Kitchen notes · a little help before you start
Salmon Meuniere
Browned butter and lemon give salmon meuniere a generous sauce with a bright, savory flavor. Capers add little tangy bites across the top. A tender piece of fish with plenty of pan sauce makes an especially inviting plate, with parsley fresh at the finish.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 2
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- French
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Brown the butter
Swirl the skillet periodically as the butter heats until it begins to brown before adding salmon.
2. Shake off excess flour
Dredge both sides of the dry salmon and shake off extra flour before placing it in butter.
3. Leave the first side alone
Cook the salmon undisturbed until the top is golden and the sides start turning opaque before flipping.
Get to know the ingredients
Salmon
Use skinless fillets, patting them dry before the salt and flour coating goes onto both sides.
Lemon
Have both zest and fresh juice ready to add after the salmon flips and before oven cooking.
Capers
Drain the capers before sprinkling them over the plated fish with the fresh parsley.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Salmon Meuniere
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Pan sauce over each piece
Spoon the pan sauce generously over each salmon portion, then add parsley and capers before serving immediately.
A little more help as you go
Use an oven-safe skillet
Choose the sturdy oven-safe skillet before starting so it can move directly from burner to oven.
Rest under foil
Cover the salmon with foil after the oven stage and give it the directed rest before plating.
A few questions you might have
Can I freeze leftovers?
Yes, freeze salmon airtight for up to two months, then thaw overnight in the refrigerator before reheating.
How can I reheat it on the stove?
Warm it gently in a skillet over medium-low heat with the small oil addition described.
Does all the salt go into the flour?
Mix the first portion into the flour and sprinkle the remaining portion over the dried fillets.
Which side starts in the butter?
Place the flour-coated salmon top side down first, then flip when its surface is golden.
When does the lemon enter the skillet?
Add zest and juice after flipping the salmon, then immediately transfer the skillet to the oven.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wellplated.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
