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Lemon caper salmon piccata with creamy lemon sauce, capers, dill, and lemon slices

Lemon Caper Salmon Piccata

Golden pan-seared salmon fillets served in a rich, creamy lemon caper sauce with fresh dill and garlic. A 30-minute Mediterranean-inspired weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • - 4 center-cut salmon fillets approx. 6 oz each
  • - 2 tbsp extra-virgin olive oil
  • - 1 tbsp unsalted butter
  • - 1 medium shallot finely diced
  • - 3 garlic cloves minced
  • - 1/2 cup low-sodium chicken broth
  • - 1 cup heavy cream
  • - Juice of 1 medium lemon
  • - 3 tbsp capers drained
  • - 3 tbsp fresh dill chopped
  • - Salt and freshly cracked black pepper to taste
  • - 1 lemon sliced into wheels (for garnish)

Method
 

  1. Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
  2. Heat extra-virgin olive oil in a wide skillet over medium-high heat. Sear salmon for 4–5 minutes on the first side until golden, flip and cook 2–3 minutes on the second side. Transfer to a plate.
  3. Reduce heat to medium. Melt butter in the skillet and sauté diced shallot for 2 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth, scraping up browned bits from the pan bottom. Simmer for 2–3 minutes until liquid reduces by half.
  5. Stir in heavy cream and fresh lemon juice. Simmer gently over medium-low heat for 3–4 minutes until sauce slightly thickens.
  6. Stir in drained capers and fresh chopped dill. Taste and adjust salt or pepper as needed.
  7. Return salmon fillets to the skillet. Spoon sauce over fish, arrange lemon wheels around fillets, and simmer for 1–2 minutes until heated through. Garnish with extra dill and serve warm.

Notes

- Ensure salmon is thoroughly dried before searing for a crisp golden crust.
- Keep heat at a gentle simmer after adding cream to prevent sauce separation.