Why You’ll Love This Recipe
Creamy Lemon Garlic Salmon Piccata brings together the richness of seared salmon with a vibrant, tangy lemon sauce enhanced by garlic, capers, and a touch of cream. It’s a dish that feels restaurant-quality yet cooks in under 30 minutes, making it ideal for both weeknight meals and special occasions. The salmon develops a crisp, golden exterior while staying tender and flaky inside, and the sauce wraps each piece in velvety brightness. I once replaced part of the cream with coconut cream, and the subtle sweetness paired beautifully with the lemon and garlic—an unexpected but delightful twist. Whether served with pasta, mashed potatoes, or rice, this dish offers a satisfying balance of richness and freshness.
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Creamy Lemon Garlic Salmon Piccata: A Bright, Elegant Skillet Dinner
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
A bright and elegant salmon dish featuring pan-seared fillets in a creamy lemon garlic piccata sauce with capers—fresh, rich, and restaurant-worthy.
Ingredients
- 4 salmon fillets (skin on or off)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/3 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp capers, drained
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season salmon fillets generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add salmon fillets and sear 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium and add butter to the skillet.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in broth, lemon juice, and lemon zest, scraping up browned bits from the pan.
- Stir in heavy cream, Parmesan cheese, and capers. Simmer 2–3 minutes until slightly thickened.
- Return salmon to the skillet and spoon sauce over the fillets.
- Simmer gently for 2 minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Serve with rice, mashed potatoes, or roasted vegetables.
- Do not overcook salmon to keep it tender and flaky.
- Use fresh lemon juice for best flavor.
- Swap cream for half-and-half for a lighter sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets
Provide a rich, buttery base that pairs perfectly with citrus and creamy sauces.
Salt and pepper
Season the salmon simply so the sauce can shine.
Flour
Used lightly to coat the salmon, helping develop a golden crust and slightly thickening the sauce.
Butter
Adds richness and helps the salmon sear beautifully in the pan.
Olive oil
Supports even browning and prevents the butter from burning.
Garlic
Infuses the sauce with aromatic depth and savoury warmth.
Lemon juice and zest
Brighten the dish with refreshing citrus notes essential to piccata.
Capers
Deliver tangy, briny bursts that cut through the creaminess.
Chicken broth
Adds savoury balance and forms the base of the sauce.
Heavy cream
Creates a silky, luscious texture that binds all flavours together.
Fresh parsley
Finishes the dish with colour and herbal brightness.
Directions
Season the salmon on both sides with salt and pepper, then dust lightly in flour, shaking off the excess. Heat butter and olive oil in a large skillet over medium-high heat. Add the salmon and sear until golden on both sides; remove and set aside. Lower the heat slightly and sauté the garlic until fragrant.
Add chicken broth, lemon juice, lemon zest, and capers, stirring to scrape up the browned bits. Let the mixture simmer briefly to reduce and concentrate the flavours. Stir in the heavy cream and simmer until the sauce thickens slightly. Return the salmon to the pan, spooning sauce over each fillet as it finishes cooking gently in the simmering sauce.
Remove from heat and top with fresh parsley. Serve immediately with your preferred side.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store leftovers in an airtight container for up to two days. Reheat gently in a skillet over low heat with a splash of broth or cream to keep the sauce smooth. Avoid microwaving on high heat to prevent the cream sauce from separating. This dish is not recommended for freezing due to the creamy base.
Variations and Customizations
White Wine Piccata
Add a splash of white wine before the broth for depth and acidity.
Coconut Cream Piccata
Replace the cream with coconut cream for a dairy-free, subtly sweet variation.
Herb-Loaded Version
Add thyme or dill for more aromatic complexity.
Spicy Lemon Salmon
Add red pepper flakes to give the sauce gentle heat.
Crispy Skin-On Salmon
Cook the salmon skin-side down longer for a crisp finish.
Gluten-Free Option
Skip the flour or use a gluten-free alternative.
Extra-Lemon Piccata
Increase lemon zest for a brighter, sharper citrus profile.
Mushroom Piccata
Sauté mushrooms with the garlic for earthy richness.
Caper-Free Variation
Replace capers with chopped green olives for similar briny notes.
Parmesan-Enriched Sauce
Stir in grated Parmesan for extra creaminess and savoury depth.
FAQs
Can I use frozen salmon?
Yes, thaw fully and pat dry before cooking.
Do I need to remove the salmon skin?
No, it can be left on and crisped or removed after searing.
Can I use half-and-half instead of cream?
Yes, but the sauce will be slightly thinner.
Why is my sauce separating?
Heat may be too high; keep the sauce at a gentle simmer.
Can I make this dish dairy-free?
Yes, replace butter with oil and cream with coconut cream.
Are capers necessary?
They add classic piccata flavour but can be substituted with olives.
Can I bake the salmon instead?
Yes, but searing gives better flavour and texture.
Can I double the sauce?
Absolutely—many enjoy extra sauce over pasta or rice.
Is salmon the only fish that works?
Trout, cod, or halibut can be used, adjusting cooking time.
How do I prevent overcooking the salmon?
Remove it from heat when it becomes opaque and flakes easily.
Conclusion
Creamy Lemon Garlic Salmon Piccata is an elegant yet wonderfully approachable dish that blends freshness, richness, and tang in perfect harmony. With simple ingredients and quick preparation, it transforms everyday salmon into a memorable meal. Whether served for a cosy dinner or a special occasion, it’s a recipe that consistently impresses.
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