This French salmon meunière features juicy, tender, crispy-skinned salmon served in a lemony brown butter sauce with briny capers and parsley. A finishing squeeze of fresh lemon juice keeps this dish vibrant and flavorful. Best of all, it comes together in less than 30 minutes.
I'm all ears when it comes to extremely delicious and quick weeknight recipes, and this salmon recipe is no exception! We're using a special technique to cook the fish from Molly Baz's cookbook, Cook this Book.
You place the fillets in a cold, non-stick skillet, then gently set over medium heat while the salmon cooks to perfection. It sounds crazy, but it's the most foolproof cooking method for preparing salmon! It's topped with a lemony, buttery pan sauce to really highlight the beauty of the fish.
What is Meunière Sauce?
You've likely seen the French classic sole meunière on a restaurant menu, but here, we're using salmon, which is incredibly moist and delicious. Funnily enough, it's also a popular "recipe" in the video game Zelda.
The French word Meunière literally translates to "miller's wife" and refers to the simple, rustic preparation of dredging an ingredient, usually fish, in flour and serving it in a brown butter (beurre noisette) pan sauce with lemon juice and parsley.
Looking for more tasty recipes? Try my salmon crudo, kale pasta, shrimp scampi without wine, or poisson en papillote.
Ingredients & Equipment Notes
- Salmon: This recipe works best with high-quality farm-raised Atlantic Salmon fillets or Ora King Salmon because of its buttery, soft texture. Make sure to dry the fish with a paper towel to remove excess moisture.
- Unsalted Butter: I like using a combination of olive oil and butter for the sauce in lieu of the traditional clarified butter.
- Shallot: Shallots are not traditional to this French technique, but I find they help balance out the buttery flavors of the sauce.
- Parsley: I recommend fresh parsley, but you could use chives as well.
Recommended Equipment
Non-Stick Skillet: I rarely use my nonstick skillet, but it is SO helpful for delicate ingredients like eggs or fish. This tool ensures crispy skin and prevents stickage.
Spatula: I recommend using a nonstick flexible spatula or a fish spatula to help flip the salmon.
How to Make This Recipe
Step 1 - Flour the salmon: Season the salmon with salt and black pepper, then coat the flour mixture on the top and sides of the fillets. Don't coat the skin.
Step 2 - Cook the fish: Place the salmon into a non-stick pan skin side down. Cook over medium heat until the fish is mostly cooked through and releases easily from the pan, about 10 - 12 minutes. Flip and cook on the other side for 1 minute, before transferring to a plate to rest.
TIP: For a crispier result, press firmly on each fillet to ensure the skin is making good contact with the skillet.
Step 3 - Make the sauce: In the same pan, melt butter. Add the olive oil, shallots, capers, and lemon zest, and saute for 3 - 4 minutes until the shallots are nicely softened.
Step 4 - Finish: Continue cooking until the butter has turned a golden brown color and smells nutty. Transfer sauce to a serving dish, and arrange the salmon on top. Garnish with parsley, serve with lemon wedges, and enjoy!
Expert Tip: Use a Thermometer
An IR thermometer or meat thermometer will take away the guesswork on whether the fish is cooked properly. Insert the thermometer into the thickest part of the flesh to gather an accurate reading.
- For medium-rare, cook until the internal temperature registers 125 °F (52°C).
- For medium/medium well, cook to 125 °F - 140°F.
I prefer to take the fish out 3 - 5 degrees prior to my ideal temperature, as it will continue to cook as it rests.
Recipe FAQs
Meunière is typically made of brown butter, parsley, and lemon juice.
I always recommend cooking it skin side down! The skin provides a layer of protection from the hot pan, and it gets extra crispy.
Leftover salmon can be stored in an airtight container for 2 - 3 days. Wrap in foil and warm in a 350°F / 177°C oven for 5 - 10 minutes.
Other recipes you might like:
Salmon Meunière in Brown Butter Sauce
Equipment
- Non-stick spatula or fish spatula
- IR thermometer, optional
Ingredients
- 1 lemon
- 2 (6-ounce) salmon fillets, preferably farmed Atlantic Salmon or Ora King Salmon
- Salt and black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, finely minced
- 1 tablespoon capers, drained
- 2 tablespoons chopped fresh parsley
Instructions
- Prep the lemon: Zest 1 lemon, then cut it in half. Juice half the lemon, and cut the other half into serving wedges. Set aside.
- Season the salmon: Pat 2 (6-ounce) salmon fillets dry with paper towels, then season with salt and pepper.Spread out 2 tablespoons all-purpose flour on a plate. Coat the sides and flesh (not the skin) of the fillets in flour, dusting off the excess.
- Cook: Place each fillet skin-side down in a large non-stick skillet. Set over medium heat, and cook, undisturbed, until the salmon is almost cooked through, the skin is very crispy, and the fish easily releases from the pan (about 10 - 12 minutes). Gently flip and cook, about 1 - 2 minutes longer until cooked through to your desired temperature. Remove fish to a plate and set aside to rest, skin-side up.Note: Make sure the skin is making good contact with the pan by pressing firmly on each fillet with your spatula.
- Make the pan sauce: Turn the heat off, and melt 2 tablespoons unsalted butter. Set over medium-low heat, and add 1 tablespoon extra-virgin olive oil, 1 small shallot, and 1 tablespoon capers. Saute for 3 - 4 minutes until the shallot has softened. Continue cooking until the butter is golden brown and smells nutty.Stir in the lemon zest and lemon juice, and season with salt and pepper.
- Plate: Divide sauce amongst two serving plates and top with salmon. Garnish with 2 tablespoons chopped fresh parsley alongside lemon wedges. Enjoy!
Notes
- For medium-rare, cook to 125 °F (52°C).
- For medium/medium well, cook to 125 °F - 140°F.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I just finished a pound of salmon in brown butter sauce and will do this again. It’s quick, it’s simple, and it tastes out of this world.
Hi David,
So happy to hear that! It's really such a simple and delicious technique.
Definitely going to try this soon!
Wonderful. Would love to hear what you think!