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salmon piccata with capers and garnished with fresh lemon

Salmon Piccata (Low Carb)


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  • Author: Joanie Simon
  • Total Time: 30 minutes
  • Yield: 6 servings
  • 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

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. 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
  4. Start the sauce: While salmon roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a saucepan over medium heat until melted.
  5. Sauté garlic: Add minced garlic and sauté for 60 seconds until fragrant.
  6. Make roux: Add quinoa flour and mix until it forms a foamy consistency. This helps for thickening.
  7. 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.
  8. Finish sauce: Remove from heat, add remaining 3 tablespoons butter, and whisk until emulsified. Stir in capers and season with salt to taste.
  9. 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