Inspired by the classic French sole meunière, this salmon meuniere is a delicious salmon recipe that’s more than worthy of a *chef’s kiss*. Flaky, tender salmon fillets dredged in flour and pan-fried in a delicious browned butter sauce. It’s a super easy dish that’ll WOW your friends and family!
What Makes Salmon Meuniere So Good
- This dish may sound fancy and complicated, but it’s actually incredibly simple. Dredge salmon fillets in a flour mixture, then pan-fry them in a delicious buttery sauce. Serve it up with your favorite pasta, crisp asparagus, oven-roasted brussels sprouts, or sautéed zucchini. What could be easier?
- “Meuniere” is the name for the cooking method used here, so in addition to salmon meuniere, you could have other-things-meuniere, too. Sole is the traditional fish-of-choice for this dish, but sole tends to be a pricier option.
- Did you get here by Googling “salmon meuniere botw”? If so, welcome Zelda fans! That’s right, this dish is actually featured in a side quest in The Legend of Zelda: Breath of the Wild. Not that you need to be a gamer to enjoy a tasty salmon recipe. If you have a Zelda/Link fan in your house, though, this could be a fun way to bring the game to life a little!
Key Ingredients for Salmon Meuniere
Salmon Fillets – Tender, flaky salmon is a fantastic source of protein and healthy nutrients. It’s no secret that salmon is rich in Omega-3 fatty acids. Why do Omega-3s matter? Well, they’re essential nutrients, but your body doesn’t actually produce them. Research shows they can improve cognitive and arterial function, lower inflammation and blood pressure, and mitigate risk factors for a number of diseases.
Capers – The finishing touch on this salmon meuniere. Capers give the dish an extra pop of flavor and texture. They’re not necessarily part of a traditional meuniere dish, but they’re a great addition. If you want to skip them, that’s totally fine.
- Careful not to overcook the salmon! A few minutes on each side is really all you need. The salmon fillets should be opaque, tender, and flaky inside. A food thermometer will give you the best idea of where you stand – aim for an internal temperature of 125°-130° Fahrenheit. That’ll give you medium-cooked salmon, but keep in mind it’ll continue to cook a little once you take it off the heat.
- I’ve left the skins on the salmon in this recipe, but you can use fillets with skins removed if you prefer them. Just remember to adjust your cook time accordingly so you don’t overcook them!
- Salmon meuniere is best served immediately, so I recommend getting all your other sides ready before this is finished. Don’t let it sit around, or you’ll lose some of that crispness from the pan-fried flour coating. If you have leftovers, you can refrigerate them in an airtight container for a day or two. Reheat them on the stove with a little butter or neutral oil until warmed through.
Try These Salmon Recipes, Too!
- Broiled Salmon in a Simple Marinade
- Air Fryer Salmon with Brown Sugar Crust
- Salmon Salad
- Canned Salmon Salad
- Keto Sushi Rolls with Smoked Salmon
- Lemon Garlic Salmon (Whole30, Paleo, Low Carb, Keto)
- Easy Salmon Patties & Lemon Garlic Sauce
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
- Shallow baking dish
- Paper towels
- Cast iron skillet
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 3 6-ounce salmon fillets
- 6 tablespoons butter divided
- juice of half a lemon approximately 1 tablespoon
- 2 tablespoons fresh parsley chopped
- 1 tablespoon capers
- Place flour, salt, and black pepper in shallow baking dish and whisk to combine. Set aside.
- Pat salmon fillets completely dry with paper towels. Dredge both sides of each fillet in flour mixture, coating well.
- Heat 3 tablespoons butter in cast iron skillet over medium heat, swirling butter until it browns.
- Shake off any excess flour on salmon fillets, then place salmon in skillet skin-side up. Cook 3 to 4 minutes, then flip and cook 2 to 3 additional minutes depending on thickness of skin.
- Transfer salmon to plate. Carefully remove butter from skillet by wiping it out with paper towels or pouring it into a glass dish. Add remaining 3 tablespoons butter to skillet, followed by lemon juice and parsley. Simmer 2 to 3 minutes.
- Return salmon to skillet. Spoon butter over salmon and top with capers. Serve immediately.
- Make it Gluten Free: Use a gluten-free all-purpose flour.
- Make it Dairy Free: Use a dairy-free butter.
If you enjoyed this recipe, be sure to check out 40 Aprons Premium! 40 Aprons Premium offers exclusive recipes, monthly meal plans, grocery lists, and more – all completely ad free!
Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.