Fillet of salmon meunière


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.
17K 9 3.4
Grade this recipe:

Last modified on: April 11th 2021

Keywords for this recipe:FishSalmon meunièreFlourLemonButterParsley
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Fillet of salmon meunière : Photo of step #1
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.
Fillet of salmon meunière : Photo of step #2
Salt the fillets then roll in flour. Gently shake off any excess.

Stage 3 - 2 min.
Fillet of salmon meunière : Photo of step #3
Put a frying pan on medium heat. Melt 30 g butter and when really hot and frothing, add the salmon fillets.

Stage 4 - 6 min.
Fillet of salmon meunière : Photo of step #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).

Stage 5 - 2 min.
Fillet of salmon meunière : Photo of step #5
When the fish is cooked, transfer to a hot plate and cover with aluminium foil to keep in the heat.

Stage 6 - 2 min.
Fillet of salmon meunière : Photo of step #6
Keep the pan on the heat and add 30 g butter. Leave to melt and froth.

Stage 7 - 4 min.
Fillet of salmon meunière : Photo of step #7
Add the juice of 1 lemon, leave to thicken slightly, then add the chopped parsley.

Stage 8
Fillet of salmon meunière : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,947 Kcal or 8,152 Kj164 gr29 gr131 gr
97 %63 %3 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
192 Kcal or 804 Kj16 gr3 gr13 gr
10 %6 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
487 Kcal or 2,039 Kj41 gr7 gr33 gr
24 %16 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 16.74 €
  • Per person : 4.19 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Checkerboard biscuits, Gratin Dauphinois, Cheese Soufflé, Hazelnut and orange cake, ... All
Salmon filletSalmon fillet: You can check-out other recipes which use it, like for example: Grilled fillet of salmon with corn-salad cream, How to grill salmon well, Cretan-style salmon , Baked salmon fillet, Gravlax, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Poivrade Artichoke Salad, Tahitian salad, Strawberry brunoise in a dessert-wine sabayon, Avocado and smoked salmon terrine , Pear charlotte, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Nanou's tuna tart, French onion soup, Pretzels, Sausage mushroom and cheese crumble, ... All
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.2M3.5 1 hour 9 min. June 5th 2015
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
290K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
319K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
333K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-07-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page