Lemon Salmon Piccata

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Lemon Salmon Piccata is a delicious dish made with almond flour, white wine vinegar, lemon juice, and capers just to name a few mouthwatering ingredients! Dredged in a divine mixture of almond flour, sea salt, and coarse black pepper, it’s perfect for dinner or as leftovers for tomorrow’s lunch! {Paleo}

This dish spans everything from date night in dinners to leftovers for the workweek to a light lunch shared with friends. Lemon Salmon Piccata is as fancy or as down-to-earth as you want it to be. And no ingredient is wasted. Spiriteds, even the sea salt and coarse black pepper play significant roles. More than just boilerplate, these two contrast the garlic, lemon, and capers. Without those two, the flavor just isn’t the same.

Whenever I come back to this recipe, I’m always reminded why I love it so much. And I think once you make it, you’ll see (or taste) why, too. And whereas countless fancy dinners also take several hours to prepare, you’ll be in and out of prep and cooking within about 45 minutes. Because why be exhausted from making a romantic dinner if you don’t have to? 

If you’re trying to imagine wha this recipe tastes like, think in contrasts and complements. Because while the almond flour mixture balances the stronger ingredients, the white wine vinegar is complemented by the broth. It’s nothing if not a purposeful set of recipe ingredients!

Spiriteds, tuck this succulent recipe into your virtual recipe tin. You never know when you’re going to need it. But when you do, boy, will you (and your tastebuds) be glad you have it! This buttery, flaky delight is just waiting to be discovered!

Lemon Salmon Piccata is

• Paleo-friendly
• Citrusy, succulent, and buttery
• Elegant but easy to make
• Perfect for date night in (the leftovers are perfect for lunch the next day)

Although Lemon Salmon Piccata ingredients may look exotic, they are readily available at most grocery stores.

Lemon Salmon Piccata ingredients

• Olive oil. The olive oil pairs well with the buttery salmon flavor. Add enough to cover the bottom of your pan. Then add more if the recipe starts to cook hot or dry out.
• Salmon. Fresh or frozen is fine. If using frozen salmon, then allow for thawing time. Pat the fillets dry to create a crispier outer texture.
• Almond flour, sea salt, and coarse black pepper. I was utterly surprised how good these three are together. If you are grain-free but miss the flavor of breaded main courses, then this trio is a delicious substitute.
• Bone broth or vegetable broth, white wine vinegar, and tapioca flour. These flavors are incredible together and form what will become the piccata sauce. The tapioca flour is an excellent sauce thickener. But prepare to work quickly so it doesn’t seize up and solidify before it has a chance to work its magic.
• Garlic, juice and zest of one lemon, and capers. This is where the magic happens and turns an otherwise run-of-the-mill salmon recipe into something your tastebuds would expect to find at a fancy establishment.

How to make Lemon Salmon Piccata

1. If using frozen salmon, then thaw according to package instructions. Pat dry thoroughly. Set aside.
2. To a large skillet or sauté pan, add enough olive oil to cover the bottom. Bring to a MEDIUM heat. While the olive oil is warming up, to a bowl or long, shallow dish, add the almond flour, 1/4 teaspoon sea salt, and a sprinkle of coarse black pepper. Dredge the salmon fillets in the almond flour mixture, coating each side evenly. Then transfer the salmon fillets to the warmed pan, without overlapping, skin side down and cook 3-4 minutes without moving. Flip the fillets over and cook without moving another 3-4 minutes. Carefully remove the fillets from the pan and transfer them to a covered dish to keep warm. Repeat this step for any fillets that didn’t fit during the first round.  
3. To the same pan, now add the broth, white wine vinegar, tapioca flour, garlic, juice and zest of one lemon, and remaining sea salt. Simmer on a LOW-MEDIUM heat until bubbling, stirring regularly. If the tapioca flour seizes up due to the heat, briskly stir it with a fork or silicone spatula to recombine. If the piccata sauce reduces too quickly or cooks hot, then reduce the heat and add a little extra olive oil to prevent burning. Length of time will vary, but this process may take about 5-10 minutes. As the sauce begins to thicken, then stir in the capers and simmer until desired sauce consistency is reached.
4. Remove the skillet from the heat. Now transfer the salmon fillets back to the pan and cover with a lid for a few minutes so the salmon has a chance to absorb the piccata sauce flavors.
5. Serve as is or over a bed of veggies or cauliflower rice. 

