This Creamy Lemon Garlic Salmon Piccata comes together in about 30 minutes and is made all in one skillet for a quick and easy weeknight dinner that your family will love!
Ingredient Breakdown
- 4 Salmon fillets
- 1 cup Heavy cream
- 3-4 cloves Garlic (minced)
- 1/4 cup Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- Salt, to taste
- Pepper, to taste
- Fresh Parsley (for garnish)
Step-by-Step Instructions
Heat the Olive Oil and Butter: In a large skillet over medium heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. As the butter melts, it’ll create a rich base for your salmon. Ah, that smell, just wait until you add the salmon!
Season the Salmon: While the skillet is heating, season your salmon fillets with a couple pinches of salt and pepper. Don’t be shy! This is where all the flavor begins.
Cook the Salmon: Place the salmon fillets skin-side down (if they have skin) in the skillet. Cook for about 4-5 minutes until they are golden brown. Flip the fillets carefully using a spatula and cook for another 4-5 minutes until cooked through. The salmon should be opaque in the center and flake easily with a fork.
Remove Salmon from Skillet: Once cooked, use a slotted spatula to remove the salmon from the skillet and set it aside on a plate. Right now, your kitchen smells divine!
Sauté the Garlic: In the same skillet, add your minced garlic and sauté for about 30 seconds. Keep stirring occasionally until fragrant, just until it’s golden, don’t let it burn!
Make the Sauce: Now it’s time to build that creamy goodness! Stir in 1/4 cup of lemon juice and 2 tablespoons of capers into the skillet. Next, pour in 1 cup heavy cream. Bring to a simmer, then reduce the heat. Let it bubble gently and cook until slightly thickened, around 3-4 minutes.
Return Salmon to Skillet: Return the cooked salmon to the skillet, spooning that luscious sauce over the top. Let it cook for another 1-2 minutes to warm up and soak in all that flavor, it feels fancy but is so easy!
Garnish and Serve: Finally, garnish with fresh parsley. Plate it up and let the family dive in! I swear it’s as good as it looks, so creamy, lemony, and totally comforting!
If you loved this Creamy Lemon Garlic Salmon Piccata, be sure to check out my Parmesan Crusted Salmon, my Sheet Pan Lemon Garlic Butter Salmon, or my Best 20 Salmon Recipes! You can find them all on my blog.
Why This Recipe Works
Quick & Easy
This Creamy Lemon Garlic Salmon Piccata comes together in under 30 minutes, perfect for those hustle-and-bustle weeknights where you need something delicious without the fuss.
One Pan Wonder
You’re only going to need one pan for this whole dish! Yup, minimal cleanup is required, making your dinner routine just a bit easier.
Crowd-Pleaser
Loaded with tons of flavor and rich, creamy garlic goodness, it’s a dish that the whole family will love, my kids even ask for seconds, which is like winning the dinner lottery.
Comfortable & Luxurious
Because we’re using heavy cream and butter, this recipe feels like a treat without being overly complicated or time-consuming. You’ll savor every bite.
Customizable
Oh, and I can’t stress this enough, this recipe is so customizable! Don’t have salmon? Try using chicken or shrimp instead. Or if you want to toss in some spinach or sun-dried tomatoes, go for it! Use whatever ingredients you have on hand!
Serving Suggestions
This Creamy Lemon Garlic Salmon Piccata pairs beautifully with so many sides. I personally love serving it over a bed of wild rice or creamy mashed potatoes to soak up that amazing sauce. You can also serve it with a simple green salad or some steamed vegetables for a well-rounded meal.
Storage and Reheating
- How Long It Keeps: This dish will stay fresh in the refrigerator for up to 3 days. Just make sure to store it in an airtight container!
- Reheating Instructions: The best way to reheat is on the stove over low heat until warmed through, stirring occasionally. You can also microwave it, but be mindful to not overcook the salmon.
- Freezer Friendly: Unfortunately, I wouldn’t recommend freezing this because of the cream, which can separate upon thawing. It’s just best enjoyed fresh!
And there you have it! A Creamy Lemon Garlic Salmon Piccata that’s perfect for those busy weeknights or whenever you want a tasty, comfort food meal! Trust me, you’re going to love this dish, so easy, so flavorful, and simply divine!
Happy cooking, friend! And for more recipes, follow us on Pinterest.
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Creamy Lemon Garlic Salmon Piccata
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
This delicious Creamy Lemon Garlic Salmon Piccata comes together in about 30 minutes and is made all in one skillet for a quick and easy weeknight dinner that your family will love!
Ingredients
- 4 Salmon fillets
- 1 cup Heavy cream
- 3–4 cloves Garlic (minced)
- 1/4 cup Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- Salt, to taste
- Pepper, to taste
- Fresh Parsley (for garnish)
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Season your salmon fillets with salt and pepper.
- Cook the salmon fillets skin-side down in the skillet for 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes until cooked through.
- Remove the salmon from the skillet and set it aside on a plate.
- Sauté the minced garlic in the same skillet for about 30 seconds until fragrant.
- Make the sauce by stirring in lemon juice and capers, then pouring in the heavy cream. Simmer for 3-4 minutes until slightly thickened.
- Return the cooked salmon to the skillet, spooning the sauce over it, and cook for an additional 1-2 minutes to warm through.
- Garnish with fresh parsley before serving.
Notes
Serve with wild rice, mashed potatoes, or a simple salad. This dish is best enjoyed fresh as the cream can separate if frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 90mg