Salmon is one of the most popular seafood, but it’s not always easy to get your hands on fresh fish.
If you want to enjoy this tasty dish without having to wait for delivery services, try preparing it yourself.
The best part about cooking salmon is that there are so many different ways to prepare it.
You should know how to cook it with just plain seasoning like salt and pepper, as well as other unique recipes too.
This includes salmon meuniere, which makes use of a creamy lemony sauce to give the fish its signature flavor.
Let us show you how to make this classic French dish at home using our guide below.
What Is Salmon Meuniere?
In France, meuniere means “with cheese” because it was originally served with melted cheese over top.
That said, these days it refers to any type of fish cooked with an accompanying sauce.
You may have seen the term used in English-speaking countries as well, although they typically refer to a specific preparation method rather than a particular type of fish.
Whether you call it salmon meuniere or simply salmon with lemon, the flavors will be familiar – especially if you’ve ever had traditional French cuisine.
The main ingredient here is salmon fillet.
Other options include cod, sea bass, halibut, and trout.
Whatever you choose, you should ensure that your fish has been cleaned thoroughly before cooking.
Why is it called salmon meuniere?
It comes from the name of Pierre Meunier, who owned a restaurant where he prepared this dish back in 1884.
He named his new creation after himself since it was a hit among customers.
Meuniere became known all around Europe and America by the 1920s, and continues to be enjoyed today.
Ingredients for salmon meuniere
- 1 pound (454 grams) skinless salmon filet
- 4 tablespoons unsalted butter
- ¼ cup (60 ml) water
- Juice of ½ lemon
- Salt and freshly ground black pepper
How to make salmon meuniere
First, preheat the oven to 400 F / 205 C.
Then, put the salmon into a baking pan with 1 tablespoon of butter per pound of fish.
Next, add the water and juice of half a lemon to the pan.
Season the fish with salt and pepper and let it sit until ready to finish off in the oven.
Once the fish is done, remove it from the oven and place it onto a serving plate.
Add another tablespoon of butter to the pan and stir together to create a smooth sauce.
Pour the sauce over the fish while still hot and then sprinkle with additional salt and pepper.
What Are The Ingredients In Salmon Meuniere?
There are two main components to this dish – fish and sauce.
The fish itself comes from salmon, while the sauce contains both lemon juice and butter.
Both of these items have their own roles in creating the final product.
You may also notice that the word “meunière”.
That means it refers to a specific type of cut.
Fish
Most people prefer choosing wild caught salmon because they feel it has more flavor than farmed varieties.
However, if you don’t care much about where your food came from or want to save money, then you can opt for farm-raised fish instead.
Either way, you need to choose a firm fleshy fish that will hold up to being cooked.
When selecting your fish, look closely at the texture and thickness of the skin.
If the meat looks too thin, then it might be tough to chew after cooking.
If you decide to go with wild caught salmon, you can either buy whole pieces or fillets depending on what size you would like.
Since you won’t be able to eat every piece, we recommend buying the smallest ones possible.
For example, a 3 ounce (85 gram) fillet is perfect for serving 4 people.
Sauce
Once you have selected your fish, you must select your sauce.
There are three key elements here – lemon, butter, and cream.
All of them work together to create the distinctive taste of the dish.
First, you should pick out a bottle of high quality olive oil.
While it doesn’t matter what kind of olive oil you end up using, you should ensure it has a pleasant aroma.
If you get something with a strong odor, then you should avoid it since the smell will overpower everything else during cooking.
Next, grab a jar of freshly squeezed lemon juice.
Lemon juice adds a great amount of acidity to the dish.
Make sure to purchase organic fruit juices whenever possible since they tend to contain fewer preservatives than store bought versions.
Finally, grab some unsalted butter.
Butter gives the sauce a nice richness and helps to thicken it slightly before adding any cream.
How Do You Make Salmon Meuniere?
