Salmon Meuniere Recipes

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SALMON MEUNIERE



Salmon Meuniere image

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.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 9

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

Nutrition Facts : ServingSize 1 (of 2), Calories 407 kcal, Carbohydrate 14 g, Protein 36 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 124 mg, Fiber 1 g, Sugar 1 g

SALMON MEUNIERE



Salmon Meuniere image

A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.

Provided by France C

Time 20m

Yield 4

Number Of Ingredients 9

4 (4 ounce) center-cut salmon fillets, with skin
salt and ground black pepper to taste
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons butter
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
  • Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
  • Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g

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