Creamy Salmon Piccata
Ingredients
- 4 x 170g | 6 oz skinless salmon fillets
- Salt and pepper to taste
- ¼ cup flour
OPTIONAL
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium garlic cloves minced
- ⅓ cup dry white wine*
- 1 cup low-sodium chicken stock/broth
fat free if you can find it
- 1-2 level teaspoon cornstarch
or corn flour
- 3-4 tablespoons fresh lemon juice
adjust to your tastes
- 4 tablespoons rinsed and drained capers
- 1/2 cup reduced fat cream*
or heavy cream
- 2-4 tablespoons coarsely chopped parsley to serve
- Lemon slices to serve
Directions
- 1
Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- 2
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- 3
Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
- 4
Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
- 5
Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
- 6
Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
Creamy Salmon Piccata
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About this Recipe
Dreaming of a gourmet weeknight meal that tastes fancy but comes together with ease? This Creamy Salmon Piccata is your answer, bringing restaurant-level sophistication straight to your kitchen table.
The magic of this dish lies in its perfectly balanced, vibrant lemon-caper sauce, beautifully complemented by the rich cream and savory chicken stock. This harmonious blend envelops tender, flaky salmon fillets, creating a dish that feels truly indulgent yet is surprisingly straightforward to prepare. It’s a brilliant way to elevate simple ingredients into something extraordinary.
You can expect a delightful culinary experience with every bite. The salmon will be succulent and moist, encased in a luscious, bright, and tangy sauce that truly sings. The capers add delightful bursts of briny flavor, while the fresh lemon juice expertly cuts through the richness of the cream, ensuring the sauce is never heavy. This creates a comforting yet elegant dish, perfect for lifting your spirits on any evening or for impressing guests without hours of effort.
Customizing this Creamy Salmon Piccata is simple to suit your preferences. For an even richer sauce, opt for heavy cream instead of reduced fat cream. If you prefer to skip dredging the salmon in flour, the dish will still be delicious; the flour simply helps create a nice crust. Don't have dry white wine? While it adds a lovely layer of depth, you can increase the chicken stock slightly as a substitute. Feel free to adjust the amount of fresh lemon juice and capers to your personal taste.
Serve this stunning Creamy Salmon Piccata with a side of simple rice, pasta, or steamed green vegetables for a complete and satisfying meal. Garnish generously with fresh parsley and extra lemon slices for a beautiful presentation.