Creamy Salmon Piccata Recipe

ByJulia
Jump to Recipe·5 from 20 reviews

If you’re on the hunt for a dish that feels fancy but comes together fast — something cozy yet bright — this Creamy Salmon Piccata Recipe is your new best friend. I stumbled upon this twist on the classic piccata and since then, it’s been a weekly go-to when I want that silky sauce and zesty lemon goodness paired with tender salmon. Stick around because I’ll share everything you need to nail it perfectly at home.

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Why This Recipe Works

  • Perfectly Balanced Flavors: The bright lemon juice and briny capers cut through the rich cream and butter to keep every bite lively.
  • Tender, Juicy Salmon: Searing the fillets skinless ensures you get a beautiful golden crust without fuss or excess oil.
  • Quick and Easy Sauce: The sauce comes together in minutes right in the pan you cooked the salmon, making cleanup a breeze.
  • Elegant Yet Weeknight Friendly: It looks restaurant-worthy but you’ll be amazed at how simple it really is.
Creamy Salmon Piccata, salmon piccata with creamy sauce, easy salmon recipes, lemon salmon skillet, quick seafood dinner - The image shows four golden-brown cooked salmon fillets in a black pan filled with a creamy white sauce. The sauce has green capers and is sprinkled with chopped fresh parsley all over. Each fillet is topped with a small wedge of lemon and a drizzle of the creamy sauce. The pan rests on a surface with a white marbled texture, and some parsley leaves are visible near the bottom left corner. The overall look is fresh and rich, with warm orange salmon contrasting the light sauce and green herbs. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Creamy Salmon Piccata Recipe comes down to simple, fresh ingredients that create big flavor. Each component plays a star role, so pick good-quality salmon and fresh herbs for the best results.

Creamy Salmon Piccata, salmon piccata with creamy sauce, easy salmon recipes, lemon salmon skillet, quick seafood dinner - Flat lay of a fresh, skinless salmon fillet with a vibrant pink hue, a small white bowl of golden olive oil, a few sprigs of bright green fresh dill, a small white bowl of minced garlic cloves, a small white bowl of light yellow fresh lemon juice, a small white bowl of thick white heavy cream, a small white bowl of pale yellow butter, a few green fresh parsley leaves, a small white bowl filled with small greenish-gray capers, a few whole uncracked brown eggs, a small white bowl of clear low-sodium chicken broth, and a small white bowl containing pale white cornstarch powder, all arranged in perfect symmetry on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Skinless salmon fillets: Removing skin makes searing clean and easy while keeping the flesh tender and silky.
  • Olive oil: For a heart-healthy sear that adds subtle fruity notes without overpowering.
  • Garlic: Adds aromatic depth and a slight bite, giving richness to the sauce.
  • Low-sodium chicken broth: Keeps the sauce light and flavorful without salting it too much.
  • Cornstarch: The secret to a luxuriously smooth sauce that clings to the salmon perfectly.
  • Heavy cream: Brings that creamy texture that contrasts beautifully with the lemon’s brightness.
  • Fresh lemon juice: The real star that adds tang and freshness for that classic piccata zing.
  • Butter: Means silky richness and a beautifully glossy finish to the sauce.
  • Fresh dill and parsley: Herbs lighten up the sauce with fresh, herbal notes you’ll want every time.
  • Capers: Provide briny bursts of flavor that brighten every forkful and keep it interesting.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Creamy Salmon Piccata Recipe is — it’s easy to customize depending on your mood or pantry. I often tweak herbs or swap cream for yogurt when I’m aiming for something lighter.

  • Variation: Sometimes I swap dill for tarragon or basil for a different herbaceous note — it keeps the dish fresh and exciting each time I make it.
  • Dairy-Free Option: If you’re avoiding dairy, coconut cream works surprisingly well, just be mindful it adds a subtle coconut flavor.
  • More Zest: Add some lemon zest alongside the juice to amplify that citrus punch — I do this when making it for guests!
  • Spicy Kick: A pinch of red pepper flakes stirred into the sauce adds a lovely warmth without overwhelming the piccata’s brightness.

Step-by-Step: How I Make Creamy Salmon Piccata Recipe

Step 1: Bring The Salmon to Room Temperature

Before anything else, I like letting the salmon rest on the counter for about 10 minutes. This helps it cook evenly so you don’t end up with raw bits in the middle while the outside is overdone — it’s a quick step that makes a big difference!

