Salmon Meunière

We’re excited to share our take on Salmon Meunière with you. This dish is a delightful blend of simplicity and elegance; it’s one that we often enjoy on cozy evenings or as a highlight of a dinner party. We’ve fallen in love with its buttery richness and subtle lemony zing.

A French classic

Salmon Meunière is a classic French dish known for its simplicity and deep flavors. The term “meunière” refers to a method of preparation typically involving flouring the fish and then cooking it in butter, giving the dish its characteristic richness and a slightly nutty flavor.

Let’s take a closer look at the ingredients for this recipe to understand all the components and what they’re doing for this dish;

• Salmon fillets: We use fresh salmon fillets, usually skin-on, for added texture; their natural oils and flavor are key.
• All-purpose flour: A light dusting of flour on the salmon fillets helps to create a slightly crispy exterior.
• Butter: Key to the meunière method, butter is used for cooking the salmon, adding a rich, luxurious flavor.
• Lemon juice: Fresh lemon juice is typically used to add a bright, acidic element, balancing the richness of the butter.
• Seasonings: Simple seasonings like salt and pepper are used to enhance the natural flavors of the salmon.

Brown butter

Otherwise known as Beurre Noisette, brown butter is commonly used in French cuisine. This is primarily used in savory foods such as pasta, fish, and chicken, but it also appears in French pastries. Brown butter is the perfect way to add a subtle, deep, nutty scent and flavor to a dish, and it’s used in Salmon Meunière as an effective way to deepen the flavor and offset the bitterness of the lemon juice.

We melt unsalted butter slowly, letting it turn golden and nutty. With its rich, toasted aroma, this brown butter transforms the salmon into something extraordinary. It’s a simple step, but it makes all the difference.

Cooking the salmon

We lightly dust the fillets in flour, ensuring a delicate crust. In the cast-iron skillet or a non-stick frying pan, the salmon sizzles to perfection, turning a beautiful golden brown. We flip it just once as the salmon starts to cook in the middle and down the sides - patience here is critical. The goal is to achieve that perfect crust while keeping the inside succulent.

A twist on the traditional

We love adding personal touches to classic recipes. We sometimes incorporate capers or a sprinkle of dill for a unique spin. These additions bring an extra layer of flavor that complements the salmon and brown butter beautifully.

Side dishes and delicious combos

When serving this dish, there are several great side options. Here are a few we really like:

• Steamed asparagus: Light and healthy, asparagus complements the richness of the salmon.
• Quinoa salad: A nutritious and hearty option that balances the meal.
• Mashed potatoes: Creamy and flavorful, these add a comforting touch, and if you’re after something truly indulgent, try out our truffle mash recipe.
• Roasted Brussels sprouts: Their caramelized edges offer a delightful contrast.
• Wild rice: A nutty, chewy, filling, and flavorful side.
• Sauteed spinach: Simple yet delicious, adding a fresh green element.
• Lemon butter pasta: For a more indulgent pairing, with a hint of citrus.
• Cucumber dill salad: Refreshing and light, perfect for a summer meal.
• Roasted baby potatoes: Tiny and tender, they’re a crowd-pleaser.
• Persillade: Try out our persillade recipe and pair this fresh, herby condiment with salmon meunière
• Grilled vegetables: Adds a smoky touch and colorful variety.
• French baguette: Great for mopping up the delicious brown butter sauce.
• Caprese salad: A classic Italian salad that offers a fresh and tangy contrast.