This traditional French dish consists of lightly seasoned flaky white-fleshed fish cooked in a rich cream sauce.
To ensure the consistency is right, you need to choose the freshest fish possible, and follow a few simple steps while cooking it.
For more information on how to properly prepare a piece of salmon, check out these helpful tips from Bon Appétit magazine.
Here are all the steps involved in making salmon meuniere:
Step 1: Clean the Fish
- Before you begin cutting up the fish, remove any scales and bones by rinsing the fillet under cold water. When buying whole fish, look for ones with clear eyes and bright colors. The meatier the fish, the better quality it will be.
Step 2: Place Your Ingredients Into Order
- Start off by placing two pieces of parchment paper onto a baking sheet (or similar surface). Next, place a small bowl filled with ice water next to the counter. Now, take your fish fillets and pat them dry with a clean kitchen towel. Season each side of the fish with sea salt and freshly cracked black pepper.
Step 3: Heat Up Your Pan
- Next, heat up an ovenproof skillet over medium high heat. Once hot enough, add 4 tablespoons of unsalted butter into the pan, then let melt completely before adding the garlic.
Step 4: Add Lemon Juice
- After letting the garlic simmer for 30 seconds, pour half of the lemon juice into the pan. Let sit for 20 seconds before sprinkling the remaining lemon juice on top of the pan. Continue to stir constantly until everything comes together nicely.
Step 5: Add Heavy Cream
- Once both sides have been coated with lemon, slowly pour in heavy cream, whisking continuously. After five minutes, turn down the temperature to low. As soon as the mixture starts simmering again, cover and continue stirring for another three minutes.
Step 6: Finish Off With Fresh Herbs
- At this point, sprinkle on chopped parsley, chives, thyme, or basil to finish off the sauce. Turn off the heat once everything has combined well. Serve immediately.
What Is The History Of Salmon Meuniere?
Meunière is a traditional preparation method for white-fleshed fish such as cod, haddock, flounder, sole, snapper, turbot, halibut, sea bass, tuna, and more.
The word “meunière” comes from the French verb meaning “to cut into thin slices,” and was first used to describe this type of preparation method.
It’s traditionally prepared by cutting fillets horizontally into very thin strips (about 1/16th of an inch thick).
Then they’re sauteed quickly in butter until golden brown, before being served immediately after removing them from the pan.
Today, chefs typically don’t slice their fish thinly enough, because doing so results in overcooked meat.
So instead, they parcook the fish first and finish the cooking process through searing.
Why does salmon meuniere taste good?
While the original version uses only butter, today’s cooks often add lemon juice, capers, herbs, shallots, garlic, and even white wine.
These additions bring out the flavors of each ingredient while also adding complexity to the overall dish.
That means you won’t be left with bland food, regardless of what kind of fish you choose to prepare.
How long can I keep my salmon meuniere?
You can freeze leftover salmon meuniere up to 3 months – wrap tightly in plastic wrap and then foil to protect against freezer burn.
When ready to eat, thaw overnight in refrigerator.
What Are Some Variations Of Salmon Meuniere?
There are several types of salmon meuniere, but they all have similar ingredients and preparation methods.
The main difference between them is their sauces.
Some chefs prefer to only use melted butter while others add more creaminess by adding heavy whipping cream instead.
There are also versions where the whole thing is cooked in an egg-based custard.
If you don’t feel like making the full version of salmon meuniere, here are some options you may be interested in trying out.
1. Aioli Sauce
This is a simple variation of salmon meuniere where the sauce replaces the traditional butter sauce.
To create this, mix together 1/4 cup (60 mL) unsalted butter, 2 tablespoons (30 mL) chopped garlic cloves, 3 teaspoons (15 mL) Dijon mustard, 1 teaspoon (5 mL) paprika, 1 tablespoon (15 mL) white wine vinegar, and sea salt to taste.
Once everything has been combined, slowly pour in enough olive oil until you reach desired consistency.
