{"id":34210,"date":"2022-11-17T16:43:36","date_gmt":"2022-11-17T21:43:36","guid":{"rendered":"https:\/\/thebusyfoodie.com\/?p=34210"},"modified":"2022-11-17T16:43:36","modified_gmt":"2022-11-17T21:43:36","slug":"salmon-meuniere","status":"publish","type":"post","link":"https:\/\/staging.thebusyfoodie.com\/index.php\/2022\/11\/17\/salmon-meuniere\/","title":{"rendered":"Salmon with Lemon Caper Sauce (Salmon Meuniere)"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#f9a72b\">If you&#8217;re looking to <strong>kick your salmon game up a notch<\/strong>, you need to try this salmon meuniere! It&#8217;s a simple, pan-cooked salmon recipe with a bright, vibrant lemon-caper sauce that will make you feel like you&#8217;re eating at the best restaurant in town.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/thebusyfoodie.com\/wp-content\/uploads\/2022\/11\/salmon-meuniere-1-copy-scaled.jpg\" alt=\"Overhead image of salmon with lemon caper sauce plated with quinoa and lemons on a white plate. \" class=\"wp-image-34211\"\/><\/figure>\n\n\n\n<h2 class=\"has-text-align-center has-text-color wp-block-heading\" style=\"color:#0071a1\"><a>What you&#8217;ll love about this recipe:\u00a0<\/a><\/h2>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<ul class=\"wp-block-list\">\n<li>I<strong>t uses just six simple ingredients. <\/strong>All you need are salmon fillets plus five common ingredients that pair beautifully to make a rich butter sauce.<\/li>\n\n\n\n<li><strong>Fast, 15-minute recipe. <\/strong>What more can you ask for?<\/li>\n<\/ul>\n\n\n\n<h2 class=\"gb-headline gb-headline-70f3d7d2\"><span class=\"gb-icon\"><svg aria-hidden=\"true\" role=\"img\" height=\"1em\" width=\"1em\" viewBox=\"0 0 512 512\" xmlns=\"https:\/\/www.w3.org\/2000\/svg\"><path fill=\"currentColor\" d=\"M478.21 334.093L336 256l142.21-78.093c11.795-6.477 15.961-21.384 9.232-33.037l-19.48-33.741c-6.728-11.653-21.72-15.499-33.227-8.523L296 186.718l3.475-162.204C299.763 11.061 288.937 0 275.48 0h-38.96c-13.456 0-24.283 11.061-23.994 24.514L216 186.718 77.265 102.607c-11.506-6.976-26.499-3.13-33.227 8.523l-19.48 33.741c-6.728 11.653-2.562 26.56 9.233 33.037L176 256 33.79 334.093c-11.795 6.477-15.961 21.384-9.232 33.037l19.48 33.741c6.728 11.653 21.721 15.499 33.227 8.523L216 325.282l-3.475 162.204C212.237 500.939 223.064 512 236.52 512h38.961c13.456 0 24.283-11.061 23.995-24.514L296 325.282l138.735 84.111c11.506 6.976 26.499 3.13 33.227-8.523l19.48-33.741c6.728-11.653 2.563-26.559-9.232-33.036z\"><\/path><\/svg><\/span><\/h2>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Salmon Meuniere that would make Julia Child proud<\/strong><\/h2>\n\n\n\n<p>If you&#8217;ve ever read about Julia Child, you&#8217;re probably familiar with sole meuniere, the recipe that made her fall in love with classic French cooking.<\/p>\n\n\n\n<p>Julia had good taste, so it&#8217;s no surprise that this recipe is indeed delicious.<\/p>\n\n\n\n<p>It&#8217;s also a little delicate and stuffy for my liking.<\/p>\n\n\n\n<p>I definitely prefer this salmon meuniere, which features the same butter, lemon, and caper sauce over succulent salmon fillets with perfectly crisp skin.<\/p>\n\n\n\n<p>A lot of people think cooking seafood is hard, but once you know how to cook salmon in a pan it&#8217;s actually really easy and perfect for weeknights. This easy salmon recipe can be whipped up in just a few minutes with almost no advance planning.<\/p>\n\n\n\n<p>Serve it with a side of rice, quinoa, or mashed potatoes and your favorite green vegetable for a simple but delightful weeknight dinner.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/thebusyfoodie.com\/wp-content\/uploads\/2022\/11\/salmon-meuniere-1.jpg\" alt=\"Ingredients needed to make salmon in butter and lemon sauce. \" class=\"wp-image-34212\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What is meuniere?<\/strong><\/h2>\n\n\n\n<p>Meuniere is a French method of cooking that involves dredging seafood in a light dusting of flour before sauteeing it in a hot pan and finishing it off with a rich browned butter sauce made with capers, and fresh herbs. The word &#8220;meuniere&#8221; literally means &#8220;miller&#8217;s wife&#8221; because of the use of milled flour.<\/p>\n\n\n\n<p>Traditionally, this preparation is used for sole or trout, but it&#8217;s also a delicious way to prepare salmon fillets.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients you\u2019ll need:<\/strong><\/h2>\n\n\n\n<p><strong>Salmon Fillets. <\/strong>Pick up two skin-on salmon fillets about 1-inch thick. For the best results, look for fillets that are roughly the same thickness throughout. The more your salmon tapers at one end, the more unevenly it will cook.