This salmon piccata is light, healthy, fresh and so simple to make! This version is gluten and dairy-free, and can be adapted to be AIP.

A serving platter of salmon piccata topped with capers and lemon slices.

I worked at a pizza & wine bar in college, and chicken piccata was a super popular dish! It’s made with chicken breast pounded thin and coated with flour that’s crisped in a pan and simmered with a fresh lemon caper sauce. This version is made with salmon and it’s equally as delicious! The salmon is light and flaky and goes absolutely perfectly with the light piccata sauce.

Why you’ll love this Salmon Piccata

  • A light, healthy meal to make! This salmon piccata is delicious while having a light lemony sauce.
  • Protein focused! I am really trying to be mindful of getting enough protein as it makes such a difference in how I feel, so love that this dish is protein focused!

The Ingredients for Salmon Piccata

  • Arrowroot Starch. For dredging the salmon and thickening the sauce.
  • Salmon Filets. 
  • Ghee. You can also sub olive oil for AIP.
  • White Wine. You can also sub white wine vinegar and chicken broth if you want to avoid the alcohol.
  • Salt, Pepper, and Garlic.
  • Chicken Broth.
  • Lemon. For both fresh lemon juice and lemon slices to top.
  • Capers and Parsley.

How to make Salmon Piccata

  • Step One. Dredge the salmon in arrowroot starch.
  • Step Two. Sear the salmon in a pan and set aside.
  • Step Three. Make the sauce.
  • Step Four. Add the salmon back in and spoon the sauce over it.
  • Step Five. Serve with sides of your choice and enjoy!

Step by step photos of making the salmon piccata.

Tips & Tricks

  • Use fresh lemon juice. It makes a big difference to use fresh lemon versus bottled lemon juice!
  • Make sure you have the ghee/olive oil hot enough to sear the salmon. Arrowroot starch needs high enough heat to really get that crisp!

What to serve with Salmon Piccata

  • Pasta of choice
  • Roasted or steamed vegetables like broccoli, broccolini, or asparagus

How to make AIP

  • Swap the wine for broth & white wine vinegar. This is optional, as the alcohol from the wine does cook out. I don’t drink, but I do cook with wine in recipes like this. If you want to leave out the wine, swap it for 2 tbsp white wine vinegar and 2 tbsp chicken broth.
  • Omit the black pepper 

A fork taking a bite of salmon piccata off the serving platter.

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Salmon Piccata {gluten free, dairy free}

  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 3 tbsp + 1 tsp arrowroot starch (divided)
  • Salt and pepper (omit pepper for AIP)
  • 4 salmon filets (about 1 lb)
  • 2 tbsp ghee, divided (sub olive oil for AIP)
  • 1/4 cup white wine
  • 2 cloves garlic, minced
  • 2/3 cups chicken broth
  • 3 tbsp fresh lemon juice
  • 1/4 cup capers, rinsed and drained
  • 34 lemon slices
  • 3 tbsp parsley, chopped


  1. Combine 3 tbsp of arrowroot starch and salt and pepper in a shallow bowl. Pat the salmon filets dry, and working with one at a time, toss with the arrowroot starch to coat. Set aside.
  2. Using a large, deep pan, melt 1 tbsp ghee over medium heat. Once the ghee is melted and shimmering, add the salmon to the pan skin side down. Sear the salmon for about 4 minutes on each side or until crisp and cooked through. Set aside on a plate and cover with foil to keep warm.
  3. Add the white wine to the pan and scrape with a wooden spoon to remove any burnt bits from the bottom.
  4. Add another tablespoon of ghee to the pan. Once melted, add the garlic and saute for 2-3 minutes or until lightly fragrant.
  5. Whisk 1 tsp of arrowroot with the broth and pour into the pan along with the lemon juice. Bring to a simmer for 4-5 minutes to allow to thicken. Add the capers, parsley, and lemon slices and stir to combine. Reduce the heat.
  6. Add the salmon back to the pan and spoon the sauce over the filets. Serve fresh with a side of gluten-free pasta and vegetables of your choice.


  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
  • Prep Time: 10
  • Cook Time: 15
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Italian Inspired


  • Serving Size: 1 serving
  • Calories: 247
  • Fat: 11.3g
  • Carbohydrates: 8.7g
  • Fiber: .7g
  • Protein: 26.1g

Keywords: salmon piccata