Creamy Salmon Piccata

Servings: 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. If you have time let salmon rest at room temperature 10 minutes. 

  2. Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil.

  3. Dab salmon dry with paper towels. Season both sides lightly with salt and pepper. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute. 

  8. Stir in cream, butter, lemon and dill. Remove from heat, return salmon to skillet. 

  9. Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.

  10. Recipe source: adapted from my Creamy Chicken Piccata