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salmon meunière

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Salmon

Salmon Meunière

I learned to fully appreciate butter in culinary school. I obviously already knew that butter was rich and flavorful, and a great way to add a layer of luxury to any dish. But it wasn’t until culinary school that I realized the true importance of butter.

Ingredients

  • 1/4 cup all-purpose flour
  • 4 (6-ounce) skin-on salmon fillets, patted dry with paper towels
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons canola or olive oil
  • 6 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1/4 cup thinly sliced fresh chives
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons lemon juice (from about 1 lemon)
  • Lemon wedges, for serving

Directions

  • Place the flour in a shallow dish. Season all sides of the fillets with salt and black pepper. Dredge the fish on both sides with flour, tapping off any excess.
  • Heat the oil in a large cast-iron or nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the fillets skin side down and cook until the skin is golden brown, about 3 minutes. Using a fish spatula, carefully turn the fish over and cook to your desired doneness, about 1 to 2 minutes for medium-rare (120°F on a thermometer) and about 2 to 3 minutes for medium (125°F on a thermometer). Remove the fish to a plate, tent with foil, and set aside. Pour off the drippings from the skillet and discard. Wipe out the skillet with paper towels.
  • Reduce the heat to medium. Melt the butter in the same skillet and cook until the butter is lightly browned and starting to foam slightly, about 4 minutes. Remove from the heat and carefully stir in the parsley, chives, dill, and lemon juice (be careful—the sauce may splatter). Season to taste with salt and pepper. Add the fish back into the pan and spoon the sauce over the fish. Serve with lemon wedges.

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