1. Rest the Salmon: Allow the salmon fillets to sit at room temperature for about 10 minutes to promote even cooking.
2. Season the Fillets: Generously season the salmon with salt, black pepper, and a sprinkle of garlic powder, if using.
3. Dredge (if desired): Lightly coat each salmon fillet in flour to create an added texture.
4. Heat the Pan: Heat olive oil and butter in a large skillet over medium-high heat until the butter melts completely.
5. Pan-Sear the Salmon: Place the salmon fillets in the skillet skin-side up. Cook undisturbed for 4-5 minutes until they develop a golden-brown crust.
6. Flip and Continue Cooking: Carefully turn the salmon fillets over and cook for another 4-5 minutes until the salmon is opaque throughout and flakes easily with a fork.
7. Remove and Keep Warm: Transfer the cooked salmon to a plate and cover loosely to keep them warm.
8. Sauté Garlic: Reduce the heat slightly and sauté minced garlic in the same skillet until fragrant, being careful not to burn it.
9. Add Broth: Pour in the chicken broth (or white wine if substituting), and scrape up any browned bits from the bottom of the skillet to incorporate flavor.
10. Thicken the Sauce: Mix cornstarch with a tablespoon of water to make a slurry. Gradually pour this mixture into the broth while stirring to thicken the sauce.
11. Stir in Cream: Lower the heat and stir in heavy cream, allowing the sauce to become rich and creamy.
12. Add Lemon: Stir in freshly squeezed lemon juice and lemon zest to balance the richness with a tangy flavor.
13. Season and Finish: Add fresh dill and parsley to the sauce for a burst of herbal notes. Adjust the seasoning with salt and pepper as needed.
14. Return Fillets to the Skillet: Place the cooked salmon fillets back into the skillet, spooning the sauce over them to coat.
15. Garnish with Capers: Sprinkle capers over the dish to add a briny pop of flavor that complements the creamy sauce.
16. Serve: Plate the Creamy Salmon Piccata and pair with your preferred side dishes such as orzo, roasted vegetables, or a fresh green salad. Enjoy!