2. Béarnaise Sauce
Béarnaise sauce is basically made up of equal parts of clarified butter, tarragon leaves, shallots, and white wine vinegar.
For this recipe, combine these three ingredients into a blender and blend until smooth.
Next, heat the mixture over medium heat until it starts to simmer.
Add 1/2 cup (120 mL) water and stir constantly until the liquid reduces down by half.
After that, remove from heat and whisk in 1 beaten egg yolk along with the remaining egg yolks.
Finally, season with freshly ground black pepper.
3. Lemon Butter Sauce
Lemon butter sauce is another great option if you want something lighter than other sauces mentioned above.
Combine 1 stick (113 g) unsalted butter, 1 tablespoon (15 mL) finely grated lemon zest, 4 tablespoons (57 mL) freshly squeezed lemon juice, 1 tablespoon (15 mL) honey, 2 tablespoons (30 mL) minced parsley, 1 clove crushed garlic, and sea salt to taste. Blend all ingredients together thoroughly before serving.
What Are Some Common Salmon Meuniere Dishes?
There are several types of salmon meuniere recipes out there.
Some restaurants even have their own versions of the dish, while others simply call it “salmon mousse.”
Either way, they all include a cream-based sauce made from beurre manié (a type of thickening agent) and white wine.
Some might add an egg yolk here and there, but that’s up to personal preference.
The point is that you need to start by melting together the ingredients, then adding them into a blender until smooth.
From there, pour everything through a fine mesh strainer to remove any lumps.
How Do You Serve Salmon Meuniere?
In France, salmon meuniere is served by dipping pieces into a sauce made from melted butter, lemon juice, and parsley.
The original version is cooked with white wine, but modern versions often include cream instead.
Here is an example of what it looks like after baking:
There are also variations of this dish, including hollandaise-style sauces, and even desserts like chocolate mousse and cheesecake.
One thing that all these versions have in common is that they all feature the famous combination of a rich sauce and flaky, crispy skin.
So, if you love salmon, why not learn how to make it yourself?
What Are Some Tips For Making Salmon Meuniere?
Making salmon meuniere requires very few ingredients.
Most people prefer to buy canned salmon rather than trying to make homemade versions because they have all the necessary elements already included.
However, if you don’t have any cans lying around, we recommend buying frozen boneless skinless fillets from your local supermarket instead.
You will need:
- 1 (12 oz.) package frozen salmon filets, thawed
- 1/4 cup unsalted butter
- 3 tablespoons freshly squeezed lemon juice
- Salt and black pepper to taste
When adding these ingredients together, remember to be careful not to over-mix them.
The key here is to keep everything separate and let each ingredient mix into the others naturally.
You should also avoid using a food processor to combine the ingredients because it might cause things to break apart more easily.
What Are Some Common Mistakes When Making Salmon Meuniere?
Many people think they need to spend an entire day to make a good salmon meuniere.
While it may take more time than expected, it doesn’t have to be difficult if you follow step-by-step instructions carefully.
Here are some common mistakes you might encounter while trying to make salmon meuniere.
Overcooking the fish
When you start working through the steps, don’t forget that overcooked salmon will taste awful.
The fish needs to be cooked until it releases easily from the bone.
To test whether the fish is done enough, insert a skewer into the thickest portion of the fillet and twist gently.
When you feel resistance, remove the fish from the heat source and allow it to rest for 5 minutes before serving.
Be sure to check the temperature because underdone fish won’t keep very long.
Not testing the fish after poaching
Another mistake that occurs often during the process is forgetting to taste the salmon after poaching it.
After removing the fish from the water, place it on paper towels to absorb excess moisture.
Taste the fish to see if it has lost any of its original texture or flavor.
Remember that overcooked salmon will lose all of its appeal.
Using frozen salmon instead of fresh
If you decide to use frozen salmon instead of fresh, make sure to thaw it out first.
Then cut up the fillets into bite size pieces before boiling them.
