creamy sauce.
- Use fresh dill for garnish to enhance the herbal notes in the dish.
