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