Creamy Salmon Piccata (So Easy!)
This weeknight-friendly creamy salmon piccata recipe is so incredibly flavorful and delicious! Perfectly pan seared tender salmon sopped up in the most epic lip-smacking creamy and cheesy sauce with capers!
How are y’all holding up? Have you been taking advantage of all the holiday sales or saving your coins? I’ll go first and admit that I have been doing some swiping, ha! Listen, I rarely treat myself so I’ve been making conscious efforts to shop for me and not just business things. I am a true sneaker/shoe head and I copped some new pairs of shoes and I’m ready to flex! Well, maybe just flex in the house cuz you know, 2020.
Aside from shopping, for someone who just started eating salmon this year, I am obsessed. It’s like, I seriously do not know why I always gave salmon the side eye haha. In case you missed it; my pan seared salmon with orzo + asparagus is delicious, these salmon cakes with quick aioli are giving you easy and effortless vibes, and this cajun salmon with parmesan risotto is an ideal sexy af moment. Each one of those are amazing! In addition, that brings us to another incredible salmon dish: creamy salmon piccata!
Whew, talk about an easy + simple, yet insanely good weeknight-friendly meal that is also perfect for all occasions! Tender and flaky salmon with a lightly crisp crust smothered in an ultra creamy and flavor-packed sauce, goodness gracious. Additionally, this delicious beauty all comes together nicely in ONE PAN!
Ingredients To Make Creamy Salmon Piccata
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Salmon filets, skinless
- All-purpose flour, can also substitute with tapioca/arrowroot flour
- Butter, can also use ghee
- Olive oil
- Minced garlic or garlic paste
- Chicken stock
- Heavy whipping cream
- Dry white wine, such as Sauvignon Blanc or Pinot Gris/Pinot Grigio
- Lemon juice, freshly squeezed
- Freshly grated parmigiano reggiano cheese
- Seasonings: salt, pepper, smoked paprika
- Non-pareil capers
More Great Weeknight Recipes To Try
- Easy Sausage and Peppers
- Creamy Chicken and Mushrooms
- One-Pot Creamy Beef Pasta
- One-Pot Casarecce Pasta
- Easy Philly Cheesesteaks
- Creamy Lemon Garlic Chicken with Capers
- Easy Skillet Lasagna
How To Make This Creamy Salmon Piccata
- Coat the room temperature salmon filets in flour/seasoning mixture.
- Melt butter and oil in skillet
- Add the salmon filets into pan and sear on both sides.
- Remove the salmon from pan and set aside.
- In the same skillet, add in more butter and cook garlic.
- Then pour in the stock, wine, and lemon juice and let it come to a simmer.
- After the mixture simmers then pour in the cream.
- Sprinkle freshly grated cheese into the skillet, the sauce will thicken.
- Then add in the capers and stir together will sauce.
- Add salmon filets back into the skillet and spoon sauce over salmon.
- Serve as is or alongside your favorite side dishes.
Bada bing, bada boom! Y’all, this creamy salmon piccata is an absolute dream meal. And I’m not telling you that because this is my recipe, ha! The creamy sauce has heaps of delicious flavor from the stock, wine, cheese, garlic, and seasonings. The salmon is extra light but tenderly crisp which hits different when coated in the sauce, sheesh. I also love the salty/briny bite of capers in every bite, it’s just simply so good!
What To Serve With Alongside This Dish
This creamy salmon piccata will pair greatly with nearly any side item of your choice such as:
- white rice, brown rice, rice and peas, cauliflower rice, etc.
- vegetables: broccoli, carrots, asparagus, green beans, and more.
- collard greens or brussels sprouts!
- mashed potatoes, sweet potatoes, or roasted potatoes, yum.
- mac and cheese: smoked gouda or southern style, extra goodness!
How To Store This Salmon Piccata
Hard to believe there will be any leftovers…but just in case there is, this recipe stores away easily! Simply place dish into an airtight container and it will keep stored away in the refrigerator for up to 3-4 days. Then simply reheat the creamy salmon piccata in the microwave/oven when ready to consume.
Can I Make This Using Chicken?
Yes, you sure can! To make this creamy salmon piccata but using chicken instead, there will just be a few adjustments. I recommend using chicken cutlets because they are thinner. When using chicken breasts, just be sure to halve the chicken breast pieces. Cooking the chicken will take a bit longer than salmon does so be sure to adjust the cooking time until the chicken is cooked through completely.
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UNTIL NEXT TIME…LOVE AND BUTTER,
This weeknight-friendly recipe is so incredibly flavorful and delicious! Perfectly pan seared tender salmon sopped up in the most epic lip-smacking creamy and cheesy sauce with capers!
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 4 (6-ounce) salmon filets, skinless
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic or garlic paste
- 1 cup chicken stock
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 tablespoons freshly squeezed lemon juice (from 1 small lemon)
- 1/2 cup heavy whipping cream
- 1/2 cup freshly grated parmigiano reggiano cheese, plus more to taste
- 1/4 cup nonpareil capers
- Freshly chopped parsley, for garnish- optional
- Before you begin: Take salmon filets out of the refrigerator about 30 minutes before cooking to come up to room temperature. Then pat the salmon filets dry using a paper towel: both processes help to ensure that the salmon filets will get a nice and crispy sear.
- In a large pie plate, combine flour, salt, pepper, and smoked paprika together. Stir well to fully combine. Coat each salmon filet into flour mixture, covering well on all sides then set aside.
- Using a large non-stick skillet (best to prevent salmon from sticking/breaking!), melt 2 tablespoons of butter and olive oil over medium heat. Once melted and hot, add in salmon filets and sauté on both sides, about 3-4 minutes each side depending on thickness. Then set the cooked salmon filets aside onto a cleaned plate and tent with aluminum foil.
- Add in remaining 1 tablespoon of butter along with garlic and stir together, about 1 minute. Whisk in the stock, white wine, and lemon juice. Whisk everything together well to combine. Allow the mixture to come up to a slight simmer, about 5-6 minutes. And then pour in the heavy cream and mix again to thoroughly combine the sauce and let simmer for another 2-3 minutes.
- Reduce the heat to low and stir in cheese until completely melted through, sauce will thicken some. Then add salmon filets back into the skillet along will capers. Spoon the sauce over the salmon filets and let salmon sit in sauce for another 2 minutes and then remove from heat.
- Sprinkle freshly chopped parsley over dish, if desired, and serve alongside your favorite sides!
- This dish will keep stored in an airtight container in the refrigerator for 3-4 days.
- Please read post in its entirety for additional tips + tricks.
Keywords: salmon, creamy, capers, one pan