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Creamy Salmon Piccata with Lemon and Capers Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This Creamy Salmon Piccata recipe features tender salmon fillets pan-seared to golden perfection and served with a luscious lemon-caper cream sauce. The combination of bright lemon juice, briny capers, and rich heavy cream creates a flavorful and elegant dish that is quick to prepare yet impressive enough for special occasions or weeknight dinners.

Ingredients

Scale

Salmon

  • 4 salmon fillets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil

Sauce

  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon capers
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Heat the skillet: Place a large skillet over medium-high heat to warm it up for cooking the salmon.
  2. Heat olive oil: Add the olive oil to the hot skillet and allow it to heat for about a minute to ensure even cooking.
  3. Season salmon: Season the salmon fillets on both sides with salt and black pepper to enhance their flavor.
  4. Coat salmon with flour: Dredge each salmon fillet in all-purpose flour, coating evenly and shaking off excess to create a light crust when seared.
  5. Sear salmon fillets: Place the floured salmon fillets in the skillet and cook for 4-5 minutes on each side until golden brown and fully cooked through.
  6. Set aside cooked salmon: Transfer the cooked salmon to a plate and set aside, keeping them warm while preparing the sauce.
  7. Sauté garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, releasing its aroma.
  8. Add chicken broth: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet to incorporate flavor.
  9. Simmer broth: Let the broth simmer for 2-3 minutes to reduce slightly and concentrate the taste.
  10. Add cream, lemon juice, and capers: Stir in heavy cream, fresh lemon juice, and capers to build the rich, tangy sauce base.
  11. Thicken sauce: Bring the sauce mixture to a simmer and cook for another 2-3 minutes, allowing it to thicken.
  12. Add butter: Stir in unsalted butter until melted and the sauce becomes smooth and glossy.
  13. Return salmon to skillet: Place the salmon fillets back into the skillet, spooning the creamy sauce over them.
  14. Reheat salmon: Cook for an additional 2 minutes so the salmon reheats and soaks up the sauce flavors.
  15. Garnish: Sprinkle freshly chopped parsley over the top of the salmon for a fresh, colorful finish.
  16. Serve immediately: Plate the creamy salmon piccata and spoon extra sauce over the fillets for serving.

Notes

  • Use skinless salmon fillets for easier cooking and presentation.
  • If chicken broth is unavailable, vegetable broth can be substituted.
  • Adjust lemon juice quantity to balance acidity according to taste preference.
  • For a dairy-free version, substitute heavy cream and butter with coconut cream and olive oil, respectively.
  • Serve with pasta, rice, or steamed vegetables for a complete meal.

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Find it online: https://fasttastykitchen.com/creamy-salmon-piccata-with-lemon-and-capers-recipe/