Ingredients
- Salmon Fillets: 4 (6-ounce) portions, skin removed or scored
- Olive Oil: 1 tbsp
- Unsalted Butter: 4 tbsp, divided
- Garlic: 4 cloves, minced
- Dry White Grape Juice With Vinegar or Chicken Broth: 1/2 cup
- Heavy Cream: 1/4 cup
- Fresh Lemon Juice: 1/4 cup
- Capers: 2 tbsp, drained
Instructions
- Step 1: Season the salmon fillets generously with salt and pepper. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, depending on thickness, until golden brown and cooked through. Remove the salmon from the pan and set aside.
- Step 2: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
- Step 3: Deglaze the pan by pouring in the white grape juice with vinegar (or broth). Let it simmer and reduce by about half, which should take 2-3 minutes. Add the fresh lemon juice and the drained capers, stirring well to combine the piccata flavor base.
- Step 4: Pour the heavy cream into the sauce mixture. Stir continuously and allow the sauce to simmer gently for 2-3 minutes until it thickens slightly and achieves a smooth, creamy consistency. Taste the sauce and adjust seasonings (salt and pepper) if necessary.
- Step 5: Carefully return the cooked salmon fillets to the skillet, spooning the creamy lemon garlic caper sauce over the tops of the fish. Serve immediately, perhaps garnished with fresh chopped parsley.
Notes
- Store leftover salmon and sauce tightly sealed in the refrigerator for up to three days, noting that the fish will have a slightly softer texture the next day.
- To reheat gently, warm the sauce in a small saucepan over low heat, adding a splash of water or broth if it separates, and gently nestle the salmon back in just until warmed through to avoid drying out the fish.
- For a complete and luxurious meal, serve the creamy piccata sauce over delicate linguine or alongside simple steamed green beans to balance the richness.
- When deglazing in Step 3, make sure the pomegranate juice/broth reduces significantly to concentrate the flavor before adding the lemon juice, ensuring the final sauce has the proper depth and acidity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American