Creamy Lemon Garlic Salmon Piccata is a classy yet easy salmon recipe you’ve been waiting for, with a delicious creamy lemon caper sauce!
To break it down….this sauce is filled with so much flavour, you won’t know what to do with yourself. The amount of pleasure that has come from those I’ve tested this recipe on is pretty entertaining. Moans, gasps, licking lips, fighting over the next bite. It’s the stuff genuine food bloggers live for.
This Salmon Piccata came to me after making my easy salmon piccata last month for dinner. I had some cream in the fridge about to expire and without even thinking added it to the sauce. The next thing I knew, I went from taste testing to just about finishing off all of the sauce, before serving. Sorry family.
Also, the best thing I’ve ever done.
Even though I’ve already posted that salmon piccata recipe on Cafe Delites, adding cream to it takes it to a whole new level of taste and flavour.
The process is still the same….however, coating the salmon in flour is optional according to your dietary needs. Leave it out… or add it in if you just don’t care, with your arms in the air!
Sear your steaks in a butter/olive oil mixture…
Make your sauce…and prepare to celebrate with your taste buds!
Pour the caper filled lemon sauce allllll over your crispy salmon!
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- 4x 170g | 6 oz skinless salmon fillets
- Salt and pepper, to taste
- ¼ cup flour (OPTIONAL)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium garlic cloves, minced
- ⅓ cup dry white wine*
- 1 cup low-sodium chicken stock/broth (fat free if you can find it)
- 1-2 level teaspoon cornstarch (or corn flour)
- 3-4 tablespoons fresh lemon juice (adjust to your tastes)
- 4 tablespoons rinsed and drained capers
- ½ cup reduced fat cream (or heavy cream)*
- 2-4 tablespoons coarsely chopped parsley, to serve
- Lemon slices, to serve
- Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
- Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
- Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
- Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
**Substitute cream with evaporated milk or half and half to reduce calories and fat
© 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.