We’re excited to share our take on Salmon Meunière with you. This dish is a delightful blend of simplicity and elegance; it’s one that we often enjoy on cozy evenings or as a highlight of a dinner party. We’ve fallen in love with its buttery richness and subtle lemony zing.
A French classic
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.
Let’s take a closer look at the ingredients for this recipe to understand all the components and what they’re doing for this dish;
- Salmon fillets: We use fresh salmon fillets, usually skin-on, for added texture; their natural oils and flavor are key.
- All-purpose 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 commonly used in French cuisine. This is primarily used in savory foods such as pasta, fish, and chicken, but it also appears 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.
We melt unsalted butter slowly, letting it turn golden and nutty. With its rich, toasted aroma, this brown butter transforms the salmon into something extraordinary. It’s a simple step, but it makes all the difference.
Cooking the salmon
We lightly dust the fillets in flour, ensuring a delicate crust. In the cast-iron skillet or a non-stick frying pan, the salmon sizzles to perfection, turning a beautiful golden brown. We flip it just once as the salmon starts to cook in the middle and down the sides - patience here is critical. The goal is to achieve that perfect crust while keeping the inside succulent.
A twist on the traditional
We love adding personal touches to classic recipes. We sometimes incorporate capers or a sprinkle of dill for a unique spin. These additions bring an extra layer of flavor that complements the salmon and brown butter beautifully.
Side dishes and delicious combos
When serving this dish, there are several great side options. Here are a few we really like:
- Steamed asparagus: Light and healthy, asparagus complements the richness of the salmon.
- Quinoa salad: A nutritious and hearty option that balances the meal.
- Mashed potatoes: Creamy and flavorful, these add a comforting touch, and if you’re after something truly indulgent, try out our truffle mash recipe.
- Roasted Brussels sprouts: Their caramelized edges offer a delightful contrast.
- Wild rice: A nutty, chewy, filling, and flavorful side.
- Sauteed spinach: Simple yet delicious, adding a fresh green element.
- Lemon butter pasta: For a more indulgent pairing, with a hint of citrus.
- Cucumber dill salad: Refreshing and light, perfect for a summer meal.
- Roasted baby potatoes: Tiny and tender, they’re a crowd-pleaser.
- Persillade: Try out our persillade recipe and pair this fresh, herby condiment with salmon meunière
- Grilled vegetables: Adds a smoky touch and colorful variety.
- French baguette: Great for mopping up the delicious brown butter sauce.
- Caprese salad: A classic Italian salad that offers a fresh and tangy contrast.
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, typically enjoyed as a main course, pairs excellently with a number of sides. Consider steamed vegetables for a light and healthy option, a fresh garden salad for a crisp and refreshing touch, or steamed rice to complement the dish with its subtle, fluffy texture.
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. It's important to be patient and only flip once to get the skin as crispy as possible. Once you see that the sides of the salmon have started to cook and turn pink, flip it and finish cooking it on the other side.
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). For accuracy, consider using a cooking thermometer to check the internal temperature of the fish.
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 145°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 lemon sauce and garnish with parsley.
- 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 |
About the author
Emma Donin is the culinary maestro behind this blog that serves as a melting pot of global cuisines and gastronomic adventures. Her culinary journey began in her grandmother's kitchen, where she learned the fundamentals of cooking and the importance of using fresh, quality ingredients.