Creamy Salmon Piccata in Your Pressure Cooker
This creamy salmon piccata pressure cooker recipe blends tangy lemon, bold garlic, capers, and tender salmon with a smooth, fuss-free cream sauce in just one pot.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 4 skinless salmon fillets
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ¼ cup flour optional
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ⅓ cup dry white wine
- 1 cup low-sodium chicken stock fat free if available
- 1-2 teaspoon cornstarch
- 3-4 tablespoons lemon juice freshly squeezed
- 4 tablespoons capers rinsed and drained
- ½ cup cream reduced fat or heavy cream
- 2-4 tablespoons parsley chopped, to serve
- 4 lemon slices to serve
Instructions
Instructions
- Season salmon with salt and pepper, then dredge in flour (optional).
- Heat butter and olive oil in pressure cooker on sauté setting or medium-high heat.
- Sear salmon for 4-5 minutes on each side until golden, then remove and set aside.
- Add garlic to cooker and sauté 1 minute until fragrant.
- Deglaze with white wine and simmer 2-3 minutes to reduce.
- Add chicken stock and bring to a simmer.
- Make cornstarch slurry and stir into sauce. Cook 2-3 minutes to thicken.
- Return salmon to sauce, spoon sauce over fillets, and simmer 2 minutes.
- Stir in cream and capers, then turn off heat.
- Sprinkle with parsley and serve with lemon slices.
Notes
To reduce calories, substitute heavy cream with evaporated milk. Skip the flour if you want a gluten-free option. This is perfect with rice, pasta, or vegetables.