Salmon Meuniere Recipes

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SALMON MEUNIERE



Salmon Meuniere image

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.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 9

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt (divided)
½ teaspoon black pepper
2 6-ounce salmon fillets, skins removed
2 tablespoons unsalted butter
1/2 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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 (of 2), Calories 407 kcal, Carbohydrate 14 g, Protein 36 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 124 mg, Fiber 1 g, Sugar 1 g

SALMON MEUNIERE



Salmon Meuniere image

A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.

Provided by France C

Time 20m

Yield 4

Number Of Ingredients 9

4 (4 ounce) center-cut salmon fillets, with skin
salt and ground black pepper to taste
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons butter
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
  • Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
  • Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g

SOLE MEUNIERE



Sole Meuniere image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 8

Extra-virgin olive oil
4 sole fillets
Kosher salt
2 cups all-purpose flour
6 tablespoons butter
3 sprigs fresh thyme, leaves stripped
2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 200 degrees F.
  • Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
  • When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce.
  • Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious.
  • Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.

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