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.
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
Salmon with Creamy Dijon Sauce
Creamed Spinach Stuffed Salmon in Garlic Butter
Creamy Salmon Piccata
Ingredients
- 4 skinless salmon fillets
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ¼ cup flour optional
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic medium, minced
- â…“ cup dry white wine
- 1 cup low-sodium chicken stock broth, fat free if you can find it
- 1-2 teaspoon cornstarch leveled, or corn flour
- 3-4 tablespoons lemon juice freshly squeezed, adjust to your tastes
- 4 tablespoons capers rinsed and drained
- ½ cup reduced fat cream or heavy cream
- 2-4 tablespoons parsley coarsely chopped to serve
- 4 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.
Robyn says
Havent tried this yet but i love anything picatta! I use Costcos blue bag salmon filets and they are wonderful and cut in the perfect portion size.. Cant wait to make this!
Samantha says
Fantastic recipe! I used heavy whipping cream, extra lemon and no wine -and I was so impressed. Served it over garlic parm mashers with roasted broccoli. I also used gluten free flour to dredge the salmon, turned out nice and crispy but moist and flavorful. Bravo!
Ally Perez says
Sooo good! This dish turned out fantastic! It was a big hit with my hubby, we both agreed this recipe is a keeper! Look forward to making it again and will definitely be recommending it to friends and family! Thank you!
virginia blevins says
Would it be ok to substitute almond milk for the cream ?
BakerHob says
I loved it! I used regular 1% milk so it did not get creamy. I added a slurry of 1 Tbsp cornstarch & water. I cut the lemon juice to 2 Tbsp and added 2 Tbsp honey (my husband doesn’t care for tangy unless it’s sweet). This recipe is very forgiving & versatile. You really can;t go wrong with ingredients.
Kathy says
I love anything with capers, so I had to try this recipe when my daughter wanted salmon for dinner. Turned out delicious! Thank you for sharing.
Jodie says
I crashed my roommate’s car so I made this for her for dinner and she forgave me. Great recipe!
Eva D says
This turned out great – a family fav!
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