Creamy Salmon Piccata with Lemon and Capers
Creamy Salmon Piccata with Lemon and Capers - This dish is a perfect blend of taste and simplicity, promising a delightful culinary experience. Imagine perfectly pan-seared salmon, crowned with a luscious, creamy lemon sauce, and finished with the briny pop of capers.
Equipment
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ½ cups chicken broth
- ½ cup heavy cream
- ¼ cup fresh lemon juice
- ¼ cup capers drained
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
- Lemon slices for garnish
Instructions
- Season the salmon fillets with salt, black pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the salmon for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- Sauté garlic and red pepper flakes in the same skillet for 1 minute.
- Deglaze the pan by adding chicken broth and lemon juice, scraping up any bits from the pan.
- Stir in heavy cream, capers, and parmesan cheese. Simmer for 2-3 minutes until slightly thickened.
- Return salmon to the skillet and spoon the creamy sauce over it. Let it cook for another 2-3 minutes.
- Garnish with fresh parsley and lemon slices. Serve hot with pasta, rice, or roasted veggies!
Notes:
- Substitute heavy cream with half-and-half for a lighter version.
- If you prefer a thinner sauce, add an extra splash of chicken broth.
- Pair with mashed potatoes or steamed asparagus for a complete meal.
- Leftovers can be stored in an airtight container for up to 2 days.
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