Description
This Creamy Salmon Piccata brings bright lemon, briny capers, and tender salmon together for a comforting, quick weeknight meal. So easy!
Ingredients
Scale
- Main Salmon Goodness:
- 4 (6 oz) salmon fillets, skin on or off
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- Zesty Sauce Stars:
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Juice of 1/2 lemon (about 2 tbsp)
- 1 tsp lemon zest
- 2 tbsp capers, rinsed and drained
- Flavor Finishers:
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Your Salmon:: Okay, first things first! Pat those salmon fillets super dry with a paper towel. This is crucial for getting that crispy skin. Season them generously with salt and black pepper on both sides. Then, lightly dredge each fillet in the flour, shaking off any excess. I always get flour everywhere at this stage, it’s a messy joy, but it helps create a lovely crust and helps the sauce cling later.
- Sear the Salmon:: Heat a large skillet, my trusty cast iron usually, over medium-high heat. Add a tablespoon of butter and a splash of olive oil. Once it’s shimmering, carefully place the salmon fillets, skin-side down. Sear for about 4-5 minutes until the skin is beautifully crispy and golden. Then, flip ’em over and cook for another 3-4 minutes, or until cooked through. Don’t crowd the pan, hon! If you have too many fillets, do it in batches. Remove the cooked salmon to a plate and set aside, keeping it warm.
- Build the Creamy Piccata Sauce:: In the same skillet (don’t clean it, those bits are flavor!), melt the remaining butter. Add the minced garlic and cook for about 30 seconds until fragrant—oh, that smell! Pour in the white wine and let it simmer for a minute or two, scraping up any delicious browned bits from the bottom of the pan. This is where the magic starts to happen, honestly.
- Simmer and Thicken:: Next, pour in the chicken broth and bring it to a gentle simmer. Let it cook for about 3-5 minutes, allowing it to reduce slightly. This step concentrates all those lovely flavors. I always give it a little taste here to make sure it’s on the right track; sometimes I add a tiny pinch more salt if it needs it. This is where the sauce really starts to come alive for our Creamy Salmon Piccata.
- Finish the Creamy Salmon Piccata Sauce:: Reduce the heat to low, then slowly stir in the heavy cream. Stir until the sauce is smooth and just heated through. Don’t let it boil once the cream is in, or it might separate—I learned that the hard way once, oops! Stir in the fresh lemon juice, lemon zest, and those glorious capers. Give it another taste and adjust seasonings if needed. It should be tangy, briny, and wonderfully rich.
- Serve It Up:: Return the seared salmon fillets to the skillet, spooning that incredible Creamy Salmon Piccata sauce over them. Garnish generously with fresh chopped parsley. Serve immediately with your favorite sides. It looks so fancy, but you know how easy it was! The vibrant green of the parsley against the creamy sauce and the golden salmon? Just beautiful, darling.