Description
A delicious and creamy lemon salmon piccata with a rich sauce made with white wine, capers, and fresh lemon juice.
Ingredients
Scale
- 4 x 170g | 6 oz skinless salmon fillets
- Salt and pepper to taste
- ¼ cup flour (OPTIONAL)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium garlic cloves minced
- ⅓ cup dry white wine
- 1 cup low-sodium chicken stock/broth (fat free)
- 1-2 level teaspoon cornstarch (or corn flour)
- 3-4 tablespoons fresh lemon juice (adjust to your tastes)
- 4 tablespoons rinsed and drained capers
- 1/2 cup reduced fat cream (or heavy cream)
- 2-4 tablespoons coarsely chopped parsley to serve
- Lemon slices to serve
Instructions
- Season salmon fillets with salt and pepper.
- Dust with flour if using.
- Heat butter and olive oil in a pan over medium heat.
- Add salmon and cook until golden, about 3-4 minutes per side. Remove and set aside.
- In the same pan, sauté garlic for 30 seconds.
- Pour in white wine and let it reduce by half.
- Add chicken stock and bring to a simmer.
- Mix cornstarch with a little water and stir into the sauce to thicken.
- Add lemon juice, capers, and cream. Stir well.
- Return salmon to the pan and simmer for 2 minutes.
- Garnish with parsley and lemon slices before serving.
Notes
- Adjust lemon juice to your taste preference.
- Use heavy cream for a richer sauce if desired.
- Serve with pasta or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
Keywords: creamy lemon salmon piccata, salmon recipe, Italian salmon dish