Description
This quick and flavorful Salmon Piccata recipe delivers tender salmon fillets in a creamy lemon-caper sauce, ready in just 20 minutes. Perfect for a weeknight dinner, it combines the bright zest of lemon with savory capers, enriched by a touch of heavy cream and fresh dill. Serve it with mashed potatoes, orzo, or a fresh salad for a satisfying meal.
Ingredients
Salmon and Seasoning
- 1 ½ pounds salmon, cut into 4 equal pieces
- ½ teaspoon kosher salt (plus 1 teaspoon for sauce)
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour (for dredging)
- 1 tablespoon olive oil
Sauce
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- ½ cup chicken broth (or vegetable broth)
- 1 lemon, zested and juiced
- 3 tablespoons capers, drained
- 1 cup heavy cream
- 1 tablespoon fresh dill, finely chopped (for serving)
Instructions
- Prepare the Salmon: Cut the salmon into 4 equal pieces. Season all sides with ½ teaspoon of garlic powder and ½ teaspoon of kosher salt. Dredge each piece evenly in all-purpose flour, coating all sides.
- Cook Salmon: Heat a pan over medium heat and add the olive oil. Once hot, place the salmon pieces in the pan. Cook for 2 minutes on one side, then flip and cook for another 2 minutes. The salmon should not be fully cooked yet. Remove the salmon from the pan and set aside on a plate.
- Sauté Shallots: In the same pan, add the chopped shallots, unsalted butter, and the remaining 1 teaspoon of kosher salt. Cook for 2-3 minutes, stirring occasionally until the shallots are soft and translucent.
- Make the Sauce Base: Add the capers, lemon juice, chicken broth, and lemon zest to the pan. Let the mixture cook for about 2 minutes or until the liquid reduces by half.
- Add Cream and Simmer: Pour in the heavy cream. Taste the sauce and adjust seasoning if needed. Lower the heat to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- Finish Cooking Salmon in Sauce: Return the salmon to the pan with the sauce. Cook for an additional 3-4 minutes over medium-low heat, spooning the sauce over the salmon until it is cooked through and flakes easily with a fork. Ensure the sauce further thickens.
- Garnish and Serve: Sprinkle freshly chopped dill over the salmon. Optionally, tuck in lemon slices for additional aroma and presentation. Serve immediately with mashed potatoes, orzo pasta, vegetables, or a fresh salad.
Notes
- Do not overcook the salmon in the first stage; it will finish cooking in the sauce.
- Use fresh lemon zest and juice for the best flavor impact.
- Capers add a tangy, salty flavor—rinse if you prefer less saltiness.
- Heavy cream thickens the sauce and balances the acidity of lemon and capers.
- Serve with a starch like mashed potatoes, orzo, or vegetables to complement the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
