Salmon Piccata
Salmon Piccata is a delicious, simple adaptation of traditional piccata. Fillets of salmon are dredged in almond or all purpose flour and pan-fried to perfection. Piccata sauce is a zesty, lemony butter sauce that complements most meats and fish perfectly. This light, healthy recipe is a very easy to make, family friendly dinner that is great for busy weeknights.
Servings: 4 servings
Calories: 386kcal
Ingredients
Salmon
- 1/2 cup blanched almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound salmon fillets (skinless and de-boned)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
Piccata Sauce
- 1 tablespoon unsalted butter
- 1 medium shallot (finely diced)
- 4 cloves garlic (minced)
- 1 cup white wine
- 1/4 cup lemon juice (fresh squeezed)
- 1/4 cup capers (drained)
- fresh parsley (optional, garnish)
Instructions
Salmon
- Mix together the almond flour, salt and pepper on a plate. Dredge the salmon in the flour mixture and place on a plate.
- Heat the butter and olive oil in a large skillet over medium-high. Once the butter-oil mixture is hot and sizzles when drops of water are sprinkled over it, add the salmon.
- Cook until golden brown, about 3-4 minutes, then flip carefully with a fish spatula, if you have one, and cook an additional 3-4 minutes or until the fish is opaque throughout and easily flakes with a fork. Remove to a clean plate.
Piccata Sauce
- Reduce the heat to medium and add the remaining butter to the pan. Once melted, add the shallots and garlic and cook until softened, about 2 minutes.
- Slowly pour in the wine, raise the heat, and bring to a boil. Reduce by half, scraping up any browned bits. Add the lemon juice and capers and stir.
- Place the salmon back into the pan to warm through.
- Top the fish with the sauce, and garnish with fresh parsley, if desired.
Video
Notes
Tips and Techniques
- To lower the net carbs in this recipe even more, you can eliminate the shallot and/or almond flour. If you eliminate the almond flour, simply cook the salmon seasoned with salt and pepper in the skillet, or bake it, if preferred.
- You can use chicken stock or, even better, chicken bone broth instead of white wine.
- Store leftovers separately in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 8g | Protein: 26g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 649mg | Potassium: 655mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg