Creamy Lemon Salmon Piccata Recipe

Instructions

1. 1
   Pat salmon dry and season with salt and pepper. Dredge lightly in flour to coat.
2. 2
   In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Add salmon, skin-side down if applicable, and sear for 3–4 minutes per side until golden and just cooked through. Remove to a plate and keep warm.
3. 3
   Lower heat to medium. In the same pan, melt remaining 1 tablespoon butter. Add minced garlic and sauté 30 seconds until aromatic.
4. 4
   Pour in chicken broth, scraping the pan to deglaze. Simmer for 2–3 minutes.
5. 5
   Stir in heavy cream, lemon juice, zest, and capers. Simmer for 3–4 minutes, stirring, until sauce starts to thicken.
6. 6
   Return salmon to the pan and spoon sauce over. Simmer 1–2 minutes until heated through. Top with parsley and lemon slices, then serve.