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Salmon Piccata Recipe

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.

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

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

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

  • 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

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

% 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.

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