Creamy Lemon Salmon Piccata Pasta
Hands down this Creamy Lemon Salmon Piccata Pasta recipe is the perfect weeknight treat. Equal parts decadent and hearty this full flavored dish is something you should try ASAP!
Ingredients
- 8 oz linguini or pasta of choice
- 2 salmon filets
- 3 tbs olive oil
- Salt and Pepper to taste
- 2 cloves garlic minced
- ½ cup chicken Broth (or dry white wine — Pinot Grigio or Chardonnay)
- ½ cup heavy cream
- 2 tbsp capers drained
- 1 zest of lemon
- juice of ½ lemon
- 2 tbsp parsley chopped
- freshly grated parmesan cheese for serving
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup pasta water before draining. Drain and set aside.
- Pat the salmon filets completely dry with paper towels. Season generously on both sides with salt and freshly cracked black pepper.
- In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the salmon filets skin-side up and cook for 3 to 4 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Do not let it brown.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let it reduce for 1 minute.
- Reduce the heat to medium-low and stir in the heavy cream, capers, lemon zest, and lemon juice. Simmer for 2-3 minutes, until slightly thickened.
- Flake the cooked salmon into bite-sized pieces and return to the skillet. Add the cooked pasta and toss gently until everything is well coated in the creamy lemon sauce.
- Remove from heat. Sprinkle with fresh parsley and serve immediately, topped with freshly grated Parmesan cheese.
Notes
Pat the salmon dry: Removing surface moisture before searing is the single most important step for a proper golden crust. A wet filet will steam rather than sear, resulting in a pale, soft exterior with none of the texture that makes this dish exceptional.
White wine option: Replace the chicken broth with a dry white wine — Pinot Grigio or Chardonnay both work beautifully. The wine adds a slightly more complex, layered flavor to the sauce that is particularly nice for entertaining.
Reserved pasta water: Always reserve a small amount of pasta water before draining. The starch in the water is the easiest way to adjust sauce consistency without diluting the flavor.
Fresh or frozen salmon: Fresh filets produce the best texture and flavor. If using frozen, defrost completely in the refrigerator overnight and pat very dry before seasoning — frozen salmon releases more moisture during cooking.