Creamy Lemon Garlic Salmon Piccata is a classy yet easy salmon recipe you’ve been waiting for with a deliciously creamy lemon garlic sauce!
A twist on a Creamy Lemon Chicken Piccata, THIS Creamy Lemon Garlic Salmon Piccata has become one of our favourite salmon recipes on Cafe Delites! Buttery salmon fillets pan seared with a golden brown crust and crisp edges, served with a deliciously creamy lemon sauce with capers and fresh parsley. A delicious combination.
An original Cafe Delites creation posted April 5,2017.
Creamy Salmon Piccata
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.
If you’re not a fan of capers, you can leave them out and still create a delicious meal, because all of the flavour is in that incredible lemon garlic sauce!
How Do you Pan Sear Salmon
With pan seared salmon, here are a few tricks I’ve found through the years to get an amazing crispy coating:
- Use a good quality non stick pan OR well-seasoned cast iron skillet.
- Pat salmon dry before cooking.
- Preheat pan/skillet before cooking.
- Use butter with oil to prevent the butter from burning.
- Once you place your salmon in your pan, don’t move it around! Give it time to get nice and crispy before flipping.
- Sear in batches with 2 fillets at time.
How To Make Creamy Salmon Piccata
You’re only four easy steps away to this for dinner!
Coat
Fry
Sauce
Serve
Coating the salmon in flour is optional according to your dietary needs. For a low carb option, skip the flour and go straight to searing!
Sear your steaks in a butter/olive oil mixture…
Make your sauce…and prepare to celebrate with your taste buds!
Pour the flavour filled lemon sauce allllll over your crispy salmon!
Perfect to serve over rice or pasta, or for a low carb option serve with cauliflower rice and zucchini noodles.
WATCH US MAKE This Creamy Lemon Garlic Salmon Piccata!
Love Creamy Salmon? Try these recipes!
Creamy Garlic Butter Tuscan Salmon
Creamed Spinach Dip Stuffed Salmon
Creamy Salmon Piccata
Ingredients
- 4 x 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
- 1/2 cup reduced fat cream (or heavy cream)*
- 2-4 tablespoons coarsely chopped parsley to serve
- Lemon slices to serve
Instructions
- 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.
Notes
**Substitute cream with evaporated milk or half and half to reduce calories and fat
Brooke says
Are the nutrition facts with or without the flour and wine?
Thanks!
Karina says
Hi Brooke,
The flour and wine are included in the nutrition table.
Sue says
I made this salmon picatta recipe tonight on a whim. OMG it was so good! I left out the wine because I only had red but it was still exceptional! This is my new go-to salmon recipe! Thank you!
Danielle says
Do you think you could substitute canned full fat coconut milk for the cream?
Karina says
Yes, that sounds delicious! Let me know how it turns out and if you love the flavoring of it all. XO
Deborah says
I made this without the capers since my husband hates them. It was still amazing. I made it with a pound of salmon and a pound of shrimp. Now it’s in our regular rotation of recipes!
Crissy says
Omg this was so delicious! I always cook salmon in the oven but it was so great pan seared! I loved the sauce, I will definitely make this one again! We loved it with angel hair pasta and broccoli.
Courtney says
Hello, I love your blog and so many recipes to pick from! I got a wonderful salmon i wanted to make into a nice meal and decided on this one out of all the ones you have, my biggest question is the only wine i have is cooking wine not any dry wine, would this be fine to use?
Thank you for your time,
Courtney
Karina says
Thank so much Courtney! Cooking wine will be fine to use in this 🙂
Ann Romero says
I rarely take the time to go back and make comments on recipes I make from online. However my family loved this recipe so much I just had to pop by and say so. Thanks for sharing what will surely be a new favorite! We used frozen salmon, and it still turned out great!
Karina says
That’s so wonderful Ann, thank you so much for sharing!
Shane says
I made this recipe tonight and it was even better than I’d hoped. Thank you so much for sharing! This is the first recipe that I’ve made from Cafe Delights and I can promise I will be returning for more! Cheers!
Joan Smith says
This was wonderful, just as I imagined it would be. The only change I made was as my pasta water was heating and I was prepping my ingredients I cut a bunch of asparagus into bite sized pieces and threw them in the oven in some butter and salt at 350 degrees, then later put them in the sauce along with the capers and finished the recipe, serving over fettuccine. Gilding the lily, I know! Thanks so much for this recipe.
Karina says
Ohhhh YUMMMM! Asparagus in this sounds absolutely incredible Joan!
David Harris says
My wife and I love anything piccatta. This however is our new favorite. The garlic sauce added just enough to counter the lemon but actually accentuated the capers. Paired it with a really good french wine and we really ate too much it was that good. We decided that it was restaurant quality if not better. Thank you for the recipe. We will definitely use this for company.
Karina says
Hi David! That’s wonderful to hear! Thank you for taking the time to come back and leave your feedback!
Crissy says
Loved this dish so much! Tons of flavor, the sauce thickened beautifully and the salmon was perfectly cooked. Can’t wait to make this again!
Aviva Helfand says
Hi, Drooling and wondering if the Salmon can be served room temp? I would like to prepare Salmon the day before and make the sauce on day of party what do you think?
Maria says
Please, do you have viseos of your recepies? Where can i find tbem??