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Creamy Lemon Salmon Piccata dish garnished with fresh herbs and lemon slices.

Creamy Lemon Salmon Piccata

A bright and creamy salmon dish with a zesty lemon sauce, perfect for busy evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets Salmon Highly nutritious and delicious; can substitute with trout or chicken breasts.
  • 1 teaspoon Salt Basic seasoning to enhance flavors; feel free to use sea salt for a taste boost.
  • 1 teaspoon Pepper Freshly ground adds mild heat; can swap for red pepper flakes for a kick.
  • 2 tablespoons Olive Oil Ideal for frying; can replace with vegetable oil or melted coconut oil.
  • 2 tablespoons Butter Provides richness; ghee or vegan butter for dairy-free.
  • 3 cloves Garlic Adds aroma and flavor; fresh is best over garlic powder.
  • 1/2 cup Lemon Juice Essential for tanginess; lime juice can be used in a pinch.
  • 1/2 cup Chicken Broth Keeps sauce from being too thick; vegetable broth for vegetarian.
  • 1 cup Heavy Cream Gives creamy consistency; coconut cream can be a dairy-free option.
  • 2 tablespoons Capers Bring a delightful brininess; substitute with olives if desired.
  • 2 tablespoons Parsley For garnish; can use fresh herbs like basil or cilantro.

Method
 

Preparation
  1. Season the salmon fillets with salt and pepper on both sides.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add the salmon fillets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Sauce Preparation
  1. In the same skillet, reduce the heat to medium and add the butter.
  2. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
  3. Pour in the lemon juice and chicken broth, scraping the bottom of the skillet to deglaze.
  4. Bring to a simmer and let it cook for 2-3 minutes.
  5. Stir in the heavy cream and capers, letting the sauce simmer for another 2-3 minutes until slightly thickened.
Final Assembly
  1. Return the salmon to the skillet, spooning the sauce over the fillets.
  2. Cook for an additional 1-2 minutes to heat through.
  3. Garnish with chopped parsley before serving.

Notes

Serve with steamed asparagus or a Caesar salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove over low heat to prevent drying out.