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.
Servings: 4
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
- 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
Calories: 356kcal | Carbohydrates: 10g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 272mg | Potassium: 1002mg | Fiber: 2g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 32mg | Calcium: 111mg | Iron: 2mg