Freshly prepared fish tastes better, so avoid buying frozen versions unless you really love the taste of canned tuna.
Not adding enough liquid
You should never add too much liquid to the pan with the fish.
Salmon meuniere contains a lot of fat, which means it requires less liquid than other types of fish recipes. In fact, you only need 1/4 cup (60 ml) of white wine per pound (450 g) of fish.
A smaller amount of stock or broth also works fine.
Adding too little olive oil
This isn’t necessary, but if you choose to add extra olive oil to the sauce, make sure it’s cold.
Otherwise, it will melt and ruin the consistency of the sauce.
Always measure the oil by volume rather than weight.
For example, if the bottle says 2 tablespoons (30 ml), you must add 30ml of olive oil to every 4 cups (960 ml) of liquid.
Making the sauce too early
It takes quite a bit of preparation work to make the sauce, which is why it’s important to let it cool down completely before starting to stir it again.
Adding hot sauce will cause the egg yolk to break apart, resulting in a runny sauce.
It’s also best to leave the sauce alone overnight to ensure that it reaches room temperature before proceeding.
How Can You Troubleshoot Salmon Meuniere Problems?
Making salmon meuniere may seem simple enough, but if you have any difficulty with the process, it might be worth checking out these helpful links before trying again.
You need all the right equipment
If you don’t have everything you need for cooking salmon, it will become more difficult than necessary.
For example, you’ll likely run into issues while frying up the fillets because they won’t take easily. In addition, you’ll need an ovenproof pan that can handle high heat.
There needs to be room around the stove
When you’re working on a large piece of food like salmon, it would be nice to have plenty of space around the stove.
That way, you can move things around comfortably without worrying about getting burned by hot oil.
Make sure you have the right amount of water
To ensure that the fish cooks evenly, you’ll also want to add the appropriate amount of water.
The ideal ratio is 1/4 cup per pound of fish.
That means you’d need four cups of water for every two pounds of fish.
Don’t forget to season
Before adding anything else to the pan, you’ll probably want to sprinkle some salt over the bottom of the pan.
Salt helps to draw out moisture from the fish and keep it moist during cooking.
When you put the fish in the pan, add another pinch of salt after each layer.
Add the lemon juice and butter
Once you have seasoned the pan, pour in the butter and lemon juice mixture.
Make sure you spread the mixture throughout the entire pan so that every inch has some citrusy goodness.
Cooking time depends on the size of the fillet
It takes longer for larger pieces of fish to cook since there is more surface area.
So, if you’ve got a particularly big piece of meat, set the timer accordingly.
Remember to check the temperature frequently so you can avoid overcooking.
Use the right kind of skillet
For maximum results, you’ll want to use a non-stick skillet.
A regular stainless steel pan could work, though.
Just remember that you shouldn’t go overboard with greasing the pan either.
Check the internal temperature
After about 10 minutes, start testing the center of the filets by inserting a thermometer.
Once the fish reaches 145 degrees Fahrenheit (63 degrees Celsius), remove them from the heat source.
Allow the fish to rest
While the fish rests, you can prep the vegetables for serving.
Use tongs or a slotted spoon to transfer the fillets onto a cutting board.
Then, slice them up into smaller portions.
Equipment
- 1 Oven
Ingredients
- 454 g skinless salmon filet
- 4 tbsp unsalted butter
- 60 ml water
- Juice of ½ lemon
- Salt and freshly ground black pepper
Instructions
- First, preheat the oven to 400 F / 205 C. Then, put the salmon into a baking pan with 1 tablespoon of butter per pound of fish.
- Next, add the water and juice of half a lemon to the pan. Season the fish with salt and pepper and let it sit until ready to finish off in the oven.
- Once the fish is done, remove it from the oven and place it onto a serving plate. Add another tablespoon of butter to the pan and stir together to create a smooth sauce.
- Pour the sauce over the fish while still hot and then sprinkle with additional salt and pepper.
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Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.