Description
An easy and flavorful dish featuring seared salmon fillets in a creamy lemon piccata sauce with capers and fresh herbs, perfect for a quick dinner.
Ingredients
- 4 (approx. 6 oz each) salmon fillets
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp capers, drained
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat the salmon fillets dry with paper towels. Season each fillet generously with garlic powder, salt, and pepper. Lightly dredge the seasoned salmon in the all-purpose flour, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium-high heat. Once hot and shimmering, carefully place the salmon fillets, skin-side down if applicable, into the skillet. Sear for 4-5 minutes per side, or until the salmon is cooked through and flakes easily. Transfer the cooked salmon to a plate and keep warm.
- In the same skillet, reduce the heat to medium. Pour in the chicken broth, fresh lemon juice, and lemon zest. Add the capers. Scrape up any browned bits from the bottom of the pan with a wooden spoon, deglazing the skillet. Allow the sauce to simmer and reduce slightly for 2-3 minutes.
- Stir in the heavy cream and continue to simmer gently for another 3-5 minutes, or until the sauce has thickened to your desired consistency.
- Return the cooked salmon fillets to the skillet, spooning the creamy piccata sauce over them to coat. Allow to warm through for about a minute.
- Garnish with fresh chopped parsley before serving. This creamy lemon salmon piccata pairs wonderfully with pasta, rice, or steamed vegetables.
Notes
- This recipe serves 4 people.
- For best results, use fresh lemon juice and zest.
- Pair with pasta, rice, or steamed vegetables for a complete meal.