While Salmon is delicious on its own, why not elevate it with a sauce so good you'll really want to lick your plate. This salmon meuniere is crisp and forms a delicious pan sauce of butter, lemon, wine, parsley, and capers.
There is something about French words that sound so intimidating. But what you have here is nothing short of a dinner classic. In fact, you could easily make this sauce recipe and apply it to other seafood and chicken as well.
Traditionally, a meuneire sauce would be served with Sole. Dover Sole at that. But what is wrong with a play on a classic dish? Nothing in my mind. Dover Sole is delicious, but so is salmon. Why not merge a delicious sauce with a delicious fish?
Plus, when you are on summer vacation it makes you just a touch nostalgic for yesteryear. Like sitting around and playing the Legend of Zelda (not that I couldn't get the game out now). Growing old is mandatory, but growing up is optional right?
So here is a French take on salmon that won't require any weird ingredients that are only available in video games (like tabantha wheat or goat butter). Nope, here this sauce is something that you can whip up using items that you probably already have around like butter, lemon juice, salt, pepper, white wine, capers and parsley.
What Do I Need to Make This?
A traditional meuniere sauce sounds pretty fancy, but is pretty basic in terms of what you'll need. There is nothing overly fancy about the ingredients of salmon, salt, pepper, white wine, lemon, capers, parsley, and butter.
Cooking tips
I have found the following items to be helpful when making this dish:
- You can use wild salmon or farmed salmon
- Cooking time with vary depending on the thickness of your salmon
- Because wild salmon has less fat to it, it is less forgiving.
- The sauce is the highlight of this dish and has a gentle acidity as well as richness to it.
- The sauce will taste acidic, but once put on the salmon it will highlight and compliment the fish.
Wines that pair well with salmon
The following wines pair well with salmon: Burgundy, Chablis, Champagne, Chardonnay, Pinot Gris, Pinot Noir, Riesling, and Sauvignon Blanc.
Is this dish healthy?
Between the fatty fish and fatty sauce, you might think it is unhealthy, however, each serving is under 400 calories and low-carb. If you are on the keto diet, then omit the flour.
Watch Me Make This (56 Seconds)
How to Make
Step 1: Combine flour, salt, and pepper in a bowl
Step 2: Dredge the salmon fillets in the flour mixture. Discard any extra flour mixture when you are done.
Step 3: Heat skillet to medium-high. Melt butter. Place the fillet skin-side down. Then flip. When cooked through, remove from pan and set aside.
Step 4: Make your pan sauce by adding capers, wine, lemon zest, lemon, and parsley. Allow to reduce. Add butter. Once butter is melted add parsley. Turn off the heat. Add fillets back to the pan skin side up.
Step 5: Remove fillets from pan and pour sauce on to the fillets and serve.
Other Recipes You Might Enjoy
I hope you enjoy this Salmon Meuniere Recipe below!
If you try this, would you mind hitting the “Rate” button? I’d love to know what you thought of it. If you modified the original recipe here, please let me know how it turned out. I love comments!
If you’ve tried this Salmon Meuniere Recipe or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on Facebook, Instagram, Twitter, and Pinterest to see what I’m up to.
Salmon Meuniere
Ingredients
- ¼ cup All Purpose Flour
- ½ tsp salt
- ½ tsp pepper
- 1 pound salmon fillets Cut into BBQ sized pieces
- 2 tbsp Ghee or Butter
- ½ cup dry white wine
- ¼ cup capers
- 1 lemon zested and juiced
- 4 tbsp butter
- 2 tbsp parsley
Instructions
- In a bowl combine flour, salt, and pepper. Mix to combine
- Add salmon fillets and roll in flour mixture. Set aside. Discard any unused flour mixture.
- In a pan on medium high heat, add ghee. Melt ghee and wait for ghee to become hot.
- Add salmon fillets skin side down. Cook 3-5 minutes. Thinner fillets will take less time.
- Flip fillets and cook another 3-5 minutes. Remove from pan and remove from heat.
- Add capers, white wine, lemon zest, and lemon juice. Put pan pack on heat. Allow to reduce by half.
- Add butter and melt into sauce. Add parsley.
- Add salmon fillets back into the pan and serve. Spoon excess sauce over the top of the fillets. Serve immediately.
Video
Notes
- You can use wild salmon or farmed salmon
- Cooking time with vary depending on the thickness of your salmon
- Because wild salmon has less fat to it, it is less forgiving.
- The sauce is the highlight of this dish and has a gentle acidity as well as richness to it.
- The sauce will taste acidic, but once put on the salmon it will highlight and compliment the fish.
Looks really good Brenda, thank you.
Thank you Ellen!
I keep buying capers for a treat like this, and then that tiny bottle gets lost on the refrigerator door! This looks so delicious!!!
Virtual hugs,
Judie
Hey Judie! Thanks so very much!
I usually eat salmon on its own but I will need to try this sauce for a change. Thanks for sharing.
Thanks Jan! Would love to hear what you think of it! Thanks for taking the time out of your day to stop by!