How To Make Creamy Salmon Piccata
Treat yourself with a delicious salmon piccata for dinner. Pan-seared salmon drenched in creamy lemon sauce with capers, a truly delightful dish.
Serves:
Ingredients
- 24ozsalmon filletsskinless
- Salt and pepperto taste
- ¼cupflouroptional
- 2tbspunsalted butter
- 1tbspolive oil
- 4mediumgarlic clovesminced
- ⅓cupdry white wine
- 1cupchicken stocklow-sodium, or broth, fat free
- 2tspcornstarchor corn flour
- 4tbspfresh lemon juiceadjust to your tastes
- 4tbspcapersrinsed and drained
- ½cupreduced fat creamor heavy cream
- 4tbspparsleycoarsely chopped, to serve
- Lemon slicesto serve
Instructions
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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.
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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.
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Add the 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.
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Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a few minutes 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.
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Add ¾ cup stock or broth to the pan along with the lemon juice; bring to a boil and cook for a few minutes.
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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.
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Stir in the cream and remove from heat and add the capers.
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Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
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Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
Recipe Notes
If it’s not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan.
Nutrition
- Calories: 622.02kcal
- Fat: 43.95g
- Saturated Fat: 16.41g
- Trans Fat: 0.23g
- Monounsaturated Fat: 13.93g
- Polyunsaturated Fat: 7.80g
- Carbohydrates: 13.98g
- Fiber: 0.98g
- Sugar: 2.48g
- Protein: 38.40g
- Cholesterol: 151.38mg
- Sodium: 769.05mg
- Calcium: 60.78mg
- Potassium: 792.27mg
- Iron: 1.43mg
- Vitamin A: 188.30µg
- Vitamin C: 19.19mg
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