Salmon Meuniere

⏱ 20 mins 🍽 ['4', '4 servings'] 🌶 american 🏷 Main course

This recipe adapts the classic French meuniere technique, typically used for sole, to work beautifully with salmon. The fillets are lightly floured and pan-fried before being draped in a simple, vibrant sauce made from butter, fresh lemon juice, zest, and parsley. It's a surprisingly quick and elegant dish, ready in just 20 minutes and ideal for a special weeknight dinner. The method ensures the salmon stays warm while you prepare the tangy, buttery sauce to pour over the top.

Salmon Meuniere

Ingredients

  • 4 (4 ounce) center-cut salmon fillets, with skin
  • salt and ground black pepper to taste
  • 0.25 cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon minced fresh parsley

Method

  1. Set your oven to warm at 200 degrees F (95 degrees C).
  2. Sprinkle the salmon fillets with salt and pepper. Lightly coat them in the flour placed in a dish, ensuring any extra flour is tapped off.
  3. Warm the butter and olive oil in a skillet. Lay the salmon in the pan flesh-side down and cook for 3 minutes. Carefully turn the fillets over and cook for another 3 minutes. Transfer the salmon to a plate and place it in the warm oven. Clean the skillet with a paper towel.
  4. Place the skillet back over the heat. Melt the butter for the sauce, then whisk in the lemon juice and zest. Continue to cook while stirring for 1 to 2 minutes until the sauce is hot and has thickened slightly. Take the pan off the heat and mix in the parsley. Pour the finished sauce over the warm salmon to serve.

Nutrition (per serving)

Calories345 kcal
Fat26 g
Protein21 g
Sodium137 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorFrance Cevallos