A quick and easy French-inspired salmon recipe featuring golden-browned butter, fresh lemon, and capers. This elegant dish is perfect for weeknight dinners or special occasions and pairs beautifully with rice, vegetables, or a green salad.

Ingredients
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 3 salmon fillets (6 ounces each)
- 6 tablespoons butter, divided
- Juice of half a lemon (approximately 1 tablespoon)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers
Instructions
- Prepare the Flour Mixture: In a shallow dish, whisk together the flour, kosher salt, and black pepper. Set aside.
- Dredge the Salmon: Pat the salmon fillets dry using paper towels. Coat both sides of each fillet in the flour mixture, ensuring an even layer.
- Cook the Salmon: Heat 3 tablespoons of butter in a cast iron skillet over medium heat, swirling the pan until the butter turns golden brown. Shake off any excess flour from the salmon fillets and place them in the skillet, skin-side up. Cook for 3 to 4 minutes, then flip and cook for an additional 2 to 3 minutes, depending on the thickness of the fillets.
- Prepare the Sauce: Remove the salmon from the skillet and transfer to a plate. Carefully discard the browned butter from the skillet by wiping it with paper towels or pouring it into a heat-safe dish. Add the remaining 3 tablespoons of butter to the skillet, followed by the lemon juice and parsley. Simmer for 2 to 3 minutes.
- Combine and Serve: Return the salmon fillets to the skillet. Spoon the lemon-butter sauce over the salmon and sprinkle with capers. Serve immediately.
Why You’ll Love This Recipe
- Classic and Elegant: A French-inspired dish that’s simple yet refined.
- Quick to Prepare: Ready in under 30 minutes, making it perfect for weeknight dinners or special occasions.
- Rich and Flavorful: The browned butter and lemon create a luscious sauce that pairs beautifully with the salmon.
- Healthy and Nutritious: High in protein and omega-3 fatty acids, with fresh parsley adding a burst of color and flavor.
Tips
- Use Fresh Salmon: For the best flavor, opt for high-quality, fresh salmon fillets.
- Brown the Butter Carefully: Watch the butter closely as it browns to avoid burning.
- Adjust Cooking Time: Depending on the thickness of your salmon, you may need to adjust the cooking time slightly.
- Pat the Salmon Dry: Removing excess moisture ensures the flour coating adheres properly and crisps up.
Variations and Substitutions
- Fish Options: Try this recipe with trout, cod, or halibut for a similar preparation.
- Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Herbs: Add dill or thyme along with parsley for extra flavor.
- No Capers?: Use olives or omit them entirely for a simpler dish.
FAQs
Can I use skinless salmon?
Yes, but be cautious when flipping the fillets as they may be more delicate.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently on the stovetop or in the microwave.
Can I make this dish ahead of time?
This recipe is best served fresh, but you can prepare the sauce ahead and reheat it when ready to serve.
Serving Suggestions
- Pair with roasted potatoes, steamed asparagus, or a simple green salad.
- Serve over rice or alongside crusty bread to soak up the sauce.
- Garnish with additional parsley or a lemon wedge for extra brightness.
Salmon Meunière
3
servings15
minutes15
minutesIngredients
¼ cup all-purpose flour
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
3 salmon fillets (6 ounces each)
6 tablespoons butter, divided
Juice of half a lemon (approximately 1 tablespoon)
2 tablespoons fresh parsley, chopped
1 tablespoon capers
Directions
- Prepare the Flour Mixture: In a shallow dish, whisk together the flour, kosher salt, and black pepper. Set aside.
- Dredge the Salmon: Pat the salmon fillets dry using paper towels. Coat both sides of each fillet in the flour mixture, ensuring an even layer.
- Cook the Salmon: Heat 3 tablespoons of butter in a cast iron skillet over medium heat, swirling the pan until the butter turns golden brown. Shake off any excess flour from the salmon fillets and place them in the skillet, skin-side up. Cook for 3 to 4 minutes, then flip and cook for an additional 2 to 3 minutes, depending on the thickness of the fillets.
- Prepare the Sauce: Remove the salmon from the skillet and transfer to a plate. Carefully discard the browned butter from the skillet by wiping it with paper towels or pouring it into a heat-safe dish. Add the remaining 3 tablespoons of butter to the skillet, followed by the lemon juice and parsley. Simmer for 2 to 3 minutes.
- Combine and Serve: Return the salmon fillets to the skillet. Spoon the lemon-butter sauce over the salmon and sprinkle with capers. Serve immediately.
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