The golden Low Carb Salmon Piccata recipe is one of those low carb recipes that you need to keep in your back pocket. It's perfect for a classy, delicious dinner that you can make in 30 minutes or less.
Simple, elegant and delicious is the only way to describe this beautiful dinner.
🥘Ingredients
- 16 ounces salmon fillets Fillets
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- ⅛ cup coconut flour * or carb quick
Carbquick is one of those simple, albeit slightly pricey ingredients that I LOVE. But, it contains gluten so I used coconut flour to develop this recipe and it came out fantastic!
- 2 tablespoon butter
- 2 cloves garlic minced
- ⅓ cup dry white wine *optional - sub in more chicken broth if you don't want to use wine.
The alcohol will cook out and you won't get anyone drunk with this sauce...promise.
- 1 cup chicken broth
- 3 tablespoons lemon juice Fresh - always fresh lemon juice.
- 2 tablespoons capers drained
- salt and pepper to taste
Garnish
- Parmesan - grated
- chopped parsley
- Lemon slices
👨🏿🍳How to make the Salmon Piccata:
- Season the skinless side of salmon fillets evenly with salt and pepper. Sprinkle the coconut flour over the top of the fillets. (It won't be thick).
- Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix with the butter.
- Sear salmon for 4 minutes on each side or until cooked to your liking. Do the top side first. Transfer salmon to a warm plate; tent with foil and set aside. It won't have a thick crust on it. Just a thin transparent golden crust. (This is normal)
- Melt remaining 1 tablespoon butter in the pan. Saute garlic for a minute until fragrant. Add wine, broth and lemon juice to the pan; bring to a boil scraping any bits off of the bottom of the pan. Cook until reduced and slightly thickened (about 5-8 minutes)
- Turn off the heat and stir capers through the sauce. Place the salmon fillets back into the pan, gently spooning the sauce over the tops of the fillets to coat.
- Sprinkle with Parmesan, chopped parsley and extra pepper if desired. Serve immediately over cauliflower rice or paired with veggies of your choice.
🍽️Equipment
- Cast Iron Pan
- Spatula
This fish spatula is perfect for the delicate work of cooking fish.
📋Tips & FAQ's
This is a pretty strait forward recipe but it's not great for meal prep. Make it when you are ready to eat it- it's quick.
What's good to go with the Italian inspired Salmon Piccata?
- Tahini Cream Green Beans
- Zuppa Toscana
- Shredded Brussels Sprouts
- Radish Au Gratin
- Cabbage and Fennel Slaw
- Strawberry Basil Lemonade
- Holiday Mulled Wine (Don't tell my husband I suggested red wine with fish. But if you are making this at Christmas time....do it, it's fantastic).
And, if you love a good, rich Low Carb dessert check these out...
That's all for the Low Carb Salmon Piccata Recipe!
If you love seafood, you'll love this recipe.
As always, please leave any questions or comment below.
Fino alla prossima volta,
Bran
Easy Low Carb Salmon Piccata
Equipment
Ingredients
- 16 ounces salmon fillets Fillets
- ⅛ cup coconut flour * or carb quick
- 2 tablespoon butter
- 2 cloves garlic minced
- ⅓ cup dry white wine *optional - sub in more chicken broth if you don't want to use wine.
- 1 cup chicken broth
- 3 tablespoons lemon juice Fresh - always fresh lemon juice.
- 2 tablespoons capers drained
- salt and pepper to taste
Garnish
- Parmesan grated
- chopped parsley
- Lemon slices
Instructions
- Season the skinless side of salmon fillets evenly with salt and pepper. Sprinkle the coconut flour over the top of the fillets. (It won't be thick).
- Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix with the butter.
- Sear salmon for 4 minutes on each side or until cooked to your liking. Do the top side first. Transfer salmon to a warm plate; tent with foil and set aside. It won't have a thick crust on it. Just a thin transparent golden crust. (This is normal)
- Melt remaining 1 tablespoon butter in the pan. Saute garlic for a minute until fragrant. Add wine, broth and lemon juice to the pan; bring to a boil scraping any bits off of the bottom of the pan. Cook until reduced and slightly thickened (about 5-8 minutes)
- Turn off the heat and stir capers through the sauce. Place the salmon fillets back into the pan, gently spooning the sauce over the tops of the fillets to coat.
- Sprinkle with Parmesan, chopped parsley and extra pepper if desired. Serve immediately over cauliflower rice or paired with veggies of your choice.
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Nutrition
The nutritional information for the Low Carb Salmon Piccata is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
And, if you need to figure or re-figure your personal macros, please use our free nutritional calculator.
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