Salmon Meuniere

Name: Salmon Meuniere
Total time: 20 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1/4 cup all-purpose flour; 1 1/4 teaspoons kosher salt (divided); ½ teaspoon ground 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

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.

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy ⭐ 5.0 (13) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

2 servings

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt (divided)
½ teaspoon ground 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.