Step 2: Sear the Salmon to Golden Perfection

Heat a good 12-inch non-stick skillet over medium-high heat and add the olive oil. Meanwhile, pat the salmon dry with paper towels — moisture is the enemy of a crispy sear. Season lightly with salt and pepper, then place skinless fillets in the hot pan. Don’t fiddle with them; let them get a golden crust for about 4 minutes before flipping carefully. Cook another 2-3 minutes until just cooked through. Transfer to a plate and tent loosely with foil to keep warm.

Step 3: Build the Sauce Right in the Pan

There’ll be about a teaspoon of oil left in the pan — perfect for sautéing the garlic. Toss it in and stir for about 20 seconds until fragrant and golden but not burnt. Now pour in 1 1/4 cups chicken broth and simmer it until it reduces by half, about 4 minutes. Meanwhile, whisk together the remaining tablespoon of broth with cornstarch in a small bowl.

Step 4: Thicken and Enrich the Sauce

Slowly whisk in the cornstarch mixture to the simmering broth, cooking and stirring until it thickens to a luscious consistency — just around a minute. Then stir in heavy cream, butter, fresh lemon juice, and chopped dill. Remove the pan from heat, nestle the salmon back in, and spoon that heavenly sauce over each fillet.

Step 5: Final Touches & Serve

Sprinkle the piccata with rinsed capers and fresh parsley right before serving. This adds that classic briny tang and a pop of freshness that makes every bite sing. Don’t wait too long—serve immediately to enjoy that silky sauce at its best.

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Pro Tips for Making Creamy Salmon Piccata Recipe

  • Pat Dry for Crispness: Always thoroughly dry the salmon before searing to get that gorgeous golden crust.
  • Don’t Overcook Salmon: Remove from heat when it flakes easily but still looks slightly translucent inside — carryover heat finishes it perfectly.
  • Reserve a Bit of Broth: Whisking cornstarch into a small bit of cold broth prevents lumps and ensures your sauce is silky smooth.
  • Fresh Herbs Last: Add dill and parsley off heat to keep their bright flavors and vibrant color intact.

How to Serve Creamy Salmon Piccata Recipe

Creamy Salmon Piccata, salmon piccata with creamy sauce, easy salmon recipes, lemon salmon skillet, quick seafood dinner - The image shows three cooked salmon fillets in a pan with a creamy white sauce. Each fillet is a bright orange color with a slightly crispy, browned surface and is sprinkled with small green herbs. The sauce is thick and white with herbs and pepper mixed inside, covering parts of the salmon and filling the pan around them. There are small lemon wedges, light yellow in color, placed in the sauce near the fillets. A silver spoon is pouring more sauce over one fillet on the right side. The surface underneath the pan is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a minimalist when it comes to garnishes here—fresh chopped parsley and capers are my go-tos because they bring that fresh crunch and slight saltiness that’s an absolute must. Sometimes I add thin lemon slices or a sprig of dill for the table, which looks stunning and smells wonderful.

Side Dishes

My favorite side dishes to pair with this creamy salmon piccata include roasted asparagus, garlicky mashed potatoes, or even a light quinoa salad with cucumbers and cherry tomatoes. These balance the richness and keep the meal feeling fresh and satisfying.

Creative Ways to Present

For special occasions, I like serving the salmon on a bed of creamy polenta with a swirl of the sauce around it, topped with a sprinkle of fresh herbs and edible flowers. It’s a showstopper that tastes just as good as it looks!

Make Ahead and Storage

Storing Leftovers

I store leftover salmon and sauce together in an airtight container in the fridge for up to 2 days. The sauce thickens when chilled, so I usually loosen it with a splash of broth or water when reheating.

Freezing

While I recommend eating this salmon fresh for best texture, you can freeze the cooked salmon and separate sauce in airtight containers for up to a month. When thawing, do it overnight in the fridge to keep the best taste and texture.

Reheating

I gently reheat leftovers in a low skillet over medium-low heat to prevent the salmon from drying out. Adding a splash of chicken broth or cream helps bring back that luscious sauce consistency effortlessly.

