There’s something about pan-seared salmon in a silky lemon cream sauce that feels both comforting and a little indulgent. This creamy salmon piccata is my “I want to cook something special, but I don’t want to fuss” recipe. It’s the dish I make when I’ve had a long day but still want something that feels restaurant-worthy.
If you’ve never cooked salmon before, trust me — once you nail the sear, you’ll wonder why you didn’t try sooner. The golden crust, the tender inside, and that sauce… well, that’s the part that makes you close your eyes after the first bite.
Why This Salmon is Always a Hit at My Table
Salmon can be surprisingly forgiving. The natural richness pairs perfectly with fresh lemon and briny capers, and the cream ties it all together into something that tastes like you’ve been cooking for hours.
The sauce here is buttery, bright, and full of flavour from just a handful of pantry staples. I’ve served this for date nights, family dinners, and even a quiet solo meal with a bit of bread to mop up the sauce. It’s the kind of dish people ask me for the recipe for before they’ve even finished eating.
A Little About Piccata
Traditionally, piccata is made with chicken or veal, but salmon gives it a fresher, lighter twist while still keeping that signature lemon-butter-caper flavour. Garlic is the quiet background player that makes everything taste just a little more complete.
What You’ll Need in Your Kitchen
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Fresh salmon fillets – I like skinless, cut into four even pieces.
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Garlic powder – seasons without overpowering.
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Salt & pepper – simple but important for balance.
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Flour – helps the salmon get a light crust and thickens the sauce.
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Butter & olive oil – great flavour and even browning.
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Chicken broth – gives the sauce depth. White wine works too.
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Fresh lemon juice & zest – the soul of the dish.
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Capers – little bursts of salty tang.
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Heavy cream – makes the sauce luscious and velvety.
Step-by-Step – How I Make It
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Cut salmon into four pieces and pat dry. Season with garlic powder, salt, and pepper. Coat lightly in flour.
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Heat butter and olive oil in a skillet. Sear the salmon until golden on each side, then set aside.
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Pour in chicken broth, lemon juice, zest, and capers. Let it bubble and reduce slightly.
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Stir in the cream and simmer gently until it thickens.
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Return salmon to the pan, spoon sauce over the top, and cook until just done. Serve right away.
My Cooking Notes
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Watch the colour change from deep pink to lighter pink — that’s your best doneness guide.
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If salmon sticks to the pan, it just needs another minute before flipping.
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Zest your lemon before juicing — it’s easier and adds more brightness.
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I like to make a bit of extra sauce for dipping bread or drizzling over vegetables.
Switch It Up
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Swap chicken broth for a splash of dry white wine for a fancier feel.
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Add grated parmesan just before serving for extra richness.
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Toss in a handful of baby spinach for colour and freshness.
What I Serve It With
This dish loves something starchy to soak up the sauce — garlic mashed potatoes, buttered pasta, or rice all work beautifully. On the side, I often do broccolini, asparagus, or green beans. For a lighter plate, a crisp salad with lemon vinaigrette works well.
Storing Leftovers
Best enjoyed fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to two days. Warm slowly over low heat to avoid splitting the sauce. This recipe doesn’t freeze well because of the cream.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just thaw it fully in the fridge first and pat it dry before seasoning.
What can I use instead of capers?
Chopped green olives work, but you’ll lose that exact piccata flavour.
Can I make it dairy-free?
You can try coconut cream, but the flavour will be different and it may not thicken the same way.
Is the sauce very tangy?
It’s bright from the lemon, but the cream balances it so it’s not overpowering.
Can I make it ahead?
You can prep the sauce base ahead, but cook the salmon fresh for the best texture.
Creamy Salmon Piccata
Tender salmon meets a luscious lemon-caper cream sauce in this easy, weeknight-friendly dish.
Ingredients
- 1 cup heavy/whipping cream
- 2 tablespoons lemon juice, plus zest from 1 lemon
- 1–2 tablespoons brined capers, drained
- 1/2 cup chicken broth or dry white wine
- 1 pound fresh salmon, cut into 4 fillets
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Flour, for dredging
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Lightly season salmon fillets with garlic powder, salt, and pepper, then coat them in flour, shaking off any excess.
- Heat butter and olive oil in a large skillet over medium-high heat. Once hot, place salmon in the pan and sear until golden on each side, about 3–4 minutes per side. The salmon should still be slightly undercooked at this stage. Transfer to a plate and keep warm.
- Pour chicken broth (or wine) into the skillet, along with lemon juice, zest, and capers. Simmer for about 2 minutes, allowing the liquid to reduce by half.
- Lower the heat slightly and stir in the cream. Let the sauce bubble gently for 2–3 minutes until it begins to thicken.
- Return salmon to the pan, spooning sauce over the fillets. Continue cooking for 3–5 minutes, or until the fish flakes easily with a fork and is cooked through.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately, garnished with fresh parsley for a bright finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 677Total Fat 45gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 21gCholesterol 155mgSodium 931mgCarbohydrates 30gFiber 2gSugar 3gProtein 31g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This creamy salmon piccata is the kind of dish that makes you feel like you’re treating yourself without a lot of effort. The balance of rich salmon, tangy lemon, and briny capers is just irresistible, and the cream brings it all together in a way that makes you want to scrape the plate clean. Whether it’s for a quick weeknight dinner or a meal you want to impress with, this recipe has never let me down.
