Description
This salmon meuniere recipe features pan-fried salmon with a crispy crust and a fragrant, buttery lemon sauce. It’s an easy, hearty, high-protein meal perfect for a special weeknight dinner.
Ingredients
- 2 (180 g each) fresh salmon fillets, skin-on or skinless
- 30 g (0.25 cup) all-purpose flour
- 115 g (8 tablespoons) unsalted butter
- 15 ml (1 tablespoon) fresh lemon juice, plus wedges for garnish
- 15 g (2 tablespoons) finely minced fresh parsley
- 2.5 g (0.5 teaspoon) fine sea salt, plus more to taste
- 1 g (0.25 teaspoon) freshly ground black pepper, plus more to taste
Instructions
- Pat Salmon Dry: Pat salmon fillets very dry with paper towels for 1 minute each.
- Season and Dredge: Combine 0.25 cup flour, 0.5 teaspoon salt, 0.25 teaspoon black pepper in a dish. Dredge each fillet lightly, shaking off excess for even coating.
- Heat Skillet: Melt 1 tablespoon unsalted butter in a large, heavy-bottomed skillet over medium-high heat for 1-2 minutes until it shimmers.
- Cook Skin Side: Place salmon, skin-side down, in the hot pan. Cook for 4-5 minutes until the skin is crispy and golden brown.
- Flip and Finish Cooking: Flip salmon, reduce heat to medium. Cook for 3-5 minutes until cooked through (125-135°F) and flakes easily. Tent with foil.
- Prepare Brown Butter Sauce: Discard excess oil from the skillet. Add the remaining 7 tablespoons unsalted butter to the same skillet over medium heat. Swirl for 3-5 minutes until it melts, foams, and turns nutty brown. Watch carefully to prevent burning.
- Add Lemon and Parsley: Remove skillet from heat immediately. Stir in 2 tablespoons finely minced fresh parsley and 1 tablespoon fresh lemon juice. If the sauce looks dry, splash in 1-2 tablespoons water or broth. Season to taste.
- Serve with Sauce: Drizzle the warm, zesty brown butter sauce generously over the salmon. Garnish with a fresh lemon wedge.
Notes
For dietary needs, use a 1:1 gluten-free flour blend for a gluten-free option, or a plant-based butter for dairy-free. For a quicker meal, prep and dry salmon fillets the night before. Consider adding fresh dill or thyme to the sauce for an aromatic twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 fillet (180 g)
- Calories: 832 calories
- Sugar: 0 g
- Sodium: 675 mg
- Fat: 66 g
- Saturated Fat: 33 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 220 mg