Name: Salmon Piccata (Low Carb)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 skin-on salmon fillets (4–6 oz each) or 1 large 2–3 lb fillet; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 tablespoon olive oil; ¼ cup butter, divided (1 tablespoon + 3 tablespoons); 3 garlic cloves, minced or grated; 2 teaspoons quinoa flour (or chickpea flour; regular flour optional if not low-carb); ¾ cup chicken stock or broth; ¼ cup white wine vinegar or rice wine vinegar; 1 tablespoon Dijon mustard; 1 large lemon, zested and juiced (at least 3 tablespoons juice); ¼ cup capers, drained (2 oz); 3 tablespoons fresh parsley, finely chopped; Lemon wedges for serving

Why You’ll Love This Recipe

I like that this dish gives me all the flavors of classic piccata while keeping it diabetes-friendly and low in carbs. The salmon roasts beautifully in the oven, and while it’s cooking, I can prepare the tangy, rich sauce on the stovetop. I also enjoy how versatile it is—I can serve it with roasted vegetables, cauliflower rice, or even a simple salad. It always feels restaurant-worthy without being complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salmon:
6 skin-on salmon fillets (4–6 oz each) or 1 large 2–3 lb fillet
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder

For the Piccata Sauce:
1 tablespoon olive oil
¼ cup butter, divided (1 tablespoon + 3 tablespoons)
3 garlic cloves, minced or grated
2 teaspoons quinoa flour (or chickpea/garbanzo flour; regular flour works if carbs aren’t a concern)
¾ cup chicken stock or broth
¼ cup white wine vinegar or rice wine vinegar
1 tablespoon Dijon mustard
1 large lemon, zested and juiced (at least 3 tablespoons juice)
¼ cup capers, drained (2 ounces)

For Garnish (optional):
3 tablespoons fresh parsley, finely chopped
Lemon wedges for serving

Directions

I preheat the oven to 400°F (200°C).
I pat the salmon dry and place the fillets skin-side down on a lined baking sheet. I season them with salt, pepper, and garlic powder.
I roast the salmon for about 15 minutes, or until it reaches 125°F in the thickest part for medium doneness (carryover cooking will bring it up a few more degrees).
While the salmon roasts, I heat olive oil and 1 tablespoon of butter in a saucepan. I sauté garlic for about 60 seconds until fragrant.
I whisk in the quinoa flour, cooking briefly until foamy.
I slowly add chicken stock, vinegar, Dijon mustard, lemon juice, and zest. I let the sauce simmer for 6–8 minutes until slightly thickened.
I remove it from the heat, whisk in the remaining 3 tablespoons of butter, then stir in the capers.
I pour the sauce over the salmon and garnish with parsley and lemon wedges before serving.

Servings and timing

This recipe makes 6 servings. It takes about 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I swap the quinoa flour for almond flour to keep it extra low-carb. I also like using lime instead of lemon for a fun twist on the flavor. If I want a creamier sauce, I stir in a splash of heavy cream at the end. For a spicier kick, I add a pinch of red pepper flakes to the sauce.

Storage/Reheating

If I have leftovers, I store the salmon and sauce separately in the fridge for up to 2 days. I reheat the salmon gently in a 300°F oven until just warmed through, to avoid drying it out. The sauce can be reheated slowly on the stove, whisking in a splash of stock if it has thickened too much.

FAQs

Can I use skinless salmon fillets?

Yes, I can. I prefer skin-on fillets because the skin helps protect the fish as it cooks, but skinless works too.

Can I make this without butter?

Yes, I can replace the butter with olive oil for a dairy-free version, though the sauce won’t be quite as rich.

Can I prepare the sauce ahead of time?

Yes, I can make the sauce up to 2 hours in advance and gently rewarm it before serving with the salmon.

What can I serve with salmon piccata?

I like pairing it with roasted asparagus, cauliflower rice, or sautéed spinach for a complete low-carb meal.

How do I know when salmon is done?

I use a thermometer to check the thickest part of the salmon. For medium, I aim for 125°F before resting, since it will rise to about 130°F after coming out of the oven.

Conclusion

I love how this Salmon Piccata balances freshness, flavor, and simplicity all in one dish. The lemon-caper sauce gives the salmon just the right amount of brightness, while still keeping the meal satisfying and low in carbs. It’s a go-to recipe for me when I want something healthy, quick, and impressive.