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top view salmon piccata on an orange dish
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5 from 6 votes

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 Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Diabetic
Skill Level: Beginner
Servings: 4
Author: Rena Awada

Ingredients

  • 4 salmon fillets skinless works best, but you can also use skin on
  • 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 tablespoons cornstarch or flour
  • 3-4 medium garlic cloves chopped
  • 2 lemons juiced
  • 2-3 tablespoons capers
  • 3/4 cup almond milk or any milk of choice
  • Lemon slices to serve
  • 2-3 tablespoons coarsely chopped parsley

Instructions

  • Season the 4 salmon fillets with 1 teaspoon dried oregano, 1/2 teaspoon onion powder, Kosher salt and ground pepper to taste.
    Four salmon filets seasoned on cutting board.
  • In a small bowl, whisk the 1 1/4 cup low-sodium chicken stock/broth and 1 1/2 tablespoons cornstarch well until no visible lumps remain.
  • Heat the 2 tablespoons olive 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.
    Two salmon filets searing in skillet until golden.
  • To the same preheated pan, add the 3-4 medium garlic cloves (minced) and cook for up to 1 minute. Add the stock, juice of 2 lemons, and 2-3 tablespoons capers; cook over medium heat, stirring constantly, until the sauce thickens. Add the 3/4 cup almond milk and whisk well for a creamy sauce.
  • Return the salmon to the pan and cook for a couple of minutes, until heated through.
    close up seared salmon in lemony piccata sauce
  • Garnish with Lemon slices and 2-3 tablespoons coarsely chopped parsley and enjoy!

Video

Notes

  • Pat the salmon dry before seasoning so it gets a nice golden crust.
  • Use salmon fillets that are similar in thickness so they cook evenly.
  • Don't move the salmon too much while searing.
  • Fresh lemon juice gives the sauce the best flavor.
  • Whisk the cornstarch into the broth before adding it to the skillet to prevent lumps.
  • Cook the salmon to an internal temperature of 145°F.
  • Serve immediately with rice, pasta, potatoes, or roasted vegetables.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 1salmon | Calories: 356kcal | Carbohydrates: 10g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 272mg | Potassium: 1002mg | Fiber: 2g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 32mg | Calcium: 111mg | Iron: 2mg