Craving a restaurant-worthy dinner and want to keep your blood sugar in check? This buttery, lemon-caper Salmon Piccata delivers all the rich flavors of the classic chicken dish with virtually no carbs and enough protein to keep you satisfied for hours.
Bonus: It takes less than 30 minutes to make!
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Why I Created This Recipe
Family inspiration in action. My husband Ryan could eat anything piccata-style every night, and my kids genuinely love salmon. I wanted a way to switch up salmon and realized I could combine Ryan's favorite flavors with omega-3 rich fish that cooks in under 20 minutes.
Traditional piccata spikes blood sugar. Most piccata sauces rely on white wine and regular flour for their texture and flavor. Delicious, but not ideal for our family's blood sugar conscious goals.
Two simple swaps solve the problem:
- Dijon + rice wine vinegar replaces white wine for that same bright, complex flavor
- Quinoa flour creates the silky roux texture while staying low-glycemic
The result: All the piccata flavors we crave, with nutrition that supports our health goals.
Why This Works for Blood Sugar Management
High protein + healthy fats = steady energy. This salmon piccata keeps you satisfied for hours without the blood sugar roller coaster. The omega-3s in salmon also help reduce inflammation, which I've experienced firsthand managing my own hormonal health.
Smart flour swap makes all the difference. Quinoa flour gives you that signature silky piccata consistency, but with less than 6 grams of carbs per serving.
No "health food" taste here, because you have to actually want to eat the food to gain the nutritional benefits from it. The bright, lemony sauce tastes exactly like the chicken piccata our family already loves and happily devours.
Don't Let the Cost Scare You
I know it's a spendy protein, but it's worth it (and easy to get right)!
Roasting salmon is nearly impossible to mess up. Unlike pan-searing where timing is everything, the oven does the work for you. At 400°F, you have a nice window of doneness without the risk of burning or sticking.
Even slightly overcooked salmon tastes amazing when it's smothered in that buttery lemon-caper sauce. The sauce is incredibly forgiving and covers any minor cooking mishaps.
Start with what you can afford. This recipe works beautifully with less expensive salmon varieties or even frozen fillets (just thaw completely first). You don't need the priciest wild-caught salmon to make this delicious.
Success builds confidence. Once you nail this simple technique, you'll feel comfortable buying salmon regularly. It's an investment in your family's health and your cooking confidence.
How to Make Low Carb Salmon Piccata
Before you start, gather and prep all your ingredients. You'll be surprised how quickly and easily this all comes together!
Step 1 - Season and Roast the Salmon: Pat your salmon fillets dry, place them skin-side down on a baking sheet lined with foil or parchment and season with salt, pepper, and garlic powder. Bake in 400°F oven for about 15 minutes. No flipping required.
Step 2 - Start the Sauce: Heat olive oil and 1 Tbs butter in a saucepan. Add minced garlic and let it get fragrant for about a minute.
Step 3 - Make a Roux: Whisk in the quinoa flour until it’s bubbly. This helps with the thickening of the sauce.
Step 4 - Reduce the Sauce: Slowly add chicken stock, vinegar, Dijon mustard, and fresh lemon juice. Let it simmer 6 - 8 minutes, stirring occasionally until it lightly coats the back of a spoon.
Step 5 - Finish with Butter and Capers: Remove from heat and whisk in the remaining butter for that restaurant-worthy richness. Stir in the capers and taste to check if you need to add salt.
Step 6 - Serve: The salmon is done when it flakes easily and reaches 125°F internal temperature. It will carry over to 130°F while resting. Serve the salmon topped with the sauce with extra sauce on the side.
Top Tip
I place the probe of this thermometer into the thickest part of one of the salmon filets when I put it into the oven and set it to go off when the temperature hits 125F. It's an easy way to ensure perfect doneness. I use the same thermometer for all my breads, too!
Make It A Balanced Meal
If you're like us, and consistently aiming for stable blood sugar, it's all about balancing fiber, fat, protein and complex carbs. The high protein and fat from the salmon help slow down the glucose response.
