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Salmon Meunière
Serves 2 · About 25 min (10 min of this is just letting it sit after salting)
Western-style pan-fried fish: salmon coated with flour, cooked in a frying pan, and finished with the flavor of butter.
① Salt and let sit→② Coat with flour→③ Cook→④ Add the butter→⑤ Plate and add lemon
What to buy
Fish
Dairy & vegetables
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How to make it
1
Salt and let sit 10 min
- Sprinkle 1/4 tsp salt (for both fillets) on both sides of the salmon and let it sit 10 minutes
- Wipe off the water that comes out with paper towels, on both sides
How to tell it's doneNo water is sitting on the surface of the salmon.
2
Season with pepper and coat with flour
- Sprinkle a pinch of pepper on both sides of the salmon
- Spread 1 tbsp cake flour on a tray or plate, put the salmon on it, and coat both sides and the edges
- Pat lightly with your hands to shake off extra flour
How to tell it's doneThe whole salmon is lightly white. There are no lumps of flour.
Be carefulCook right after coating. If you leave it, the flour gets damp and sticky.
3
Cook the side that will face up on the plate first
- Put 2 tsp vegetable oil in a frying pan and heat over medium heat for 1 min
- Lay the salmon with the side you want facing up on the plate facing down
- Cook about 3 min without touching
How to tell it's doneWhen you lift it a little with a spatula, the bottom has a nice golden brown color.
4
Flip and add the butter
- Flip the salmon with a spatula
- Turn to medium-low heat, cover, and cook about 3 min
- Take off the lid and add 10 g butter. Spoon the melted butter over the salmon for about 30 sec
How to tell it's doneBreak open the thickest part with chopsticks: it's light orange and not see-through all the way through. If any dark, see-through part is left, cover and cook 1 min more.
Be carefulButter burns black quickly on high heat. Don't cook long after adding it.
5
Plate and add lemon
- Turn off the heat and put the salmon on a plate. Pour the butter left in the pan over it
- On the cutting board, cut the lemon half into wedges (2 pieces) and put them on the side. Squeeze when eating
ReadyIt's done when it's on the plate.
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🔪 Cutting & cooking tips
If it didn't work out
The flour came off / it's stickyThe flour sat too long before cooking in step 2, or there was still water on it in step 1. Next time, cook right after coating.
The fish is dryOvercooked. Next time, in step 4 cook a little shorter after putting on the lid, and break it open to check.
The butter burned blackThe heat was too high. Next time, check that it's at medium-low heat before adding the butter.
It smells fishyYou didn't wipe off the water that came out in step 1. Next time, wipe both sides well.
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