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Salmon piccata in a black skillet with parsley in the background
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5 from 5 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Gluten Free, Italian, Low Carb, Seafood
Diet: Diabetic, Gluten Free
Servings: 4 servings
Calories: 386kcal



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)



  • 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.



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.
** Nutritional information is an estimate and may vary.


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