Sides wise, I keep it simple with non-starchy vegetables like roasted broccoli, asparagus, or Brussels sprouts. Don't forget to drizzle some of that amazing piccata sauce on them too! This also pairs well with my family's famous Caesar Salad.
Since we’ve got the fiber, healthy fats and protein accounted for, there's an option to round it all out with a small portion of complex carbs like quinoa, my speedy fonio pilaf, or chickpea pasta.
Salmon Piccata (Low Carb)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Diabetic
Description
Easy Salmon Piccata recipe that's diabetes-friendly and family-approved! Buttery lemon-caper sauce with less than 4g carbs. Ready in 30 minutes.
Ingredients
For the Salmon:
- 6 skin-on salmon fillets (4-6 oz each) or 1 large 2-3 lb fillet
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
For the Piccata Sauce:
- 1 tablespoon olive oil
- ¼ cup butter, divided (1 tablespoon + 3 tablespoons)
- 3 garlic cloves, minced or grated
- 2 teaspoons quinoa flour (or regular flour if you're not worried about the carbs)
- ¾ cup chicken stock or broth
- ¼ cup white wine vinegar or rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 large lemon, zested and juiced (at least 3 tablespoons juice)
- ¼ cup capers, drained (2 ounces)
For Garnish (optional):
- 3 tablespoons fresh parsley, finely chopped
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- Prepare salmon: Pat salmon fillets dry and place skin-side down on a foil or parchment lined baking sheet. Season with salt, pepper, and garlic powder.
- Roast salmon: Place in 400F oven for 15 minutes until cooked to desired doneness (internal temperature of 125°F for medium-rare, which will carry over to 130°F) *see notes below
- Start the sauce: While salmon roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a saucepan over medium heat until melted.
- Sauté garlic: Add minced garlic and sauté for 60 seconds until fragrant.
- Make roux: Add quinoa flour and mix until it forms a foamy consistency. This helps for thickening.
- Build sauce: Slowly add chicken stock, vinegar, Dijon mustard, lemon juice, and zest. Simmer for 6 to 8 minutes until reduced slightly and coats the back of a spoon.
- Finish sauce: Remove from heat, add remaining 3 tablespoons butter, and whisk until emulsified. Stir in capers and season with salt to taste.
- Serve: When salmon is done, pour sauce over top and serve with extra sauce on the side. Garnish with lemon wedges and fresh parsley.
Notes
I place the probe of this thermometer into the thickest part of one of the salmon filets when I put it into the oven and set it to go off when the temperature hits 125F. It's an easy way to ensure perfect doneness. I use the same thermometer for all my breads, too!
Temperature guide: 120°F = medium-rare, 125°F = medium, 130°F = well-done
Make ahead: Sauce can be made up to 2 hours ahead and gently rewarmed
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 1.6 g
- Sodium: 458.7 mg
- Fat: 17.2 g
- Carbohydrates: 5.1 g
- Fiber: 0.4 g
- Protein: 32.9 g
- Cholesterol: 93.7 mg
Frequently Asked Questions
Absolutely. The omega-3 fatty acids in salmon may help improve insulin sensitivity, and the protein helps prevent blood sugar spikes.
The internal temperature should reach 125°F for medium-rare (it will carry over to 130°F). The fish should flake easily and be opaque throughout. If you overcook, it becomes dry.
Yes, but thaw completely first and pat very dry to remove excess moisture. Frozen salmon may take 2-3 extra minutes to cook.
You can substitute almond flour (use same amount) or regular all-purpose flour, though this will increase the carb content. Almond flour is the best low-carb alternative.
For thinner sauce, add more chicken broth 1 tablespoon at a time. For thicker sauce, simmer longer to reduce, or add a pinch more quinoa flour.
Plan for 4-6 oz per adult and 2-4 oz per child, depending on appetite and what sides you're serving.
The salmon is best fresh, but you can make the sauce ahead and reheat gently. Cook salmon fresh and pour warm sauce over it for best results.
Try this recipe with cod, tilapia, or even chicken thighs. The cooking time will vary, but the sauce works beautifully with other proteins.
Refrigerate for up to 3 days. Reheat gently in a 300°F oven or microwave at 50% power to prevent overcooking.
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