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Salmon Meuniere
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.
Prep Time
5 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
Servings
Calories:
407 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- ¼ cup all-purpose flour
- 1 ¼ teaspoons kosher salt divided
- ½ teaspoon black pepper ground
- 2 salmon fillet 6-ounce, skins removed
- 2 tablespoons butter unsalted
- ½ teaspoon lemon about ½ lemon, zest, grated
- 3 tablespoons lemon juice about 1 small lemon, freshly squeezed
- 1 tablespoon parsley finely chopped, fresh
- 1 tablespoon capers drained
Instructions
- 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.
Cup of Yum
Notes
- TO STORE: Let your cooked salmon meuniere cool, and then place it in an airtight storage container in the refrigerator for up to 2 days.
- TO REHEAT ON THE STOVE: Heat a skillet over medium-low heat. Drizzle a teaspoon of olive oil in the pan so that the salmon does not dry out or stick to the pan. After about a minute, add your salmon piece to the skillet and let it heat for about 5 minutes per side until warm.
- TO REHEAT IN THE MICROWAVE: Place your salmon meuniere on a microwave-safe plate, cover it with a paper towel, and microwave for 30 seconds. After 30 seconds, I suggest checking your salmon, adjusting it for even heating, and continuing to microwave if necessary.
- TO FREEZE: To freeze your salmon meuniere, place it in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 2)
Calories
407kcal
(20%)
Carbohydrates
14g
(5%)
Protein
36g
(72%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
124mg
(41%)
Potassium
857mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
586IU
(12%)
Vitamin C
12mg
(13%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Servings
Amount Per Serving
Calories 407
% Daily Value*
| Serving | 1(of 2) | |
| Calories | 407kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 124mg | 41% |
| Potassium | 857mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.