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
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Method: Oven
- Cuisine: American
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