Creamy Salmon Piccata Recipe

Creamy Salmon Picatta on plate with rice and asparagus

Creamy Salmon Piccata Recipe

Seared salmon is topped with a lemon caper piccata sauce in this twist on the classic Italian dish. Salmon piccata looks fancy, but is so easy to make!

Course Main Course

Cuisine Mediterranean

Keyword salmon piccata

Servings

Calories 426kcal

Ingredients

1 pound salmon filet, skinless, cut into 4-ounce portions
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
2 tablespoons butter, divided
1 tablespoon extra virgin olive oil
¼ cup minced shallot
⅓ cup white wine
¾ cup heavy cream
1 lemon, zested and juiced (about 2 tablespoons lemon juice)
¼ cup capers, drained
3 tablespoons chopped fresh dill

Instructions

Season the salmon on both sides with ¼ teaspoon of the kosher salt and the freshly ground black pepper. Heat 1 tablespoon of the butter and olive oil in a large, non-stick skillet over medium-high heat. Add the salmon to the skillet flesh side up, and cook until golden brown on the bottom and turns opaque on top, 4 to 6 minutes. Flip the salmon and cook for another 2-3 minutes until golden brown. Transfer the salmon to a plate.
Wipe out the skillet with a paper towel, then return to medium-high, melt the butter, and add the shallot. Cook for 30 seconds, stirring, then add the wine and cook for 1 minute. Add the cream, lemon zest, lemon juice, capers, and remaining ¼ teaspoon kosher salt. Bring to a boil, stirring occasionally, then reduce to medium heat and cook for 5 minutes until the sauce thickens and reduces by a third. Stir in the chopped dill, then add the salmon back to the skillet. Add more salt or pepper to taste. Spoon the sauce over the salmon and serve.

Notes

• If the sauce reduces and becomes too thick, stir in 1-2 tablespoons water to loosen and thin the sauce.

Nutrition