Salmon Meunière

This decadent salmon meunière is based on Julia Child’s classic French dish sole meunière, and features pan-seared fish served with a lemon and butter sauce.

It’s no secret that we love salmon.

We’ve been eating lots of salmon lately! We’ve had lox in these smoked salmon crêpes, hot-smoked salmon in this salmon alfredo and sushi-style salmon in this spicy salmon poke.

I just can’t get enough salmon almondine, baked mustard salmon and teriyaki salmon.

One of my absolute favorite ways to enjoy salmon, though, is pan-seared and topped with butter sauce. It’s really one of the best things in life.

This salmon meunière is inspired by Julia Child’s fish meunière. I usually cook fish meunière with white fish, but I have to say, it’s just as exceptional with salmon.

Want more salmon in your life? Try whiskey glazed salmon, salmon with rosemary grapes, coconut salmon, herb butter salmon, salmon spaghetti squash bake, honey bourbon salmon and salmon Caesar salad.

What Does Meunière Mean?

Meunière is French for “in the manner of the miller’s wife,” and refers to fish that’s been dusted in flour and cooked in butter. 

Because, you know, apparently the miller’s wife loved butter. Who can blame her?

This salmon meunière isn’t a completely traditional meunière, because I skip the flour. In my opinion, the flour is not necessary here, because the salmon will crisp up and develop a crisp skin without the flour.

If you prefer to add the flour, simply dust the salmon with a little flour before adding it to the hot pan.

Do I Need To Use Clarified Butter?

Traditional meunière uses clarified butter.

In her book Julia’s Kitchen Wisdom, Julia recommends using a mixture of oil and (regular, non-clarified) butter instead of clarified butter.

It’s a shortcut (and a good one!). The oil keeps the butter from browning quickly.

Since I don’t generally have clarified butter on hand, I (almost always) use Julia’s oil and butter trick.

If you prefer to use clarified butter, you can. I like this clarified butter tutorial from Serious Eats.

How to Make Salmon Meunière

Start by patting your salmon fillets dry.

Season them with salt and (optionally) season lightly with paprika. Set the fish aside.

Meanwhile, add butter and oil to a heavy pan. I use this Lodge 12″ carbon steel skillet.

When the butter melts, add the fish skin-side down.

Avoid touching the fish as it cooks.

Watch the salmon to know when it’s time to flip. As it cooks, the salmon will turn opaque from the bottom up.

When the salmon is halfway cooked, use a thin metal spatula to flip it over. I use a Wusthof fish spatula, but have also heard good things about this Toadfish fish spatula.

Remove the fish from the pan.

Add a little lemon juice and stir, stir, stir. Make sure to scrape up any bits of fish that stuck to the pan.

Stir in a few herbs, and you’re done!

Serve the salmon meunière along with the pan sauce, green bean almondine and French mashed potatoes. And then maybe have a little crème brûlée for dessert!