Creamy Salmon Piccata

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 35 minutes, it’s ideal for busy schedules.
• Nutritious: Salmon is rich in omega-3 fatty acids and high-quality protein, promoting heart health and muscle maintenance.
• Versatile Pairings: Complements a variety of sides, from pasta and rice to roasted vegetables or fresh salads.

Ingredients

• Salmon Fillets: 4 skinless pieces
• Olive Oil: For pan-searing
• Salt and Freshly Ground Black Pepper: To season the salmon
• Garlic: 2 cloves, minced
• Low-Sodium Chicken Broth: 1 cup
• Cornstarch: 1 tablespoon
• Heavy Cream: ½ cup
• Lemon Juice: 2 tablespoons
• Lemon Zest: 1 teaspoon
• Butter: 2 tablespoons
• Fresh Dill and Parsley: Chopped, for garnish
• Capers: 2 tablespoons
• Optional: Flour for dredging, Dry White Wine (½ cup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Salmon:
   • Season the salmon fillets with salt and freshly ground black pepper on both sides.
   • If desired, lightly dredge the fillets in flour for a subtle crust.
2. Sear the Salmon:
   • Heat olive oil in a large skillet over medium-high heat.
   • Place the salmon fillets in the skillet and cook for 4-5 minutes per side, or until golden brown and cooked to your preferred level of doneness.
   • Remove the salmon from the skillet and set aside.
3. Prepare the Sauce:
   • In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
   • If using dry white wine, pour it in now and let it simmer until reduced by half.
   • In a small bowl, whisk together the low-sodium chicken broth and cornstarch until smooth.
   • Pour the broth mixture into the skillet, stirring constantly until the sauce begins to thicken.
   • Reduce the heat to low, then stir in the heavy cream, lemon juice, and lemon zest.
   • Add butter, allowing it to melt into the sauce, creating a silky texture.
   • Stir in the capers, fresh dill, and parsley.
4. Combine and Serve:
   • Return the salmon fillets to the skillet, spooning the creamy sauce over them.
   • Let the salmon warm through for a minute or two.
   • Serve the creamy salmon piccata over your choice of pasta, rice, or alongside roasted vegetables.
   • Garnish with additional fresh herbs and lemon slices if desired.

Servings and Timing

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

1. Chicken Piccata:
   • Substitute salmon with boneless, skinless chicken breasts or thighs.
   • Adjust cooking time to ensure the chicken is thoroughly cooked.
2. Vegetarian Piccata:
   • Replace salmon with thick slices of cauliflower or portobello mushroom caps.
   • Follow the same cooking process, ensuring the vegetables are tender.
3. Spicy Twist:
   • Add a pinch of red pepper flakes to the sauce for a subtle heat.
4. Herb Infusion:
   • Incorporate fresh herbs like basil or tarragon for an aromatic variation.
5. Dairy-Free Option:
   • Use coconut cream instead of heavy cream and olive oil in place of butter.

Storage/Reheating

• Storage:
  • Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 2 days.
• Reheating:
  • Gently reheat in a skillet over low heat until warmed through, adding a splash of chicken broth or water to loosen the sauce if needed.

FAQs

Can I use frozen salmon fillets?

Yes, ensure they are fully thawed and patted dry before cooking to achieve a good sear.

What can I substitute for capers?

Chopped green olives can provide a similar briny flavor if capers are unavailable.

Is it necessary to use heavy cream?

While heavy cream provides richness, half-and-half or a plant-based cream can be used for a lighter option.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the

Creamy Salmon Piccata

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This Creamy Salmon Piccata features tender, pan-seared salmon fillets smothered in a silky, tangy lemon-caper cream sauce. This quick and easy recipe is perfect for weeknight dinners or special occasions, pairing well with pasta, rice, or roasted vegetables. A restaurant-quality dish made in just 30 minutes!

• Author: Ava
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Seared
• Cuisine: Italian-Inspired

Ingredients

For the Salmon:

• 4 skinless salmon fillets
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• (Optional: ¼ cup all-purpose flour for dredging)

For the Creamy Piccata Sauce:

• 2 cloves garlic, minced
• ½ cup dry white wine (optional, substitute with extra broth if needed)
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch (for thickening)
• ½ cup heavy cream (or half-and-half for a lighter version)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons unsalted butter
• 2 tablespoons capers
• Fresh dill and parsley, chopped (for garnish)

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Instructions

Prepare the Salmon:

• Season salmon fillets with salt and pepper on both sides.
• (Optional: Lightly dredge the fillets in flour for a delicate crust.)

2. Sear the Salmon:

• Heat olive oil in a large skillet over medium-high heat.
• Place salmon in the skillet and cook for 4-5 minutes per side, until golden brown and cooked to your preferred doneness.
• Remove the salmon from the skillet and set aside.

3. Make the Sauce:

• In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
• Pour in white wine (if using) and let it simmer until reduced by half.
• In a small bowl, whisk together chicken broth and cornstarch until smooth.
• Pour the mixture into the skillet, stirring constantly, and let it thicken.
• Reduce heat to low, then stir in heavy cream, lemon juice, and lemon zest.
• Add butter, letting it melt into the sauce for a silky texture.
• Stir in capers, fresh dill, and parsley.

4. Combine & Serve:

• Return the seared salmon to the skillet, spooning the creamy sauce over it.
• Let it warm through for 1-2 minutes.
• Serve over pasta, rice, or roasted vegetables, garnishing with extra fresh herbs and lemon slices if desired.

Notes

• If using frozen salmon, thaw completely and pat dry before cooking for the best sear.
• Swap capers with chopped green olives if unavailable.
• Use half-and-half or coconut cream for a lighter or dairy-free version.
• No wine? Just use extra chicken broth instead!