What Makes This Recipe So Good
This dish may sound fancy and complicated, but it’s actually incredibly simple. Dredge salmon fillets in a flour mixture, then pan-fry them in a delicious buttery sauce. Serve it up with your favorite pasta, crisp asparagus, oven-roasted brussels sprouts, or sautéed zucchini. What could be easier?“Meuniere” is the name for the cooking method used here, so in addition to salmon meuniere, you could have other-things-meuniere, too. Sole is the traditional fish-of-choice for this dish, but sole tends to be a pricier option.Did you get here by Googling “salmon meuniere botw”? If so, welcome Zelda fans! That’s right, this dish is actually featured in a side quest in The Legend of Zelda: Breath of the Wild. Not that you need to be a gamer to enjoy a tasty salmon recipe. If you have a Zelda/Link fan in your house, though, this could be a fun way to bring the game to life a little!
Key Ingredients
Salmon Fillets – Tender, flaky salmon is a fantastic source of protein and healthy nutrients. It’s no secret that salmon is rich in Omega-3 fatty acids. Why do Omega-3s matter? Well, they’re essential nutrients, but your body doesn’t actually produce them. Research shows they can improve cognitive and arterial function, lower inflammation and blood pressure, and mitigate risk factors for a number of diseases.Capers – The finishing touch on this salmon meuniere. Capers give the dish an extra pop of flavor and texture. They’re not necessarily part of a traditional meuniere dish, but they’re a great addition. If you want to skip them, that’s totally fine.
Chef’s Tips
Careful not to overcook the salmon! A few minutes on each side is really all you need. The salmon fillets should be opaque, tender, and flaky inside. A food thermometer will give you the best idea of where you stand – aim for an internal temperature of 125°-130° Fahrenheit. That’ll give you medium-cooked salmon, but keep in mind it’ll continue to cook a little once you take it off the heat.I’ve left the skins on the salmon in this recipe, but you can use fillets with skins removed if you prefer them. Just remember to adjust your cook time accordingly so you don’t overcook them!Salmon meuniere is best served immediately, so I recommend getting all your other sides ready before this is finished. Don’t let it sit around, or you’ll lose some of that crispness from the pan-fried flour coating. If you have leftovers, you can refrigerate them in an airtight container for a day or two. Reheat them on the stove with a little butter or neutral oil until warmed through.
Try These Salmon Recipes, Too!
Broiled Salmon in a Simple MarinadeAir Fryer Salmon with Brown Sugar CrustSalmon SaladPan-Seared Salmon in a Creamy Red Pepper Parmesan SauceCanned Salmon SaladKeto Sushi Rolls with Smoked SalmonSmoked Salmon Bagel SaladLemon Garlic Salmon (Whole30, Paleo, Low Carb, Keto)Easy Salmon Patties & Lemon Garlic Sauce
