This Creamy Salmon Piccata is so easy to make and the flavor is sure to satisfy! It’s fancy enough to serve to guests yet simple enough for a weeknight dinner.
Here you get buttery salmon fillets pan seared to golden brown perfection then they are covered with a deliciously creamy, tangy lemon sauce and they’re finished with salty capers and fresh herbs. All together it’s a match meant to be.
Want to see how to make this salmon piccata recipe? Watch the video!
Here if you don’t like dill or capers one or the other can be omitted and you’d still get a delicious end result, because really it’s all about that dreamy lemon sauce and those perfectly pan seared salmon fillets.
With pan seared salmon a few tricks I’ve found to get a crispy exterior are to use a preheated hot skillet with just enough oil, dab the salmon dry first, give it space in the skillet, and don’t move it around. Let it sit in the same spot until it’s ready to be flipped.
It’s one of my favorite ways to cook salmon and it only takes minutes. You can’t beat that!
Once you start cooking salmon in a skillet you won’t look back. It is probably the cooking method I use most for salmon because it’s too convenient (preheating a skillet is way faster than preheating an oven or grill) and the end result is just so tasty.
I like to serve this with orzo for the extra sauce and a side salad for some pops of color. But roasted veggies or steamed asparagus would also be a good choice.
You can never have too many salmon recipes so add this one to the list! Salmon is one of my favorite dinners so I’m always trying out new salmon recipes and I’m totally loving this one!
If you liked it then try my Creamy Chicken Piccata which is what this recipe was derived from.
Creamy Salmon Piccata
Perfectly pan seared salmon fillets covered in a creamy, tangy lemon dill sauce and finished with salty capers. An easy and amazingly delicious salmon dish!
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 Tbsp minced garlic (3 cloves)
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth, divided
- 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
If you have time let salmon rest at room temperature 10 minutes.
Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil.
Dab salmon dry with paper towels. Season both sides lightly with salt and pepper.
Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2 - 3 minutes longer.
Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet. Add garlic and saute just until golden brown, about 20 seconds.
Pour in 1 1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1 Tbsp broth with cornstarch.
While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.
Stir in cream, butter, lemon and dill. Remove from heat, return salmon to skillet.
Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.
Recipe source: adapted from my Creamy Chicken Piccata