Lemon Salmon Piccata

Lemon Salmon Piccata is a delicious Italian dish made with almond flour, white wine vinegar, lemon juice, and capers just to name a few mouthwatering ingredients! It’s perfect for dinner or as leftovers for tomorrow’s lunch! {Paleo-friendly and gluten-free!}

Friends, get ready. Because date night in meets restaurant-style quality in this absolutely mouthwatering, downright sexy Lemon Salmon Piccata recipe. Prepare to be blown away by salmon and capers or lemon juice and white wine vinegar, whichever catches your attention or tastebuds first.

K-Hubs and I are still firmly planted in the date-night-in phase of our lives. And it’s recipes like this that make us feel like a million bucks but without having to spend an actual million bucks. Or being a badass but without actually being a badass. Like, am I a secret agent now? Well, Get Smart was on in the background while I photographed this beauty. Does that count?

I feel like even secret agents should date their spouses. And if they’re “smart” (see what I did there, Maxwell and 99?), they’ll have delicious recipes like these in their super-secret cookbooks on their super-secret shelves in their super-secret kitchen.

So if you’re ready to take your dinner game up a notch, then let’s dive in and create Lemon Salmon Piccata. Your tastebuds will thank you.

INGREDIENTS FOR LEMON SALMON PICCATA:

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

• Salmon. Fresh or frozen is fine. If using frozen salmon, allow for thawing time. I buy my salmon at Aldi and found it came with quick-thaw instructions.
• Almond flour and sea salt. This combination is incredible. If you are grain-free but miss the flavor of breaded main courses, then this is a delicious substitute. Coconut flour will also do. Please note, it is not an exact substitute for almond flour. You may need to add more oil while cooking the salmon, as coconut flour absorbs more moisture than almond flour does.
• Coconut oil, olive oil, and fresh garlic. These ingredients are perfect for salmon. The olive oil keeps the fish from cooking too hot while the coconut oil will solidify after cooking, coating the fish with the garlic flavor.
• Bone broth or vegetable broth, white wine vinegar, and lemon juice. These flavors are incredible together. If using store-bought broth, check the sodium content. The capers will add a briny flavor to the mix, so too much sodium may throw off the flavor balance. And if you can’t find a paleo-friendly white wine vinegar, then try apple cider vinegar or more broth instead. 
• Capers. I LOVE capers, however if they are too briny for your liking, gently rinse them in water before adding them to the salmon sauce.

HOW TO MAKE LEMON SALMON PICCATA:

It isn’t difficult to make Lemon Salmon Piccata. But I don’t highly suggest multitasking while making the sauce. It can burn quickly.

1. If using frozen salmon, then thaw according to package instructions. Rinse and place on a plate between napkins or paper towels.
2. In a large sauté pan, combine coconut oil, olive oil, and pressed garlic. While the oils and garlic are heating up, combine sea salt and almond flour in a large mixing bowl. Dredge salmon in almond flour mixture and place in the sauté pan. Cook on a medium-high heat for about 2-3 minutes on each side or until salmon is opaque and begins to flake. Do not overcook salmon. Repeat this step until all salmon has been cooked. Add more almond flour and sea salt as necessary to coat salmon. Add more olive oil and coconut oil, as necessary, to cover bottom of sauté pan until all pieces of salmon have cooked.
3. Remove salmon from sauté pan (but reserve the garlic/oil mixture in the pan) and place salmon on a large plate, cover loosely with foil, and set aside.
4. In the sauté pan, add broth, white wine vinegar, and lemon juice. Cook on a medium heat. Stir to loosen up the sautéed brown bits. Add capers and cook until mixture has evaporated by about half the amount. Sauce may still be thin but will thicken as it settles.
5. Drizzle sauce over salmon and serve your Lemon Salmon Piccata by itself or with vegetables, pasta, or greens.

BEST PRACTICES FOR MAKING LEMON SALMON PICCATA:

• When making the sauce, stay close by. This part of the recipe cooks hot and can easily go from runny to burned. 
• If you want a thicker sauce, let it stand for several minutes before serving. You can also add a little almond flour or coconut flour to the sauce.
• Prepare Lemon Salmon Piccata the night before for lunch the next day.

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

• {GF} Lemon Garlic Broccoli Pasta
• Cilantro Lime Shrimp Zoodle Bowl
• Loaded Shrimp Tacos

Happy date night in, friends!

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