Poached Salmon with Creamy Piccata Sauce

Poached Salmon with Creamy Piccata Sauce

20 Reviews
From the EatingWell Kitchen

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 cup dry white wine, divided
  • 2 teaspoons extra-virgin olive oil
  • 1 large shallot, minced
  • 2 tablespoons lemon juice
  • 4 teaspoons capers, rinsed
  • ¼ cup reduced-fat sour cream
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh dill


  • Active

  • Ready In

  1. Place salmon in a large skillet. Add ½ cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining ½ cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
  • Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition information

  • Serving size: 3 oz. salmon & scant ¼ cup sauce
  • Per serving: 229 calories; 8 g fat(2 g sat); 0 g fiber; 4 g carbohydrates; 23 g protein; 19 mcg folate; 59 mg cholesterol; 1 g sugars; 0 g added sugars; 293 IU vitamin A; 5 mg vitamin C; 68 mg calcium; 1 mg iron; 286 mg sodium; 506 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean meat, 1 fat

Reviews 20

April 01, 2017
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By: Karly from Michigan
This is a wonderful, light sauce that goes well with all kinds of fish, but I agree with several other reviewers that it needs a thickening agent. Next time I will try cornstarch.
March 27, 2016
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By: EatingWell User
something wrong with the proportions or cooking time Either there is something wrong with the proportions or you need to let the sauce reduce quite a bit more than one minute before adding the siur cream. No matter how i tried to fix it, it remained a soup. The salmon came out good. Pros: easy Cons: need to allow aauce to reduce way more than 1minute
January 07, 2016
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By: EatingWell User
Husband's favorite Each time I make this my husband remarks I never get tired of this dish! It's light and healthy with restaurant style layered flavors, not that heavy feeling in your stomach afterwards. We love it!! Pros: So quick
April 13, 2012
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By: shawneegirl
Very Nice! I made this tonight...I buy fresh, Alaskan salmon when it's in season and this recipe is wonderful! I added fresh parsley and dill to both the poaching liquid and the sauce along with lemon zest. I served this with Herbed Lemon Orzo & threw some dill in that as well. It was a great dinner!! Pros: SO easy & delicious!
January 31, 2011
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By: Meredith Landsmann
easy and delicious To the last post, Norway is especially known for its sustainable fishery practices, so you should be able to purchase farmed salmon from here with good conscience. In fact, a lot of North-atlantic salmon these days available in major markets in the US come from Norway. My toddler (a salmon lover) eat this with fascination-the capers proved to be excellent motor skill practice. Pros: buy sustainably-farmed salmon from Norway Cons: can be expensive
June 09, 2010
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By: EatingWell User
Great recipe except I can not afford $ 15 a pound for salmon....I refuse to buy "farmed" fish as I feel it pollutes our environment...
February 09, 2010
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By: jen_bertolino
I took the advice of some readers and added a tablespoon of cornstarch the second time. it was absolutely delicious! I am certainly making this a regular dish in my house. served over brown rice with roasted cauliflower, it was fantastic!
September 28, 2009
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By: EatingWell User
This was an excellent way to cook salmon and such a healthy meal. I actually added about a teaspoon of cornstarch prior to adding sour cream and lemon. I allowed the mixture to cook about 3 minutes with the corn starch and the sauce was perfect. I also added sun dried tomatoes, basil, rosemary and a little garlic and cheese (absolutely divine). bon appetite Helen Frye, Hurricane, WV
September 28, 2009
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By: EatingWell User
Wow, this was delicious and very fast and easy. I used a whole sweet onion instead of shallots (don't like them), so the sauce was chunky. It was *so* good! I'll be making this many more times. Neeta, Waltham, MA
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