The salmon recipe you’ve been waiting for with a delightfully creamy lemon garlic sauce is creamy lemon garlic salmon piccata!
This Creamy Lemon Garlic Salmon Piccata, a variation on the Creamy Lemon Chicken Piccata, has quickly become one of Cafe Delites’ favorite salmon dishes! A wonderfully creamy lemon sauce with capers and fresh parsley is served with buttery salmon fillets that have been pan-seared and have a golden brown exterior and crisp edges. A tasty mix.
The elegant yet simple salmon recipe you’ve been looking for with a lovely creamy lemon caper sauce is Creamy Lemon Garlic Salmon Piccata.
Fish Piccata In Cream
After preparing my simple salmon piccata for dinner last month, I was inspired to make this version. Without without thinking, I added some cream that was about to expire in the refrigerator to the sauce.
Before I knew it, I had almost finished all of the sauce before serving after only a few taste tests. Sorry, family.
Because the flavor is all in that amazing lemon garlic sauce, you can omit the capers if you don’t like them and still have a fantastic supper!
How To Cook Salmon In A Pan?
Here are some tips I’ve learned over the years to produce a wonderful crispy coating on pan-seared salmon:
- Use a good quality nonstick pan OR a well-seasoned cast iron skillet.
- Pat salmon dry before cooking.
- Preheat pan/skillet before cooking.
- Use butter with oil to prevent the butter from burning.
- Once you place your salmon in your pan, don’t move it around! Give it time to get nice and crispy before flipping.
- Sear in batches with 2 fillets at a time.
The Method For Making Creamy Lemon Garlic Salmon Piccata
This supper is simply four simple steps away!
Depending on your dietary requirements, coating the salmon with flour is not required. Skip the flour and start searing for a low-carb solution!
With a delightful creamy lemon caper sauce, Creamy Lemon Garlic Salmon Piccata is the elegant yet simple salmon recipe you’ve been looking for.
In a mixture of butter and olive oil, sear your steaks.
With all of the traditional Piccata flavors of white wine, capers, lemon, and garlic, this lighter version of the dish features salmon. Gourmet food is prepared quickly!
Create your sauce, then be ready to indulge your palate!
Douse your crispy fish with the flavorful lemon sauce!
Perfect for serving over rice or pasta, or use cauliflower rice and zucchini noodles for a low-carb option.
Creamy lemon garlic salmon piccata
With a delectable creamy lemon caper sauce, Creamy Salmon Piccata is the elegant yet simple salmon recipe you’ve been looking for!
- 4 x 170g | 6 oz skinless salmon fillets
- Salt and pepper to taste
- ¼ cup flour (OPTIONAL)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium garlic cloves minced
- ⅓ cup dry white wine*
- 1 cup low-sodium chicken stock/broth (fat-free if you can find it)
- 1-2 level teaspoon cornstarch (or corn flour)
- 3-4 tablespoons fresh lemon juice (adjust to your tastes)
- 4 tablespoons rinsed and drained capers
- 1/2 cup reduced fat cream (or heavy cream)*
- 2-4 tablespoons coarsely chopped parsley to serve
- Lemon slices to serve
Season both sides of the salmon fillet evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté for 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
Add the remaining 1 tablespoon of butter (or oil) to the pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it’s not thick enough, mix the remaining cornstarch with the remaining broth and add to the center of the pan. Stir in the cream and remove from heat and add the capers.
Place the salmon fillets back into the pan. Sprinkle with chopped parsley, and pepper, and add lemon slices.
Serve immediately with the sauce over rice or pasta, vegetables of choice, or with a salad.
*Instead of wine, use more broth; nevertheless, wine adds incredible flavor. **Instead of cream, use evaporated milk or half-and-half to cut back on calories and fat.