Lemon Salmon Piccata Recipe

Pat the salmon fillets dry and sprinkle salt and pepper on each side.

Heat butter and olive oil in a skillet and add the salmon fillets skin down. Cook on each side for 4 to 5 minutes and then remove them from the pan.

Add garlic to the pan and cook for a minute. Add the chicken broth and bring to a quick boil. Simmer for 5 to 6 minutes till the broth has reduced to half. Mix in the lemon juice and capers.

Add the cream and let this simmer for two minutes. Add the salmon fillets back to the pan. Check and adjust the seasoning and turn off the flame. Serve immediately.