Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Creamy Salmon Piccata

Creamy Salmon Piccata Recipe - One of my favorite meals growing up was chicken piccata. I love the creamy, tangy sauce. So, I decided to put a fun twist on this masterpiece of a dish by using rich pieces of salmon instead of chicken. Let me tell you, it has officially changed my life. The buttery flavor of the salmon cuts right through the lemon sauce, making every sensational bite a little bit better than the last.

Fat: 23.3 g
Carbs: 3.1 g
Net carbs: 3 g
Protein: 25.7 g
Fiber: 0.1 g
Creamy Salmon Piccata Recipe


  • 4 salmon fillets, skin-on
  • Sea salt and black pepper
  • 1 tbsp (13 g) organic grass-fed ghee
  • 1 tbsp (15 ml) olive oil
  • 2 cloves garlic, finely minced
  • ⅓ cup (80 ml) Chicken Bone Broth or store-bought
  • 2 tbsp (30 ml) lemon juice
  • ½ cup (120 ml) heavy cream
  • 2 tbsp (17 g) capers, drained and rinsed
  • Fresh basil, to garnish

How to make Creamy Salmon Piccata

  1. Pat the salmon fillets dry and season with salt and pepper.
  2. Heat the ghee and olive oil in a large skillet over medium-high heat and add the salmon skin side down. Sear the salmon for 3 minutes on both sides. Remove the fish from the pan and set it aside.
  3. Lower the heat to medium and add the garlic. Sauté until the garlic is fragrant, about 1 minute. Stir in the broth and lemon juice, and simmer for 1 minute. Slowly stir in the cream and simmer for 2 minutes.
  4. Return the salmon to the sauce and add the capers. Continue to simmer for 2 to 3 minutes, or until the sauce thickens. Garnish with fresh basil.
PRO TIP: For a dairy-free option, simply omit the ghee and use another tablespoon (15 ml) of olive oil and use full-fat coconut milk instead of heavy cream.