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
Scale
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
- Prepare salmon: Let salmon rest at room temperature for 10 minutes if you have time to ensure even cooking.
- Heat skillet: Warm a 12-inch heavy bottomed non-stick skillet over medium-high heat and add the olive oil.
- 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.
- 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.
- Sauté garlic: Add minced garlic to the skillet and sauté just until golden brown, about 20 seconds.
- Simmer broth: Pour in 1 1/4 cups chicken broth and let it simmer until reduced by half, about 4 minutes.
- Prepare cornstarch slurry: In a small bowl, whisk together the remaining 1 tablespoon chicken broth with cornstarch until smooth.
- Thicken sauce: While whisking, slowly pour the cornstarch mixture into the reduced broth. Cook and stir until thickened, about 1 minute.
- Add cream and flavorings: Stir in heavy cream, butter, lemon juice, and minced dill. Remove the skillet from heat.
- 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
