Salmon Meuniere (original) (raw)

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It appears that an old recipe can learn new tricks, because this Salmon Meuniere, a spin on the easy French classic sole meuniere, is nothing short of fabulous!

A skillet with two fillets of salmon meuniere with lemon, butter, and parsley

Pick up a couple salmon fillets on your way home from work today, don your favorite frilly apron (yes men, you too), and prepare to wow yourself with your own culinary savoir faire.

This hearty salmon feels ultra chic in that special, instantaneous way that adding a French word or phrase onto just about anything automatically does.

Say “ooooh la la” out loud right now…See what I mean?

In reality all meuniere (pronounced “muhn-yair”) refers to is the preparation of the fish, which is little more than a flour dredge, a quick sauté in butter, and a hit of lemon and parsley. It’s truly easy.

In fact, the word “meuniere” itself means “Miller’s Wife,” a nod to the rustic simplicity of the dish.

But why on earth would we call this “Miller’s Wife’s Salmon” when we can call it salmon meuniere?

I can feel my mystique in the kitchen growing already!

Traditional meuniere-style fish is prepared with sole, a light and flaky white fish. Since we love our healthy salmon recipes (I make some version of this Baked Salmon in Foil nearly once a week), I decided to see if I could apply the meuniere method to salmon instead. SO YUMMY.

The flavor profile reminded me of this Lemon Pepper Salmon but with the added indulgence of the lemon butter meuniere sauce. In a very un-French move, I toned down the amount of butter to keep this salmon recipe fairly healthy. While a few true French chefs might object, we still found the recipe plenty rich and satisfying.

Flick your hair back with panache, raise your spatulas with flair, and inform your kids/pet/significant other/reflection that you are about to whip up a fabulous fish prepared a la meuniere. I can already feel my respect in the kitchen growing, can’t you?

A skillet with two fillets of healthy salmon meuniere in a sauce of lemon and butter and topped with parsley

How to Make Salmon Meuniere

This recipe refers to the classic French meuniere cooking method, which is traditionally used for sole. The fish is floured, then pan fried in butter, and finished with lemon and parsley. The sauce forms right in the pan, making the recipe ultra easy, and the flavor payoff is superb. (For a similar flavor profile without the flour, try my easy Pan Seared Salmon or Pan Fried Cod.)

Before creating this recipe, I did a quick Google look up to see if salmon meuniere had been done before (I’ve learned by now that I’m rarely the first to come up with a recipe concept). The results shocked me, not because it had, but because most of them referenced a mysterious dish called “salmon meuniere botw.”

Naturally, my next move was to Google “botw,” which as it turns out stands for “Breath of the Wild” (more Googling). “Botw” is a part of the 19th installment of the Legend of Zelda series on Wii/Nintendo Switch. SO, if you are having game night and need a hearty salmon to serve with it, look no further!

Or, if you have zero interest in Zelda and just want to make a great-tasting salmon recipe for dinner tonight, I have you covered there too.

{Can someone please tell me if this Zelda thing is common knowledge? We didn’t have Nintendo growing up, and now I’m wondering what other major cultural references I may be missing.}

OK, back to the recipe!

Two fillets of salmon meuniere in a skillet with fresh parsley and a lemon butter sauce

The Ingredients

Salmon. Not only is salmon delicious, but it also is packed with protein and nutrients like Omega-3 fatty acids, which may help reduce inflammation, lower blood pressure, and decrease your risk for certain diseases. Talk about a win-win!
- When purchasing salmon, look for fresh of frozen wild-caught fillets that are about six ounces a piece. Farm-raised salmon tends to be more fatty and can become soggy when cooking because of the excess liquid it releases, so I recommend avoiding it. The skin should be removed for this recipe, so ask the seafood counter to remove it if it isn’t already.
Butter. The French way! I like to splurge for a good-quality European-style butter, which has a slightly higher fat content. This recipe uses a fraction of the butter in traditional sole meuniere recipes, but it still tastes fabulous.
Lemon. Light, citrusy, and a lovely pairing with any fish, salmon included.
Parsley. Its freshness livens up the sauce and helps to cut through the richness of the butter and salmon.
All-Purpose Flour. A quick dredge on both sides forms a lovely crust on the salmon and helps to thicken the sauce.
Capers. While not a traditional ingredient in meuniere style fish, I love the salty, zingy, briny pop they provide. Try a bite with and a bite without and decide which is your favorite.

The Directions

Grab a large, shallow plate (like a pie dish) and combine the flour, salt, and pepper. Pat your fillets dry and sprinkle additional salt over the top.
Melt your butter in a large oven-safe skillet. Swirl the pan a few times until the butter starts to brown. This will create irresistible flavor!
Reduce the heat to medium-low, and dredge both sides of the fillets in the flour mixture, shaking off any excess.
Gently lay your fillets in the melted butter, top-side down. Cook undisturbed until golden brown. Once the salmon turns opaque on the sides and begins to turn opaque on top, flip it over.
Add your lemon zest and lemon juice to the skillet, and place it into the oven. After 6 minutes, remove the skillet from the oven, cover it with foil, and let it rest. (Your salmon will continue to cook while it rests.)
When ready to serve, place each fillet on a plate, and spoon the sauce from the pan over the top. Sprinkle with fresh parsley and capers, then enjoy immediately. Don’t forget to take a moment to revel in your delicious culinary triumph!

