Salmon Piccata (20 Minutes + One Pan!)

Salmon Piccata (20 Minutes + One Pan!)

This Salmon Piccata is all done in under 20 minutes, and you just need one pan. It comes out super creamy with lots of buttery lemon flavor - the sauce is so good I could eat it by the spoonful!

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 485kcal

Author Emmeline Kemperyd

Equipment

Ingredients

1 lb salmon filets without skin
2 tablespoon flour for dredging
¼ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoon butter divided
1 cup chicken broth
¼ cup fresh lemon juice
zest from one lemon
2 tablespoon mini capers optional
1 cup heavy cream

To serve

4 servings rice

US Customary - Metric

Instructions

Season salmon with salt and pepper on all sides, then dredge in flour.
1 lb salmon filets, 2 tablespoon flour, ¼ teaspoon salt, ¼ teaspoon ground black pepper
Melt 2 tablespoons butter in a pan over medium-high heat. When hot, add the salmon and sear on all sides, then transfer the salmon to a plate.
4 tablespoon butter
Reduce the heat to medium and place the pan back over the heat. Add the rest of the butter and allow it to melt. Then add chicken broth, lemon juice, lemon zest and capers to the pan. Scrape the bottom of the pan to loosen any browned bits.
4 tablespoon butter, 1 cup chicken broth, ¼ cup fresh lemon juice, zest from one lemon, 2 tablespoon mini capers
Remove the pan from the heat and slowly stir in the cream. Place the pan back over the heat and bring to a simmer. When it's simmering, add back the salmon. Cover with sauce.
1 cup heavy cream
Simmer 5 minutes or until the salmon is as done as you like it. If the sauce thickens too much, add a bit more broth.
Taste test and season, then serve with rice.

Video

Notes

Be careful when adding the cream. It really is important to remove the pan from the heat and add the cream slowly, if you don't the sauce might break.

Do not use bottled lemon juice. It's too important for the flavor and the bottle just isn't the same.

Storing: Store leftovers in the fridge in an airtight container for up to 3 days.

Freezing: I do not recommend freezing leftovers.

Leftovers: Reheat leftovers gently.

Reheating stove top: Heat salmon and sauce in a skillet over medium heat, until warm and creamy.

Reheating in microwave: Reheat leftovers in the microwave in 30-second increments.

Nutritional information does not include rice.

Nutrition