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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!

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)

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!

Find it online: https://avarecipe.com/creamy-salmon-piccata/