Description
A luscious and tangy Creamy Salmon Piccata featuring pan-seared salmon fillets in a rich lemon, caper, and dill cream sauce. This elegant dish is quick to prepare and perfect for a refined weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
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 to ensure even cooking.
- Heat Skillet: Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat and add olive oil.
- Season and Sear: Pat salmon dry with paper towels and season both sides lightly with salt and pepper. Place salmon in skillet, searing until the bottom is golden brown, about 4 minutes.
- Cook Salmon: Carefully flip the salmon and cook for an additional 3 minutes until cooked through. 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 until just golden brown, about 20 seconds.
- Simmer Broth: Pour in 1 1/4 cups chicken broth and let it simmer until reduced by half, approximately 4 minutes.
- Thicken Sauce: In a small bowl, whisk together remaining 1 tablespoon chicken broth with cornstarch. While whisking, pour this mixture into the reduced broth in the skillet and cook until thickened, about 1 minute.
- Finish Sauce: Stir in heavy cream, butter, lemon juice, and dill. Remove from heat and return salmon to the skillet.
- Garnish and Serve: Spoon sauce over salmon, then sprinkle with capers and parsley. Serve immediately for best flavor.
Notes
- Letting the salmon rest at room temperature helps it cook evenly.
- Use low-sodium chicken broth to control salt content.
- Pat salmon dry thoroughly to achieve a nice sear.
- If you prefer a dairy-free version, substitute heavy cream with coconut cream or omit it.
- Fresh herbs like dill and parsley brighten the dish; use fresh rather than dried if possible.
- Serve with steamed vegetables or a light salad for a balanced meal.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 90 mg
