Description
A simple preparation of pan-fried salmon fillets coated in flour and served with a brown butter sauce.
Ingredients
Scale
- 4 (6 ounce) salmon fillets, skin removed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Combine flour, salt, and pepper in a shallow dish. Dredge each salmon fillet in the flour mixture, shaking off excess.
- Heat butter and oil in a large skillet over medium-high heat until the butter foams.
- Carefully place salmon fillets in the hot skillet. Cook for 3 to 4 minutes per side, until golden brown and cooked through.
- Remove salmon from the skillet and set aside on a plate.
- Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Cook, swirling the pan, until the butter melts and turns light brown and nutty (about 2 minutes). Do not let it burn.
- Remove the skillet from the heat. Stir in the lemon juice.
- Pour the brown butter sauce over the cooked salmon fillets.
- Sprinkle with fresh parsley before serving.
Notes
- Use fresh salmon for the best flavor.
- Watch the butter carefully when browning; it goes from brown to burnt quickly.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: French
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 0
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 35
- Cholesterol: 90
Keywords: salmon, meuniere, pan-fried fish, brown butter sauce, lemon, parsley