Creamy Salmon Piccata

Creamy Salmon Piccata

One of the unique qualities of cast iron is the sear you get when cooking proteins like duck, scallops...and salmon. The key to this recipe is to let the salmon sear in your skillet undisturbed until it is ready. Also, wait until the sauce has reduced enough to become nice and creamy before adding the salmon back into the pan.
Servings

4

Prep time

35 min

Ingredients
  • 4 (6 ounce) skinless salmon fillets
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon minced garlic (3 cloves)
  • 1 ¼ cups + 1 Tbsp low-sodium chicken broth, divided
  • 2 tablespoons cornstarch
  • ⅓ cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • 1 tablespoon minced fresh dill
  • 2 tablespoons capers, rinsed
  • 1 tablespoon minced fresh parsley
Preparation
Lay out salmon on a cutting board at room temp for 10 minutes. Pat salmon dry with paper towels, and season both sides with salt and pepper.

Preheat a 12” skillet, add the olive oil.

When the oil is good and hot, sear the salmon undisturbed in the skillet until the bottom is golden brown. Flip then continue to cook through. Transfer salmon to a plate.

Saute garlic. Add broth and reduce in skillet. Stir in cream, lemon and dill.

When the sauce becomes thick and creamy, return salmon to the skillet and add capers. Serve with sauce spooned over the salmon.

Source: Adapted from Cooking Classy © 2020 Cooking Classy
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