Salmon Meunière is a classic French dish known for its simplicity and deep flavors. The term “meunière” refers to a method of preparation typically involving flouring the fish and then cooking it in butter, giving the dish its characteristic richness and a slightly nutty flavor. This dish is celebrated for its ability to showcase the natural flavors of the salmon, enhanced by the buttery, lemony sauce.
- Salmon Fillets: Usually skin-on for added texture.
- Flour: A light dusting of flour on the salmon fillets helps to create a slightly crispy exterior.
- Butter: Key to the meunière method, butter is used for cooking the salmon, adding a rich, luxurious flavor.
- Lemon Juice: Fresh lemon juice is typically used to add a bright, acidic element, balancing the richness of the butter.
- Seasonings: Simple seasonings like salt and pepper are used to enhance the natural flavors of the salmon.
Otherwise known as Beurre Noisette, brown butter is a sauce commonly used in French cuisine, you will find this mostly used in savory foods such as pasta, fish, and chicken but also it makes an appearance in French pastries. Brown butter is the perfect way to add a subtle deep nutty scent and flavor to a dish, and it’s used in Salmon Meunière as an effective way to deepen the flavor and offset the bitterness of the lemon juice.
Can I use another fish instead of salmon?
Yes, this dish is typically made with light, flakey white fish, such as cod, tilapia, or sea bass; in face, you can try out this recipe with any flakey white fish!
Can I store the Salmon Meunière in the fridge?
Yes, once it's cooled, store the Salmon Meunière in the fridge for 2 days in an airtight container. Reheat the salmon in a pan on low-medium heat. Add a knob of butter to the pan and once the butter is melted add your salmon fillets to the pan and heat for roughly 3-4 min on each side.
What can I serve with Salmon Meunière?
Salmon Meunière is usually served as a main course, here are a couple of ideas of what to serve alongside it:
- Steamed vegetables
- Garden salad
- Steamed rice
Can I make Salmon Meunière without flour?
Yes, you can skip the flour for a gluten-free version, but you'll miss out on the slightly crispy exterior that the flour provides.
What is the best way to cook the salmon?
The salmon should be cooked in a hot pan with butter; it’s usually cooked skin side down first to get crispy skin, then flipped to finish cooking.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
This Salmon Meunière recipe is an easy French classic - it’s packed with a lemon flavor that perfectly balances the dish making it our go-to fancy salmon recipe to impress our dinner guests.
2 salmon fillets
¼ cup flour
¼ cup salt
¼ cup black pepper
2 tablespoons unsalted butter
Zest of ½ a lemon
2 tablespoons lemon juice
1 tablespoon parsley roughly chopped
Mix ¼ cup flour, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl. Coat the salmon fillets thoroughly in the flour mixture.
Melt 2 tablespoons butter in a pan on medium heat. Wait until the butter melts and begins to turn brown (roughly 5-10 minutes).
Reduce the heat to low medium heat and then add the salmon fillets to the pan skin side down. Cook for 4-5 minutes until the skin is golden brown and the sides of the salmon turn pink. When that happens, flip the salmon over and add lemon zest to the skin of the salmon and the 2 tablespoons of lemon juice to the pan. Cook the salmon for an additional 30 seconds - 1 minute. It should reach an internal temperature of 110°F-125°F.
Move the salmon fillets to a plate lined with foil, cover with the foil and let the fillets rest for 4-5 minutes.
Serve the salmon with brown butter and lemon sauce.
- Calories 683 kcal |
- Carbohydrate Content 13.4 g |
- Cholesterol Content 232.5 mg |
- Fat Content 30.3 g |
- Fiber Content 0.7 g |
- Protein Content 90 g |
- Serving Size 1 portion |
- Sodium Content 602.8 mg |
- Sugar Content 0.5 g |