Salmon Meunière in Brown Butter Sauce

Filet of salmon meuniere in a brown butter caper sauce garnished with lemon.

5 from 2 votes

This quick weeknight dinner features crispy salmon fillets prepared a la meunière, in a French brown butter sauce with lemon, capers, shallots, and herbs.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 458kcal

Author: Karishma Pradhan

Equipment

Non-stick skillet
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

If using a thermometer, refer to the following cooking temperatures:

For medium-rare, cook to 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.

Storage Instructions: 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.

Nutrition