Lemon Salmon Piccata

Lemon Salmon Piccata is a delicious gluten-free Italian recipe that is perfect for dinner or leftovers for lunch! |

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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!}


  • 1 pound salmon
  • 1 tablespoon olive oil
  • 2 tablespoons coconut oil
  • 4 cloves garlic, pressed
  • 1/3 cup almond flour
  • 1/4 teaspoon sea salt
  • 1/2 cup broth
  • 1/4 cup white wine vinegar
  • 3 tablespoons lemon juice
  • 1/4 cup capers
  • Fresh parsley and coarse black pepper for garnish, optional


  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 almond flour and sea salt 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.
  3. Remove salmon from sauté pan, cover loosely with foil, and set aside.
  4. Reserve the garlic/oil mixture in the pan and 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. Garnish with fresh parsley and coarse black pepper, if desired.


  • If using additional broth in place of white wine vinegar, then combine the two amounts for a total of 3/4 cup bone broth for the sauce.