Creamy Salmon Piccata With Creamy Lemon Sauce

on Jul 10, 2018, Updated Sep 25, 2023 This recipe is actually two months old and I wasn’t sure if I should post it on the blog. Because I made this when we were visiting my sister in Seattle. But then I remembered the flavors and that creamy lemon sauce and how we sat on the floor and licked the plate clean once I was done photographing this recipe. That’s true yums. It doesn’t get better than this. Because you can have dinner on the table in less than 20 minutes. Which is how long it takes to make this creamy salmon piccata and steamed broccoli (or broccolini) to serve it with. It combines the goodness and nutrition of salmon with a decadent sauce (we are allowed to cheat once in a while) that you’ll want to drown everything in. I know many of you are scared of cooking seafood or fish. But please don’t be. I want you to give this a go once because it’s really very easy. Seafood cooks extremely fast and doesn’t need to marinate or too much flavoring. Salmon especially has a fantastic flavor of its own. To give you an example, four fillets which are roughly one and a half inches thick, will take you approximate 12-13 minutes to cook. You need another few minutes for the sauce and you are done. While the salmon is cooking, steam some broccoli or broccolini on the side and you have a low carb dinner ready!

How do you make piccata sauce?

A piccata can be made with anything – chicken, seafood, pork – and usually has a creamy lemon sauce with capers as a base. The sauce is made with a base of butter, lemon juice, chicken broth and cream (or flour). Capers are usually sold in small jars and are easily available at most supermarkets. These may be the only ingredient that you may not have in your pantry but try them once and you’ll be a fan. You can use either fresh or frozen salmon here.

Can I use frozen salmon to make this creamy salmon piccata?

Yes, you can use frozen salmon for this recipe. If its frozen, make sure to thaw it overnight in the fridge and then leave it on the counter for 15-30 minutes to let it come to room temperature. If the salmon is still cold or frozen, it won’t cook properly from the inside and will become rubbery. You can serve this creamy salmon piccata with steamed rice, quinoa or barley. If you want to keep this low carb or keto friendly, serve this with broccoli or broccoli or any other steamed veggies. I hope you give this quick and easy dinner recipe a go! Its restaurant worthy but so easy to make at home.