Ingredients

The following ingredients have 4 Servings
  • 4 (6 oz) skinless salmon fillets
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 Tbsp minced garlic ((3 cloves))
  • 1 1/4 cups + 1 Tbsp low-sodium chicken broth, (divided)
  • 2 tsp cornstarch
  • 1/3 cup heavy cream
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter
  • 1 Tbsp minced fresh dill
  • 2 Tbsp capers, (rinsed)
  • 1 Tbsp minced fresh parsley

Instruction

  • If you have time let salmon rest at room temperature 10 minutes. 
  • Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil.
  • Dab salmon dry with paper towels. Season both sides lightly with salt and pepper. 
  • Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2 - 3 minutes longer. 
  • Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet. Add garlic and saute just until golden brown, about 20 seconds. 
  • Pour in 1 1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1 Tbsp broth with cornstarch. 
  • While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute. 
  • Stir in cream, butter, lemon and dill. Remove from heat, return salmon to skillet. 
  • Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.
  • Recipe source: adapted from my Creamy Chicken Piccata