Make French cooking look like a breeze by whipping up this delicious Salmon Meuniere recipe!
This salmon meuniere recipe is the perfect example of traditional French cooking, where simple technique meets delicious flavor. In under 20 minutes, this recipe transforms simple, high-quality ingredients into something truly extraordinary— salmon fillets are lightly dusted with a flour mixture, then pan-seared to golden brown perfection in tasty browned butter. The result is a dish that feels both luxurious and surprisingly approachable. It’s a great dish to make either for an intimate dinner or for a quick weeknight meal.
The light flour coating creates a beautiful golden crust that locks in the salmon’s natural fatty and rich flavor, while the butter slowly transforms into beurre noisette—a nutty, aromatic brown butter sauce that’s a staple of French cuisine. The addition of bright lemon, briny capers, and fresh herbs provides a bright and refreshing flavor, perfectly balancing the richness of the fish and butter.
In just a few simple steps, you’ll create delicious salmon that’s slightly crispy on the outside and moist and fork-tender inside. The best part? It’s all bathed in that bright, buttery sauce that will have everyone around the dinner table coming back for seconds. Serve it with some easy sides such as steamed vegetables with a crusty baguette, and you’ll have a meal that’s sophisticated enough for any occasion yet comforting enough to become a regular favorite.
How can I tell if my salmon is fully cooked and safe to eat?
This is probably the question I get the most from friends and family who are cooking salmon for the first time. Without skipping a beat, I always recommend investing in a meat thermometer—whether you’re cooking salmon, chicken, or pork, it’s essential for ensuring your protein reaches a safe temperature for consumption. When using one for salmon, insert the thermometer into the thickest part of the salmon and check that it registers at least 145°F, making sure not to touch the pan or any bones that could give a false reading.
How do I store leftovers?
If you’ve got any leftovers from this salmon meuniere recipe, you can store them in an airtight container in the refrigerator for up to 3 days. You can reheat the salmon by placing it in an oven-safe baking dish, covering it with foil to prevent it from drying out, and reheating in a preheated 275°F oven for 8-10 minutes until warmed through but not overcooked. You can also use the stovetop. All you have to do is gently warm the salmon in a skillet over low heat for 2-3 minutes per side. I recommend adding a squeeze of lemon juice to refresh the citrusy flavors.
Serving suggestions
While this salmon meuniere is delicious served on its own, it’s even better when it’s paired with an array of side dishes. To complement the flavors of the salmon, I recommend making a side of these Garlic-Roasted Potatoes, this Chopped Salad, and a plate of Roasted Zucchini. You can also keep it simple and just make a bowl of Vegetable Rice Pilaf and a bowl of Healthy Broccoli Salad.
Salmon Meuniere
Ingredients
- 2 salmon fillets (6 ounces each) skin removed
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper
- 2 1/2 tablespoons unsalted butter
- 1 small shallot minced
- 1/2 teaspoon lemon zest from 1/2 lemon
- 3 1/2 tablespoons lemon juice from 1 small lemon
- 1 tablespoon capers drained
- Fresh parsley chopped, for garnish
Instructions
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Pat the salmon fillets dry with paper towels. In a shallow dish, mix together the flour, 1/2 teaspoon salt, and black pepper to dredge the fish.
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Heat the butter and shallots in a large skillet over medium heat until the butter begins to foam, lightly browns, and the shallots soften.
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Dredge the salmon fillets in the flour mixture and carefully place them into the skillet, cooking for about 3 minutes until golden. Flip the fillets and cook for another 2 minutes.
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Reduce the heat to medium-low and add the lemon zest, lemon juice, and capers to the pan. Spoon the browned butter sauce over the salmon fillets. Garnish with fresh parsley and serve immediately.
Nutrition
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