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A rich, buttery aroma Basic Salmon Meunière

4.5

(660 reviews)

Time

approx. 15mins

Here is a basic salmon meunière recipe with crisp, fragrant skin and juicy flesh. It’s a popular fish dish for everyday meals. Sauté it in butter for a deliciously savory finish. The steps are simple, but be sure to follow the key points. It’s also delicious if you change up the sauce, such as making it with tartar sauce. We also recommend serving it with sautéed mushrooms or glazed carrots on the side.

  • Calories

    241kcal

  • Carbs

    3.5g

  • Fat

    14.3g

  • Protein

    22.6g

  • Net Carbs

    2.9g

  • Sodium

    157.2mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • fresh salmon fillet2 (200 g)
  • salt and peppera pinch
  • cake flouras needed
  • vegetable oil1 tablespoon
  • salted butter10 g
  • lemon2 wedges
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Pat the salmon dry with paper towels, then season both sides with salt and pepper.

Note:

Salting helps draw out moisture that can cause odor, but salmon has very little fishiness, so you do not need to let it sit for long after salting.

2

Lightly coat both sides of the salmon from step 1 with cake flour.

Note:

Use a fine-mesh strainer to dust the flour evenly over the whole surface. Shake off any excess, as clumps can burn.

3

Heat the vegetable oil in a frying pan, add the raw salmon skin-side down, and cook over low heat until nicely browned.

Note:

Lift the fillets occasionally to let the oil spread evenly underneath as they brown.

4

Flip the salmon and cook for 3 to 4 minutes. Add the butter, and once it melts, spoon the butter over the salmon to coat.

Note:

Baste the flesh with the foaming butter as it cooks for a more fragrant finish.

5

Plate the salmon and serve with lemon.

Note:

If you like, sprinkle with chopped parsley for brighter color.