Creamy Salmon Piccata

This creamy salmon piccata recipe is a simple yet decadent weeknight treat! It’s easy to make this tender salmon in a bright lemon caper cream sauce.

Ingredients · Servings 4

1 pound fresh salmon (cut into 4 pieces)
1/4 teaspoon garlic powder
Salt & pepper (to taste)
Flour (for dredging)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice + zest of 1 lemon
1-2 tablespoons brined capers (drained)
1 cup heavy/whipping cream
Fresh chopped parsley (optional, for serving)

Method · 20 min

Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season it generously with salt & pepper. Dredge each piece in flour on all sides.
Add the butter and oil to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's browned. Be sure not to overcook the fish; it shouldn't be cooked fully yet. Remove salmon to a plate and set aside.
Add the chicken broth, lemon juice/zest, and capers to the pan. Let it cook for about 2 minutes (or until it reduces by half).
Pour in the cream. Let it bubble for 2-3 minutes.
And the salmon back into the pan. Cook for another 3-5 minutes or so (you may want to turn the heat down) or until it's cooked through and it flakes easily with a fork and the sauce has thickened up some more.
Season with extra salt & pepper as needed. Serve immediately with fresh parsley sprinkled over top if desired.

You’ll also want to try my Easy Chicken Piccata or Pork Piccata next.

Why you’ll love it

Salmon is nothing to be intimidated by, and once you get the pan frying technique down, you’ll wonder what you were nervous about! This lemon salmon piccata makes an easy and elegant meal with perfectly pan seared fish in an irresistible creamy sauce.

Let’s talk about that lemon cream sauce! It’s so vibrant, has lots of buttery goodness, and is simple to make with a few pantry staples. I love pulling this 20-minute salmon recipe out of my back pocket for dinner parties, date night, or a quick weeknight dinner.

What is piccata?

It’s typically meat or fish that’s sautéed in a sauce that has lemon, butter, and capers, and it’s a hassle-free Italian-American classic. Garlic will also usually make an appearance.

What you’ll need

Flour – coating the salmon in flour gives it a beautiful crust, and it’s also a way to thicken up the sauce quickly without overcooking the fish.
Capers – these briny little bundles of flavor give that signature piccata taste. Find them in the pickle aisle.
Heavy cream – to add a luxurious touch to the sauce.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I like to use my Microplane to zest the lemon effortlessly.

How to make salmon piccata

Cut the salmon into four pieces. Season each one with garlic powder, salt & pepper, and dredge in flour on all sides. Sauté the salmon in butter and oil. Transfer to a plate. Deglaze the skillet with the chicken broth, lemon juice and zest, and capers. Let the sauce reduce.

Stir in the cream, and then let it thicken for a few minutes. Add the fish back to the skillet, and simmer until it’s cooked through. Season as needed with salt & pepper, top with parsley if desired, and enjoy immediately.

Pro tips

Use your eyes to guide the cooking process! Watch for the color change as you’re pan searing the salmon. It will start off as a brighter, deeper pink and change to a lighter shade of pink.
If it’s sticking to the pan, don’t force it. Simply let it cook more, and it will naturally release.

Substitutions and variations

I don’t recommend substituting the heavy cream for anything with a lower fat content. Given the amount of lemon juice, it’s highly likely anything other than full-fat cream will break and won’t thicken up as it should.
You’re welcome to use a dry white wine like pinot grigio, chardonnay, or sauvignon blanc instead of broth for a fancy touch!
Some freshly grated parmesan over top would be *chef’s kiss* for this one.

Leftovers and storage

While this and any other seafood is best served fresh, this salmon will keep in the fridge in an airtight container for a few days.
Reheat over a low heat in a small saucepan. If it’s heated up too fast or over a high heat, the sauce will possibly separate.
Freezing this one won’t work because of the cream.