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Creamy Salmon Piccata Recipe

Creamy Salmon Piccata Recipe

Silky lemon-caper cream sauce drapes golden seared salmon for a weeknight-friendly dinner that tastes restaurant special. Bright, buttery, and ready in about 35 minutes.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 lb skin-on salmon fillets cut into 4 pieces
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp freshly ground black pepper
  • 0.33 cup all-purpose flour for light dredging
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 1 tbsp minced garlic
  • 2 tbsp finely chopped shallot
  • 0.5 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 0.75 cup low-sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 2 tbsp capers, drained
  • 0.67 cup heavy cream
  • 1 tsp lemon zest
  • 0.25 tsp crushed red pepper flakes optional
  • 2 tbsp chopped fresh parsley

Instructions

Preparation Steps

  • Pat salmon dry. Season both sides with salt and pepper, then dust lightly with flour and shake off excess.
  • Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
  • Sear salmon, skin-side down first, 3–4 minutes per side until just cooked through. Transfer to a warm plate.
  • Lower heat to medium. Add remaining 2 tbsp butter, then sauté shallot until soft, about 1 minute. Stir in garlic for 30 seconds.
  • Pour in wine and simmer, scraping browned bits, until reduced by about half, 2–3 minutes.
  • Stir in broth, lemon juice, capers, and red pepper flakes. Simmer 2 minutes to meld flavors.
  • Whisk in cream and lemon zest. Simmer gently until slightly thickened and glossy, 2–3 minutes. Season to taste.
  • Nestle salmon back into the pan and spoon sauce over the fillets. Warm through for 1–2 minutes.
  • Finish with parsley and an extra squeeze of lemon if you like. Serve right away.

Notes

Swap the wine for more broth if preferred, or lighten the sauce with half-and-half. Serve over angel hair, mashed potatoes, or garlicky rice to catch every drop. Leftovers keep 2 days in the fridge; reheat gently so the sauce stays silky.
This recipe is an original creation inspired by classic Creamy Salmon Piccata Recipe flavors. All ingredient ratios and instructions are independently developed.