Creamy Salmon Piccata with creamy Lemon Sauce
This 15-minute creamy salmon piccata is made entirely in a pan and simmered in a luscious creamy lemon sauce that’s super easy to make. The sauce is just five ingredients and you can substitute the salmon for chicken to make chicken piccata although cooking times will differ. This is an example of how easily salmon can be made at home to look and taste amazing!
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 4 Salmon Fillets (about 1 inch in thickness, boneless)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic (minced )
- 1/2 cup Chicken Broth
- Juice of 1 1/2 Lemon
- 3 tablespoons Capers (drained)
- 1/2 cup Heavy Cream
Instructions
- 1
Dry the salmon fillets well with a paper towel and sprinkle each side with salt and pepper.
- 2
Heat olive oil and butter in a 10 or 12 inch skillet and slide in the salmon fillets skin side down (you can also use skinless salmon fillets). Cook them on each side for five minutes and remove them on a plate.
- 3
In the same pan, add garlic and saute for 30 seconds. Add the chicken broth, and simmer for a few minutes till its reduced to half. Add the lemon juice and capers and mix.
- 4
Pour in the cream and simmer on a low flame for 2 minutes. Slide the salmon fillets back into the pan and spoon the sauce on them. Turn off the flame and serve immediately.
Cook it from the original
This recipe comes from myfoodstory.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on myfoodstory.com