Fillet of salmon meunière
A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley.
Every bit as good as sole.
Every bit as good as sole.
35K 3.4/5 based on 9 reviews
Last modified on: April 11th 2021
Keywords for this recipe:
4 salmon fillets
1 tablespoon 
0 kg 2 g 
1 
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 14 min. | 25 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 7 min.
Trim 4 salmon fillets thoroughly. You should be left with just the flesh, so remove all the skin and any bones.
Stage 2 - 2 min.
Salt the fillets then roll in flour. Gently shake off any excess.
Stage 3 - 2 min.
Put a frying pan on medium heat. Melt 0 kg 2 g butter and when really hot and frothing, add the salmon fillets.
Stage 4 - 6 min.
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).
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).
Stage 5 - 2 min.
Stage 6 - 2 min.
Keep the pan on the heat and add 0 kg 2 g butter. Leave to melt and froth.
Stage 7 - 4 min.
Add the juice of 1 lemon, leave to thicken slightly, then add the chopped parsley.
Stage 8
Serve the fillets drizzled with the lemony butter, and with plain white rice, for example.
Remarks
"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.
Keeping
Should be eaten immediately.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,947 Kcal or 8,152 Kj | 164 gr | 29 gr | 131 gr |
| 97 % | 63 % | 3 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 192 Kcal or 804 Kj | 16 gr | 3 gr | 13 gr |
| 10 % | 6 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 487 Kcal or 2,039 Kj | 41 gr | 7 gr | 33 gr |
| 24 % | 16 % | 1 % | 5 % |
How much will it cost?
- For 4 people : 16.74 €
- Per person : 4.19 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Nachos, Soft apple cookies, Crêpes Suzette, Two-stage beef chuck , ... All |
 | Salmon fillet: You can check-out other recipes which use it, like for example: Gravlax, Grilled fillet of salmon with corn-salad cream, Cretan-style salmon , How to grill salmon well, Baked salmon fillet, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Langoustine sabayon tart, Cheese Soufflé, Sesame fried scampi, Liège waffles, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Apple macaronade, Salmon rillettes, Parcels of fish fillet in spinach, Mushroom duxelles, ... All |
Other recipes you may also like
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.173K5 4 hours 7 min. April 10th 2011
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.133K4.1 37 min. December 18th 2011
Lemon Meringue Pie Verrines
This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.57K5 21 min. July 12th 2015
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.47K4.1 2 hours 50 min. October 24th 2017
Rice pudding (riz au lait)
My personal version of this classic family recipe.387K5 38 min. December 18th 2018
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.