This Creamy Lemon Salmon Piccata is made with pan-seared salmon cooked in a creamy white wine lemon caper sauce. It's an easy 30-minute dish.
Course Entrée/Main Dish
Cuisine American, Canadian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Flavour & Savour
46 oz.wild salmon fillets,cut from center
1/4cupgluten-free flour blend,or flour if not on gluten-free diet
1tbspolive oilextra virgin
1cuporganic chicken broth,divided
1/4cuplemon juice,freshly squeezed is best
1tspcornstarchor 2 tsp for a thicker sauce
1/2cupcream10% MF or heavy cream
2tbspparsley or dill,chopped for garnish
1mediumlemon,sliced for garnish
Pat salmon pieces dry and season with salt and pepper. Dredge in flour, shaking off excess.
Heat a skillet over medium-high heat. Add butter and oil. When hot, add salmon pieces, skin side down. Sear for 4 to 5 minutes, then flip and continue cooking for 4-5 minutes or until salmon is no longer raw inside. Cooking time will depend on the thickness of the fillets. Watch carefully to avoid overcooking.
Remove from skillet to a plate and cover with foil. Add shallot to the skillet and cook briefly until softened.
Add wine, bring to a boil and scrape up any bits from the bottom of the pan until liquid is reduced by at least half. Add 3/4 cup of the broth and the lemon juice and stir.
Combine cornstarch with 2 tablespoons of the reserved broth in a small cup. Add to the pan and stir until thickened. If not thick enough, add an additional teaspoon of cornstarch with remaining broth and stir. Add the cream reduce heat to simmer. Remove from heat, add capers and the cooked salmon.
Garnish with chopped parsley or dill and lemon slices and serve.