Easy Salmon Meuniere Recipe
- 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
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.
- 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.
Source this recipe here