Description
If you’re craving something rich, bright, and fancy enough to impress but easy enough for a weeknight, this Creamy Lemon Salmon Piccata will absolutely hit the spot. Think buttery salmon fillets swimming in a velvety lemon-garlic cream sauce with those little pops of briny capers — it’s restaurant-quality deliciousness made right in your kitchen.
Ingredients
- 1 pound salmon fillets (skinless) — Go for fresh salmon if possible for that tender, melt-in-your-mouth texture.
- 1 teaspoon salt — A little seasoning to bring the fish to life.
- ½ teaspoon black pepper — Adds just the right touch of warmth.
- 2 tablespoons olive oil — Keeps the salmon juicy and adds a light richness.
- 3 tablespoons unsalted butter — The base of that dreamy sauce.
- 3 cloves garlic, minced — Aromatic and essential; don’t skip it.
- 1 cup chicken broth — Builds body and depth into the creamy sauce.
- ¼ cup fresh lemon juice (about 2 lemons) — For that irresistible tang.
- ¼ cup heavy cream — Makes the sauce silky, luscious, and crave-worthy.
- ¼ cup capers (rinsed and drained) — Adds a salty, vinegary punch.
- ¼ cup fresh parsley, chopped — A sprinkle of freshness and color to finish.
- Lemon slices — For garnish, because we eat with our eyes first!
Instructions
Lay your salmon fillets on a cutting board or plate. Pat them dry with paper towels (this helps them brown nicely later). Sprinkle salt and black pepper evenly on both sides. You don’t need anything fancy here — just enough to enhance the salmon’s natural flavor. Once seasoned, set the fillets aside while you heat the pan.
In a large skillet, warm up 2 tablespoons of olive oil over medium-high heat. When the oil starts to shimmer, carefully place the salmon fillets in the pan. Cook for about 4–5 minutes per side, depending on thickness, until they develop a golden crust and flake easily with a fork.
Once cooked through, transfer the salmon to a plate and keep it warm — you’ll be using that same skillet for the sauce (hello, built-in flavor!).
In that same skillet, lower the heat to medium. Add 3 tablespoons of butter and let it melt, then toss in the minced garlic. Stir it around for about a minute — you want it fragrant, not brown.
Next, pour in 1 cup of chicken broth and ¼ cup of fresh lemon juice. Use a wooden spoon to scrape up all those golden bits stuck to the bottom of the pan (that’s pure flavor gold right there). Let the mixture simmer gently for 2–3 minutes so the tangy and savory notes can blend together.
Now comes the best part — creamy goodness! Stir in ¼ cup of heavy cream, followed by the capers. Keep the sauce simmering for another 2–3 minutes until it thickens slightly and coats the back of your spoon.
Gently return the salmon fillets to the skillet, spooning the creamy lemon sauce over the top so each piece is beautifully coated. Let everything warm together for about a minute — just enough for the salmon to soak up some of that rich, lemony sauce.
Garnish with fresh parsley and a few lemon slices, then serve immediately.
Notes
- Use fresh lemon juice — Bottled just doesn’t compare.
- Don’t overcook the salmon — It’s ready when it flakes easily but still looks slightly glossy in the center.
- Stir gently — You want to preserve those tender fillets!
- Taste before serving — Adjust the salt, pepper, or lemon juice to make it exactly how you like it.