1 | Trim 4 salmon fillets thoroughly. You should be left with just the flesh, so remove all the skin and any bones. | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-1.webp) |
2 | Salt the fillets then roll in flour. Gently shake off any excess. | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-2.webp) |
3 | Put a frying pan on medium heat. Melt 30 g butter and when really hot and frothing, add the salmon fillets. | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-3.webp) |
4 | Cook for 2 to 3 minutes on each side.
If you are unsure about judging when they are cooked, stick a thermometer into the thickest part and cook until it reaches 140°F (60°C). | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-4.webp) |
5 | When the fish is cooked, transfer to a hot plate and cover with aluminium foil to keep in the heat. | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-5.webp) |
6 | Keep the pan on the heat and add 30 g butter. Leave to melt and froth. | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-6.webp) |
7 | Add the juice of 1 lemon, leave to thicken slightly, then add the chopped parsley. | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-7.webp) |
8 | Serve the fillets drizzled with the lemony butter, and with plain white rice, for example. | ![Fillet of salmon meunière : etape 25 Fillet of salmon meunière : etape 25](/images/recettes/poissons/poisson/1182-0.webp) |
"Meunière" or "à la meunière"? No real difference. The name simply refers to the small amount of flour ("meunier" means miller in French) used to coat the fish.