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Salmon Piccata Recipe
5 from 12 votes

Salmon Piccata Recipe

This Salmon Piccata features pan-seared salmon fillets seasoned with oregano and onion powder, cooked to a tender, flaky finish. The dish is complemented by a creamy, lemony sauce made with garlic, capers, almond milk, and chicken stock thickened with cornstarch. The resulting balance of rich, tangy flavors makes for a satisfying seafood main course.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 356 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

  • 4 salmon fillets
  • 1 teaspoon oregano dried
  • 1/2 teaspoon onion powder
  • kosher salt ground, to taste
  • black pepper ground, to taste
  • 2 tablespoons olive oil or avocado oil
  • 1 1/4 cup chicken stock low-sodium, or broth
  • 1 1/2 tablespoon cornstarch or flour
  • 3-4 medium garlic chopped, cloves
  • 2 lemon juiced, plural
  • 2-3 tbsp capers
  • 3/4 cup almond milk or any milk of choice
  • lemon slices, to serve
  • 2-3 tbsp parsley coarsely chopped

Instructions

    Cup of Yum
  1. Season the salmon fillets with oregano, onion powder, salt and pepper to taste.
  2. In a small bowl, whisk the broth and cornstarch well until no visible lumps remain.
  3. Heat the oil in a large non-stick skillet over medium heat.
  4. 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.
  5. 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.
  6. Return the salmon into the pan and continue to cook for a couple of minutes, just until heated through.
  7. Garnish with lemon slices and minced parsley and enjoy!

Notes

  • Choose fresh salmon fillets close in size to ensure even cooking times.
  • Use fresh lemon juice for the best flavor impact in the sauce.
  • Adjust or omit capers based on preference; they add a salty, briny note.
  • Almond milk can be substituted with cashew or coconut milk, though flavor will vary slightly.
  • Minimize moving the salmon during searing to develop a golden crust.
  • Check doneness by flaking with a fork; salmon is done when opaque and flakes easily.
  • Store cooked salmon in an airtight container in the fridge for up to three days.
  • For freezing, cool salmon completely, wrap tightly, and freeze up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 356

% 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.