Description
This easy, low-carb salmon piccata features flaky roasted salmon with a bright lemon-caper sauce—perfect for diabetics and ready in just 30 minutes.
Ingredients
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 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)
For Garnish (optional):
3 tablespoons fresh parsley, finely chopped
Lemon wedges for serving
Instructions
Preheat Oven: Heat oven to 400°F (200°C).
Prepare Salmon: Pat salmon dry. Place skin-side down on a foil or parchment-lined baking sheet. Season with salt, pepper, and garlic powder.
Roast Salmon: Roast for ~15 minutes or until internal temperature reaches 125°F (for medium).
Start Sauce: In a saucepan, heat olive oil and 1 tablespoon butter over medium heat.
Sauté Garlic: Add garlic and sauté for 60 seconds until fragrant.
Make Roux: Stir in quinoa flour until foamy to create a light roux.
Build Sauce: Slowly add chicken stock, vinegar, Dijon mustard, lemon juice, and zest. Simmer for 6–8 minutes, reducing until it coats the back of a spoon.
Finish Sauce: Remove from heat. Whisk in remaining butter. Stir in capers. Season with salt to taste.
Serve: Pour sauce over roasted salmon. Garnish with parsley and lemon wedges.
Notes
Use a thermometer for perfect doneness: 125°F = medium, carries over to ~130°F.
Sauce can be made up to 2 hours ahead and rewarmed gently.
Flour alternatives help keep it low-carb and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
