Salmon Piccata Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
356 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Salmon Piccata Recipe
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This Salmon Piccata recipe is a pan-seared salmon covered in a creamy lemon and caper sauce. It’s a delicious weeknight dinner that’s made in one skillet in under 30 minutes.
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Ingredients
- 4 salmon fillets
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and ground pepper to taste
- 2 tablespoons olive oil or avocado oil
- 1 1/4 cup low-sodium chicken stock/broth
- 1 1/2 tablespoon cornstarch or flour
- 3-4 medium garlic cloves chopped
- 2 lemons juiced
- 2-3 tbsp capers
- 3/4 cup almond milk or any milk of choice
- Lemon slices to serve
- 2-3 tbsp coarsely chopped parsley
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Instructions
- Season the salmon fillets with oregano, onion powder, salt and pepper to taste.
- In a small bowl, whisk the broth and cornstarch well until no visible lumps remain.
- Heat the oil in a large non-stick skillet over medium heat.
- Add the salmon and fry until golden and cooked through. Don't overcook! Set aside on a plate for 2-3 minutes on each side.
- To the same preheated pan add the garlic and cook for up to 1 minute. Add the stock, lemon juice, and capers; cook over medium heat, stirring constantly until the sauce starts to thicken. Add in the almond milk and whisk well to get a nice creamy sauce.
- Return the salmon into the pan and continue to cook for a couple of minutes, just until heated through.
- Garnish with lemon slices and minced parsley and enjoy!
Notes
- Salmon: Use very fresh salmon and filets that are close in size so that they cook evenly.
- Lemons: Fresh-squeezed juice will give you the best fresh flavor.
- Capers: If you don't like capers, feel free to leave them out.
- Almond milk: Feel free to substitute with cashew milk or coconut milk, although they may change the flavor slightly.
- Don't move the salmon much: When searing the filets, move them as little as possible so that they form a nice golden crust.
- Don’t overcook it. The cooking time depends on the thickness of the filets. Check the doneness with a fork. Salmon is done when it is opaque and easily flakes.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Allow salmon to cool completely, then store in an air-tight container or wrap in tinfoil. Freeze for up to three months. When ready, thaw overnight in the fridge, then reheat until warmed through.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
10g
(3%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
94mg
(31%)
Sodium
272mg
(11%)
Potassium
1002mg
(29%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
263IU
(5%)
Vitamin C
32mg
(36%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 272mg | 11% |
| Potassium | 1002mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 32mg | 36% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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