Description
A rich and elegant creamy lemon garlic salmon piccata featuring pan-seared salmon fillets in a velvety lemon butter sauce with garlic and capers.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Season salmon fillets with salt and pepper, then lightly dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Sear salmon for 3–4 minutes per side until golden and just cooked through; remove and set aside.
- Reduce heat to medium and melt butter in the same skillet.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in broth and lemon juice, scraping up any browned bits.
- Stir in heavy cream, lemon zest, and capers; simmer for 3–5 minutes until slightly thickened.
- Return salmon to the skillet and spoon sauce over the top.
- Simmer for 2 minutes, then garnish with parsley and serve.
Notes
- Do not overcook the salmon to keep it tender.
- Serve with pasta, rice, or mashed potatoes.
- Substitute half-and-half for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian