Sizzle your fish with this dish! But not just any fish… here’s my Creamy Salmon Piccata recipe! This dish offers beautifully crisp flavors and a wholesome sauce that ties everything in together, and it wouldn’t be what it is without the type of salmon I’m using.
If you want to level-up your seafood choices, I highly suggest finding premium-quality, wild-caught fish from SizzleFish. It’s an online seafood market that provides sustainably sourced fish and shellfish to your door. They also portion it perfectly for you! In this recipe specifically, I will be using four salmon filets, courtesy of SizzleFish.
What is Piccata?
Glad you asked ;). Piccata is an Italian dish that incorporates sliced, flour-breaded and browned meat that is then served in a delicious creamy sauce consisting of lemon juice, butter, and capers! Normally, piccata recipes are served with chicken, however, I simply cannot resist salmon. I also felt like adding salmon to a piccata dish would be great because of the lemon that’s in the sauce. This makes the overall taste of this dish feel super fresh, light, and a little more fancy than usual. Try it out on your next at-home dinner date or a special, intimate occasion between your loved ones!
Let’s now jump into into creating an amazing meal for you!
Ingredients
- 4 salmon filets (6 oz each)
- 3 tbsp all purpose flour
- salt and pepper for seasoning
- 3 tbsp olive oil
- 3/4 cup dry white wine
- 4 garlic cloves, minced
- 1 cup broth
- juice of 1/2 lemon
- 3 tbsp capers, drained
- 1 cup heavy cream
- 1 tbsp butter
Directions
First, pat dry your salmon pieces, and then season with salt and pepper to your liking.
Next, add the flour on a plate and coat each salmon piece with the flour.
Heat the olive oil on medium heat in a large skillet. Then add all the salmon, skinless side facing down! Cook on one side for about 10 minutes without flipping. NOTE! If you are using skinless salmon pieces, then cook each side for about 4-5 min.
If needed, turn the heat down so your salmon doesn’t burn. You want it to be a beautifully crispy texture!
When done, set the salmon aside on a new plate.
In that same skillet, add the garlic and white wine, simmering for about 5 minutes. The wine should reduce to half the amount once designated time has passed.
Next, add in the broth, lemon juice, capers, and heavy cream. Cook this for about 15 minutes until the sauce thickens nicely.
Once finished, add in your butter until melted and add the salmon back onto the skillet. Let the salmon heat through and then remove from heat.
You’re now ready to indulge in a fine-dining experience from home! The creamy piccata sauce is an amazing addition to fish – especially salmon. Serve this dish with some pasta or mashed potatoes to add for a more wholesome meal, and enjoy!
If you love this recipe, let me know by sharing a comment below or interacting with me on Instagram using my handle, @mysavorycravings. It’s an honor to share my crafts with you, and I can’t wait for you to see new recipes I have for you already on the way 🙂 Be sure to look at my past recipes in the meantime, and you can look at more mouth-watering content on my social media as well!
See you soon!
Creamy Salmon Piccata
Ingredients
- 4 6 oz each salmon filets
- 3 tbsp all purpose flour
- salt and pepper for seasoning
- 3 tbsp olive oil
- 3/4 cup dry white wine
- 4 garlic cloves minced
- 1 cup broth
- 1/2 lemon juiced
- 3 tbsp capers drained
- 1 cup heavy cream
- 1 tbsp butter
Instructions
- First, pat dry the salmon pieces, and then season with salt and pepper to your liking.
- Next, add the flour on a plate and coat each salmon piece with the flour.
- Heat the olive oil on medium heat in a large skillet. Then add all the salmon, skinless side facing down! Cook on one side for about 10 minutes without flipping. NOTE! If you are using skinless salmon pieces, then cook each side for about 4-5 min.
- If needed, turn the heat down so your salmon doesn’t burn. You want it to be a beautifully crispy texture!
- When done, set the salmon aside on a new plate.
- In that same skillet, add the garlic and white wine, simmering for about 5 minutes. The wine should reduce to half the amount once designated time has passed.
- Next, add in the broth, lemon juice, capers, and heavy cream. Cook this for about 15 minutes until the sauce thickens nicely.
- Once finished, add in your butter until melted and add the salmon back onto the skillet. Let the salmon heat through and then remove from heat.
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