Recipe tips and tricks

• If the salmon left blackened or burned bits in the pan, then you can either leave them in the pan and let them flavor your sauce or quickly and carefully wipe the pan before adding the ingredients in Step 3.
• White wine vinegar is not the same as white wine and tastes stronger. So, you’ll notice we use less here than in recipes that call for white wine. You are welcome to use white wine, though you may need to dig to find one that is paleo. If you do, leave a comment and share your find with us!
• Neutral-flavored grains and vegetables are ideal pairings with this dish because they’ll complement the recipe’s flavors and absorb the sauce, creating a succulent, savory experience with each bite.
• If the sauce is too piquant, then add extra broth and simmer until thickened. If the sauce tastes flat, then add more sea salt, another pressed garlic clove, and/or lemon juice/zest. You can also add the lemon juice and zest in small increments until the desired flavor is achieved. Before settling on big adjustments, take a bite of your Lemon Salmon Piccata and whatever you’ll pair it with.

More date night in recipe inspiration!

If you’re in the mood for other date night IN recipes, then check out:

• Paleo Shrimp Amandine
• Broccoli Beef Stir-Fry
• Tomato Basil Pasta
• Sea Scallop Pasta
• Gluten-Free Spaghetti Aglio e Olio

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Lemon Salmon Piccata

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Lemon Salmon Piccata is a delicious dish made with almond flour, white wine vinegar, lemon juice, and capers just to name a few mouthwatering ingredients! Dredged in a divine mixture of almond flour, sea salt, and coarse black pepper, it’s perfect for dinner or as leftovers for tomorrow’s lunch! {Paleo}

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• Olive oil
• 3–4 salmon fillets
• 1/3 cup almond flour
• 1/2 teaspoon sea salt, divided
• Coarse black pepper
• 1/2 cup broth
• 3 tablespoons white wine vinegar
• 1–2 teaspoons tapioca flour
• 4 cloves garlic, pressed
• Juice plus 1 teaspoon zest of one lemon
• 1/4 cup capers
• Fresh parsley

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Instructions

1. If using frozen salmon, then thaw according to package instructions. Pat dry thoroughly. Set aside.
2. To a large skillet or sauté pan, add enough olive oil to cover the bottom. Bring to a MEDIUM heat. While the olive oil is warming up, to a bowl or long, shallow dish, add the almond flour, 1/4 teaspoon sea salt, and a sprinkle of coarse black pepper. Dredge the salmon fillets in the almond flour mixture, coating each side evenly. Then transfer the salmon fillets to the warmed pan, without overlapping, skin side down and cook 3-4 minutes without moving. Flip the fillets over and cook without moving another 3-4 minutes. Carefully remove the fillets from the pan and transfer them to a covered dish to keep warm. Repeat this step for any remaining fillets.
3. To the same pan, now add the broth, white wine vinegar, tapioca flour, garlic, juice and zest of one lemon, and remaining sea salt. Simmer on a LOW-MEDIUM heat until bubbling, stirring regularly. If the tapioca flour seizes up due to the heat, briskly stir it with a fork or silicone spatula to recombine. If the piccata sauce reduces too quickly or cooks hot, then reduce the heat and add a little extra olive oil to prevent burning. Length of time will vary, but this process takes about 5-10 minutes. As the sauce begins to thicken, then stir in the capers and simmer until desired sauce consistency is reached.
4. Remove the skillet from the heat. Now transfer the salmon fillets back to the pan and cover with a lid for a few minutes so the salmon has a chance to absorb the piccata sauce flavors.
5. Serve as is or over a bed of veggies or cauliflower rice. 

Notes

• If the salmon left blackened or burned bits in the pan, then you can either leave them in the pan and let them flavor your sauce or quickly and carefully wipe the pan before adding the ingredients in Step 3.
• White wine vinegar is not the same as white wine and tastes stronger. So, you’ll notice we use less here than in recipes that call for white wine. You are welcome to use white wine, though you may need to dig to find one that is paleo. If you do, leave a comment and share your find with us!
• Neutral-flavored grains and vegetables are ideal pairings with this dish because they’ll complement the recipe’s flavors and absorb the sauce, creating a succulent, savory experience with each bite.
• If the sauce is too piquant, then add extra broth and simmer until thickened. If the sauce tastes flat, then add more sea salt, another pressed garlic clove, and/or lemon juice/zest. You can also add the lemon juice and zest in small increments until the desired flavor is achieved. Before settling on big adjustments, take a bite of your Lemon Salmon Piccata and whatever you’ll pair it with.