Creamy Salmon Piccata
Perfectly pan seared salmon fillets covered in a creamy, tangy lemon dill sauce and finished with salty capers. An easy and amazingly delicious salmon dish!
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 Tbsp minced garlic (3 cloves)
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth, divided
- 2 tsp cornstarch
- 2 Tbsp fresh lemon juice
- 1/3 cup heavy cream
- 1 Tbsp butter
- 1 Tbsp minced fresh dill
- 2 Tbsp capers, rinsed
- 1 Tbsp minced fresh parsley
If you have time let salmon rest at room temperature 10 minutes.
Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil.
Dab salmon dry with paper towels. Season both sides lightly with salt and pepper.
Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2 – 3 minutes longer.
Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet. Add garlic and saute just until golden brown, about 20 seconds.
Pour in 1 1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1 Tbsp broth with cornstarch.
While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.
Stir in cream, butter and dill. Remove from heat, return salmon to skillet.
Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.
Recipe source: adapted from my Creamy Chicken Piccata