Salmon Meunière

Ingredients

• 4 fillets skinless center-cut salmon fillets, 5–6 oz each
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup all-purpose flour, for dredging
• 1 tbsp neutral oil
• 5 tbsp unsalted butter, divided
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tbsp capers, drained, optional
• lemon wedges, for serving

Instructions

1. Pat salmon very dry with paper towels.
2. Season both sides with kosher salt and black pepper.
3. Place flour in a shallow dish.
4. Dredge salmon lightly in flour, shaking off all excess. The flour coating should be barely visible.
5. Heat a large skillet over medium-high. Add neutral oil and 1 tbsp butter.
6. When butter foams, add salmon. Cook without moving for approximately 3–4 minutes until deeply golden.
7. Turn carefully. Cook another 2–4 minutes depending on thickness.
8. Transfer salmon to a warm plate.
9. Reduce heat to medium. If flour has scorched, carefully wipe the skillet before continuing.
10. Add remaining 4 tbsp butter. Cook until butter foams, turns amber, and smells nutty. Do not burn the milk solids.
11. Remove pan from heat. Stir in lemon juice, lemon zest, parsley, and optional capers.
12. Spoon brown butter sauce over salmon. Serve immediately with lemon wedges.

Nutrition

Chef's Notes

Meunière is NOT breaded salmon. The flour coating must remain extremely light — barely visible. Best enjoyed fresh; reheat gently if needed.

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