Is this recipe good for people who are pre-diabetic?

Absolutely. The omega-3 fatty acids in salmon may help improve insulin sensitivity, and the protein helps prevent blood sugar spikes.

How do I know when the salmon is done cooking?

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.

Can I use frozen salmon for this recipe?

Yes, but thaw completely first and pat very dry to remove excess moisture. Frozen salmon may take 2-3 extra minutes to cook.

What if I don't have quinoa flour?

You can substitute chickpea / garbanzo flour (use same amount) or regular all-purpose flour, though this will increase the carb content. Chickpea / garbanzo flour is the best low-carb alternative.

What if the sauce is too thick or too thin?

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.

How much salmon should I prepare per person?

Plan for 4-6 oz per adult and 2-4 oz per child, depending on appetite and what sides you're serving.

Can I meal prep this salmon?

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.

What's a budget friendly alternative to salmon?

Try this recipe with cod, tilapia, or even chicken thighs. The cooking time will vary, but the sauce works beautifully with other proteins.

How do I store leftover salmon piccata?

Refrigerate for up to 3 days. Reheat gently in a 300°F oven or microwave at 50% power to prevent overcooking.

Salmon Piccata (Low Carb)

Name: Salmon Piccata (Low Carb)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 1 tablespoon olive oil; ¼ cup butter, divided (1 tablespoon + 3 tablespoons); 3 garlic cloves, minced or grated; 2 teaspoons quinoa flour (or chickpea / garbanzo flour) (regular flour works 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); 3 tablespoons fresh parsley, finely chopped; Lemon wedges for serving

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 chickpea / garbanzo flour) (regular flour works 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

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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