While finishing the fish in the oven isn’t a typical step in meuniere-style fish recipes, I found that searing the salmon on the stove and finishing it in the oven was the perfect combination. Since salmon is thicker than the delicate varieties (like sole) that are typically used, the oven helps give great texture and ensures that it’s perfectly cooked.

What to Serve with Salmon Meuniere

Roasted Vegetables. Fresh and delicious roasted asparagus, broccoli, or Roasted Brussels Sprouts would complement this dish nicely.
Rice or Pasta. A bed of Lemon Rice or pasta will soak up all the yummy sauce from the pan. (This Salmon Pasta is another yummy salmon and pasta dish.)
Sautéed Vegetables. Simple vegetable sides like Sautéed Cabbage and Sautéed Zucchini would allow the salmon flavors to shine.

Or pour yourself a refreshing French-inspired St.Germain Cocktail, and call it complete.

Healthy and easy salmon meuniere served on a plate with lemon and capers

How to Store and Reheat Salmon Meuniere

To Store. Let your cooked salmon meuniere cool, and then place it in an airtight storage container in the refrigerator for up to 2 days.
To Reheat. You can reheat this dish on the stove or in the microwave (I prefer the stove method). After reheating, I like to add a little lemon juice to freshen up the leftovers.
- For the stove, heat a skillet over medium-low heat. Drizzle a teaspoon of olive oil in the pan so that the salmon does not dry out or stick to the pan. After about a minute, add your salmon piece to the skillet and let it heat for about 5 minutes per side until warm.
- For the microwave, place your salmon meuniere on a microwave-safe plate, cover it with a paper towel, and microwave for 30 seconds. After 30 seconds, I suggest checking your salmon, adjusting it for even heating, and continuing to microwave if necessary.
To Freeze. In my opinion, salmon tastes best the day it is made, but you can freeze leftovers if needed. To freeze your salmon meuniere, place it in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
- I enjoy using thawed salmon in scrambled eggs or tossed with pasta dishes.

More Favorite Easy Salmon Recipes

Salmon meuniere served on a plate with capers, lemon, and fresh parsley

A cast iron skillet (this is the one you see in the photos here; this is another good, economical option).
Citrus juicer. Anyone that cooks with fresh citrus juice needs one of these. It truly squeezes every drop (more than I’m ever able to get by hand) and seeds the citrus too.
Pie dish. An easy way to dredge the salmon (or fish or chicken or any other protein) in flour. This one is fancy and gorgeous. This one is all-purpose and does a great job.
Instant read thermometer. The best way to tell if your salmon is cooked and to avoid overcooking.

Ohhh-la-la look at you. BON APPETIT!

Easy salmon meuniere elevates salmon to something spectacular! A spin on classic sole meuniere, it forms a delicious pan sauce of butter, lemon and parsley.

Email Me the Recipe!

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¼ cup all-purpose flour
1 ¼ teaspoons kosher salt divided
½ teaspoon ground black pepper
2 6-ounce salmon fillets, skins removed
2 tablespoons unsalted butter
½ teaspoon grated lemon zest about ½ lemon
3 tablespoons freshly squeezed lemon juice about 1 small lemon
1 tablespoon finely chopped fresh parsley
1 tablespoon drained capers

Place a rack in the center of your oven and preheat to 425 degrees F.
In a large, shallow plate (a pie dish works well), combine the flour, 1 teaspoon salt, and pepper. Pat the salmon fillets dry with paper towels and sprinkle the remaining ¼ teaspoon salt over the top.
Melt the butter in a large (12-inch) oven safe cast iron skillet or similar sturdy-bottomed oven safe skillet over medium heat. Continue to heat, swirling the pan periodically, until it begins to brown.
Reduce the heat to medium-low. Dredge both sides of the salmon fillets in the flour mixture. Shake off the excess then gently place them in the hot butter, top-side down. Cook without disturbing them for 3 minutes, until the top is golden brown. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon.
Add the lemon zest and lemon juice to the pan. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes.
To serve, place each piece of salmon on a plate and spoon the pan sauce liberally over the top. Sprinkle with fresh parsley and capers. Season with additional salt and pepper to taste. Enjoy immediately.
TO STORE: Let your cooked salmon meuniere cool, and then place it in an airtight storage container in the refrigerator for up to 2 days.
TO REHEAT ON THE STOVE: Heat a skillet over medium-low heat. Drizzle a teaspoon of olive oil in the pan so that the salmon does not dry out or stick to the pan. After about a minute, add your salmon piece to the skillet and let it heat for about 5 minutes per side until warm.
TO REHEAT IN THE MICROWAVE: Place your salmon meuniere on a microwave-safe plate, cover it with a paper towel, and microwave for 30 seconds. After 30 seconds, I suggest checking your salmon, adjusting it for even heating, and continuing to microwave if necessary.
TO FREEZE: To freeze your salmon meuniere, place it in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1(of 2)Calories: 407kcalCarbohydrates: 14gProtein: 36gFat: 22gSaturated Fat: 9gCholesterol: 124mgPotassium: 857mgFiber: 1gSugar: 1gVitamin A: 586IUVitamin C: 12mgCalcium: 20mgIron: 2mg