FAQs

  1. Can I use salmon with skin on for this Creamy Salmon Piccata Recipe?

    Absolutely! If you prefer skin-on salmon, you can still make this recipe work. Just sear the salmon skin-side down first for a crispier texture and cook a bit longer if needed. I suggest leaving the skin on for extra flavor and oils but be sure to adjust cooking time so it cooks evenly.

  2. Is there a substitute for chicken broth?

    If you don’t have chicken broth or want a vegetarian option, vegetable broth works great here. Just opt for low sodium to better control the salt in the sauce, or even water with a pinch of seasoning if needed.

  3. How do I know when the salmon is cooked perfectly?

    The salmon should flake easily with a fork but still remain moist and slightly translucent in the center. Overcooking leads to dryness, so keep an eye on the timing and remove it from heat just before you think it’s done to allow carryover cooking.

  4. Can I prepare the sauce ahead of time?

    You can make the sauce in advance, but the fresh herbs and lemon juice are best added just before serving for maximum brightness. Reheat the sauce gently and stir in fresh dill and parsley right before spooning over the salmon.

Final Thoughts

This Creamy Salmon Piccata Recipe holds a special spot in my heart because it combines comfort and elegance in a way that feels effortless. Whether you’re cooking for company or just treating yourself after a long day, it’s a dish you’ll keep coming back to for that silky sauce and bright, fresh flavors. Trust me, once you try this, you’ll want to keep salmon piccata on your regular rotation—it’s just that good.

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Creamy Salmon Piccata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Creamy Salmon Piccata is a delicious and elegant dish featuring seared salmon fillets in a luscious lemon-dill cream sauce with capers and fresh herbs. Ready in just 25 minutes, this recipe is perfect for an impressive yet simple dinner.

Ingredients

Salmon

  • 4 (6 oz) skinless salmon fillets
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper to taste

Sauce

  • 1 Tbsp minced garlic (3 cloves)
  • 1 1/4 cups low-sodium chicken broth
  • 1 Tbsp low-sodium chicken broth
  • 2 tsp cornstarch
  • 1/3 cup heavy cream
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter
  • 1 Tbsp minced fresh dill
  • 2 Tbsp capers, rinsed
  • 1 Tbsp minced fresh parsley

Instructions

  1. Prepare salmon: Let salmon rest at room temperature for 10 minutes if you have time to ensure even cooking.
  2. Heat skillet: Warm a 12-inch heavy bottomed non-stick skillet over medium-high heat and add the olive oil.
  3. Season and sear salmon: Pat the salmon dry with paper towels and season both sides lightly with salt and pepper. Place salmon in the skillet and sear until the bottom is golden brown, about 4 minutes.
  4. Flip salmon: Carefully flip the salmon and continue cooking until it is cooked through, about 3 minutes more. Transfer salmon to a plate and cover with foil to keep warm, leaving about 1 teaspoon of oil in the skillet.
  5. Sauté garlic: Add minced garlic to the skillet and sauté just until golden brown, about 20 seconds.
  6. Simmer broth: Pour in 1 1/4 cups chicken broth and let it simmer until reduced by half, about 4 minutes.
  7. Prepare cornstarch slurry: In a small bowl, whisk together the remaining 1 tablespoon chicken broth with cornstarch until smooth.
  8. Thicken sauce: While whisking, slowly pour the cornstarch mixture into the reduced broth. Cook and stir until thickened, about 1 minute.
  9. Add cream and flavorings: Stir in heavy cream, butter, lemon juice, and minced dill. Remove the skillet from heat.
  10. Return salmon and finish: Place the salmon back into the skillet and spoon the sauce over the fillets. Sprinkle with capers and parsley. Serve immediately.

Notes

  • Allowing the salmon to come to room temperature helps it cook evenly and prevents it from sticking to the pan.
  • Use low-sodium chicken broth to control the salt content in the sauce.
  • For a dairy-free option, substitute heavy cream and butter with coconut cream and a plant-based butter alternative.
  • Capers add a briny kick, but you can omit them if you prefer a milder sauce.
  • Serve with steamed vegetables or a light salad for a balanced meal.

Nutrition

  • Serving Size: 1 fillet with sauce
  • Calories: 420 kcal
  • Sugar: 1 g
  • Sodium: 400 mg
  • Fat: 26 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 35 g
  • Cholesterol: 115 mg

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