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Creamy Salmon Piccata

Creamy Salmon Piccata
  • Category

    Main Dish

  • Cusine



4 skinless salmon fillets

1 Tbsp olive oil

Salt and freshly ground black pepper

1 Tbsp minced garlic

1 1/4 cups + 1 Tbsp low-sodium chicken broth

2 tsp cornstarch

1/3 cup heavy cream

2 Tbsp fresh lemon juice

1 Tbsp butter

1 Tbsp minced fresh dill

2 Tbsp capers

1 Tbsp minced fresh parsley


If you have time let salmon rest at room temperature 10 minutes. Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil. Dab salmon dry with paper towels. Season both sides lightly with salt and pepper. Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2 - 3 minutes longer. Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet. Add garlic and saute just until golden brown, about 20 seconds. Pour in 1 1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1 Tbsp broth with cornstarch. While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute. Stir in cream, butter, lemon and dill. Remove from heat, return salmon to skillet. Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.