Description
A simple and elegant Salmon with Capers Cream Sauce recipe that combines perfectly seared salmon fillets with a rich, tangy cream sauce infused with capers and fresh lemon juice. Ready in just 30 minutes, this dish is ideal for a flavorful weeknight dinner or special meal.
Ingredients
Salmon
- 4 skinless salmon fillets (each about 6 ounces or 170g)
- Salt and pepper (to taste)
- ¼ cup all-purpose flour (optional)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
Sauce
- 1 tablespoon garlic cloves (minced)
- ⅓ cup water
- 1 cup low-sodium chicken stock or broth
- 1-2 teaspoons cornstarch (or corn flour, for thickening)
- 2 tablespoons freshly squeezed lemon juice (adjust to taste)
- ½ cup heavy cream
- 4 tablespoons capers (rinsed and drained)
Garnish
- 2-4 tablespoons fresh parsley (coarsely chopped)
- 4 lemon slices (to serve)
Instructions
- Season and Dredge Salmon: Season the salmon fillets with salt and pepper on both sides. Lightly dredge each fillet in the all-purpose flour and shake off any excess to prepare for searing.
- Sear the Salmon: Heat 1 tablespoon of butter and the olive oil in a large nonstick skillet over medium-high heat. Add the salmon fillets and sear for 4 minutes on each side, or until the fillets are golden brown and cooked just through. Transfer to a plate, tent with foil, and set aside to keep warm.
- Prepare the Base of the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Sauté the minced garlic for 1 minute until fragrant, being careful not to burn it. Deglaze the pan with ⅓ cup of water, scraping up the browned bits from the bottom, and simmer until the water has nearly evaporated.
- Build the Sauce: Add the chicken stock and lemon juice to the skillet, and bring the mixture to a boil for 1 minute. Whisk together 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the pan to thicken the sauce slightly. If the sauce is not thick enough, repeat with the remaining cornstarch. Stir in the heavy cream and capers, then remove the sauce from heat.
- Finish and Serve: Return the salmon fillets to the skillet and spoon the capers cream sauce over them. Garnish with fresh parsley, a sprinkle of black pepper, and lemon slices. Serve immediately alongside rice, pasta, or steamed vegetables for a complete meal.
Notes
- Light dredging of salmon with flour helps achieve a crispier sear but can be omitted for a gluten-free option.
- Adjust lemon juice quantity according to your preference for tanginess.
- Use low-sodium chicken stock to better control the saltiness of the dish.
- This sauce pairs wonderfully with simple sides like steamed asparagus, roasted potatoes, or a light salad.
- Make sure not to overcook the salmon to keep it moist and tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
