Salmon Meunière

Salmon Meunière is a simple, beautiful way to prepare fresh salmon. Using just a few ingredients, fresh lemon and herbs, this Salmon Meunière recipe is ready in about 10 minutes. 

Honestly, I don’t think you can ever have enough salmon recipes. I made this Salmon Meunière when we were stuck at home. I had salmon, and I had a ton of fresh parsley and lemon at home, so I searched for a preparation style that would use them both! 

What is Meunière style? 

Meunière is a french style of cooking that is typically reserved for fish. The fish (in this case, salmon) is lightly dredged in flour and pan fried. Then, it’s typically served with a simple sauce of browned butter, lemon and parsley or other fresh herbs. 

The word Meunière means “Miller’s Wife.” This style of cooking is thought to originate from  families that milled flour, since flour is used to coat the fish. 

All recipes and cooking methods evolve, and you can adapt this recipe to your taste! The additions of Worchestershire sauce, a splash of white wine or chicken/beef stock are all tried and true additions that will customize the flavor of the dish.

And a fun fact- the addition of slivered almonds would turn this into Salmon Meunière Amandine or simply, Salmon Amandine. 

You may also be wondering how to pronounce Meunière. My best approximation is “meh-nyur.” If you want to hear someone pronounce it, you can find that here.

How to Make Salmon Meunière

Making Salmon Meunière is unbelievably easy, especially considering how elegant and delicious it is! 

• Lightly coat the flesh side of the salmon with salt, pepper and a dusting of flour.  
• Melt your fat of choice in a large skillet on high heat, and introduce the salmon, flesh/flour side down.
• Sear for 2-4 minutes per side, depending on the thickness of the filet.
• Remove the salmon from the skillet and allow it to rest while you prepare the sauce. 
• To the skillet, add butter and allow to brown for about 1 minute over medium heat. Stir with a wooden spoon, scraping the bottom to loosen any browned bits left from the salmon. Add fresh parsley and stir quickly. Add lemon juice and stir again, then remove from heat to prevent the sauce from burning.
• Serve your browned butter sauce over the top of the cooked salmon, garnished with additional lemon slices and/or fresh herbs. 
  

I think this salmon recipe would be amazing when paired with these Roasted Brussels Sprouts with Bacon and Balsamic Vinegar or  Sauteed Green Beans with Bacon and Mustard Glaze.

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Salmon Meunière

Yield: 4

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Salmon Meunière is a simple, beautiful way to prepare fresh salmon. Using just a few ingredients, fresh lemon and herbs, this Salmon Meunière recipe is ready in about 10 minutes. 

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Ingredients

• 4 salmon filets, 3-4 ounces each
• 3 tsp flour 
• a pinch of salt and pepper, per filet 
• 2 tsp olive oil 
• 4 tbsp butter 
• 2 tbsp fresh parsley, chopped
• juice of 1 lemon

Instructions

Lightly coat the flesh side of the salmon with salt, pepper and flour.

Melt your fat of choice in a large skillet on high heat, and introduce the salmon, flesh/flour side down. I used olive oil for this.

Sear for 2-4 minutes per side, depending on the thickness of the filet.

Remove the salmon from the skillet and allow it to rest while you prepare the sauce. 

To the same skillet, add butter and allow to brown for about 1 minute over medium heat. Stir with a wooden spoon, scraping the bottom to loosen any browned bits left from the salmon. Add fresh parsley and stir quickly. Add lemon juice and stir again, then remove from heat to prevent the sauce from burning.

Serve your browned butter sauce over the top of the cooked salmon, garnished with additional lemon slices and/or fresh herbs. 

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