I think you’ll love. My creamy salmon piccata is one of those dishes that feels a little fancy but is easy to make. It brings out the best in salmon with a simple, creamy lemon sauce that’s got just the right amount of tang. I love making it for family dinners or when I want something comforting but still special. The flavors are fresh, and the capers add a nice little punch. This is one of those meals that quickly became a favorite around here. Give it a try—I think you’ll be hooked!

How Do My Kids Eat It?

This Creamy Salmon Piccata is a hit in my house, even with the kids! I’ve learned a few tricks to make it more kid-friendly: I sometimes cut the salmon into smaller, bite-sized pieces so it’s easy for little hands to pick up. If your kids aren’t fans of capers or lemon, you can go a bit lighter on those, letting the creaminess shine through with just a hint of tang. I’ll even sprinkle a little extra Parmesan on top—kids love the cheesy taste. For sides, I serve it with pasta or rice, which makes the whole meal feel familiar and fun for them. It’s creamy, mild, and packed with flavor that even picky eaters can enjoy!

What You Need:

Salmon Fillets (4 pieces): Salmon makes this dish special. If you cut it into smaller pieces, it’s easier for kids to eat.
Salt and Pepper: This will season the salmon before cooking.
Olive Oil (1 tablespoon): Used for cooking the salmon in the pan.
Butter (3 tablespoons): Makes the sauce rich and creamy.
Garlic (2 cloves, chopped): Adds a nice flavor to the sauce.
Chicken Broth (1 cup): It helps make the sauce. You can use veggie broth if you like.
Heavy Cream (¾ cup): This is what makes the dish creamy.
Lemon Juice (from 1 lemon): A little bit of lemon gives the sauce a fresh taste.
Capers (2 tablespoons): These give a slightly salty, tangy taste that goes great with salmon.
Fresh Parsley (for topping): Makes the dish look nice and adds flavor.

How I Make It:

Season the Salmon: First, I sprinkle salt and pepper on both sides of each piece of salmon.
Cook the Salmon: I warm up olive oil in a pan on medium heat. Once hot, I cook the salmon for about 4 minutes on each side, until it’s nicely cooked through. Then I set it aside.
Start the Sauce: In the same pan, I melt the butter. I add the garlic and let it cook for about 1 minute, just until it smells amazing.
Add the Broth and Lemon: Next, I pour in the chicken broth and lemon juice. I let it simmer for a few minutes.
Add the Cream: Now, I add the cream, stirring slowly, so the sauce turns thick and creamy. It’ll only take a few minutes.
Put the Salmon Back: I put the salmon back in the pan, spoon some sauce over it, and add capers for a little extra flavor.
Serve: When I’m ready to serve, I sprinkle some fresh parsley on top for color and flavor.

More Relative Recipes:

Tips:

If you don’t want it too tangy, just add a little less lemon juice or fewer capers.
You can swap out the chicken broth for vegetable broth if that’s what you have.
For extra creaminess, add a little more heavy cream.

Storing Leftovers:

If I have any leftovers, I put them in a container in the fridge. It stays good for about 2 days. When I reheat it, I use a low setting on the stove or microwave so the salmon doesn’t dry out. You can add a spoon of water or cream to the sauce when reheating to keep it nice and creamy.