<\/p>\n\n\n\n<p><strong>Butter. <\/strong>I always cook with unsalted butter, then add my own salt to taste.<\/p>\n\n\n\n<p><strong>Fresh Dill. <\/strong>Fresh dill adds a beautiful fresh flavor to the fatty fish and rich sauce. Traditional meuniere also uses fresh parsley. Feels free to use one or the other, or a combination of the two!<\/p>\n\n\n\n<p><strong>Capers. <\/strong>Capers are a small, olive-like berry with a salty, tangy flavor that adds a bright acidity to the sauce meuni\u00e8re.<\/p>\n\n\n\n<p><strong>Lemon<\/strong>. Fresh lemon juice is another ingredient that adds brightness to this recipe and cuts through all of the rich butter sauce. I like serving the salmon with a few thin slices of lemon for good measure!<\/p>\n\n\n\n<p><strong>Flour. <\/strong>Dusting the salmon skin in flour before pan frying it helps it come our so crispy and delicious!<\/p>\n\n\n\n<div class=\"wp-block-columns is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/thebusyfoodie.com\/wp-content\/uploads\/2022\/11\/salmon-meuniere-4.jpg\" alt=\"Cooking salmon fillets in a pan. \" class=\"wp-image-34214\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How to pan fry salmon<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Dust <\/strong>the skin-side of the salmon with flour, then season with a pinch of salt and pepper.<\/li>\n\n\n\n<li><strong>Cook <\/strong>the salmon skin-side down in a skillet over medium heat, until the skin is crisp.<\/li>\n\n\n\n<li><strong>Flip <\/strong>the salmon over, reduce the heat, and add the butter and capers. The butter will sizzle up and brown as it melts. Keep a close eye on it so it doesn&#8217;t burn!<\/li>\n\n\n\n<li><strong>Stir <\/strong>in the fresh herbs just before serving.<\/li>\n<\/ol>\n\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"gb-headline gb-headline-2493cfd4\"><span class=\"gb-icon\"><svg xml:space=\"preserve\" viewBox=\"0 0 100 100\" y=\"0px\" x=\"0px\" version=\"1.1\" xmlns:xlink=\"https:\/\/www.w3.org\/1999\/xlink\" xmlns=\"https:\/\/www.w3.org\/2000\/svg\"><path d=\"M23.6,5c-1.2,0-2.3,1.1-2.3,2.4v85.3c0,2,2.6,3.1,4.1,1.7L50,69.7l24.6,24.6c1.5,1.5,4.1,0.3,4.1-1.6V7.4  c0-1.3-1.1-2.4-2.4-2.4H23.6z\"><\/path><\/svg><\/span><span class=\"gb-headline-text\"><strong>Busy Foodie Tips and Tricks:<\/strong><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Don&#8217;t overcook the salmon! Salmon can be dry fishy if it&#8217;s cooked too much, but it&#8217;s cooked medium it&#8217;s juicy and tender. Use a <a href=\"https:\/\/www.amazon.com\/gp\/product\/B07R18W3W1?ie=UTF8&amp;psc=1&amp;linkCode=ll1&amp;tag=laurkeat-20&amp;linkId=88410e1fc74e03402a51a58e5319c367&amp;language=en_US&amp;ref_=as_li_ss_tl\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">meat thermometer <\/a>and take your salmon off the heat when it reaches an internal temp of 125\u00baF.<\/li>\n\n\n\n<li>Using skin-on salmon fillets also helps insulate the fish from the heat, preventing overcooking. The salmon is ready to flip when you can easily slide a spatula or fish turner underneath it. You can eat the skin or remove it before serving.<\/li>\n\n\n\n<li>For the crispiest skin, be sure to pat it dry with a paper towel before dusting with flour.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/thebusyfoodie.com\/wp-content\/uploads\/2022\/11\/salmon-meuniere-5.jpg\" alt=\"Two portions of salmon meuniere on a white serving board with a bowl of quinoa in the background. \" class=\"wp-image-34215\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"faqs\"><strong>Frequently asked questions <\/strong><\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1632692599561\"><strong class=\"schema-faq-question\"><strong><strong>How do I store leftovers?<\/strong><\/strong><\/strong> <p class=\"schema-faq-answer\">Leftovers will keep well in an airtight container in the fridge for up to 2 days.<br\/><\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1632695442839\"><strong class=\"schema-faq-question\">Can I freeze it?<\/strong> <p class=\"schema-faq-answer\">Yes! This recipe is so fast and easy to make, but it also does freeze well if you&#8217;re into meal prep. Freeze the salmon in the sauce for up to 3 months. Let the salmon thaw in the refrigerator before you reheat it. Reheat the salmon in a covered skillet over medium heat until just warmed through.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1655327228723\"><strong class=\"schema-faq-question\"><strong>How do you know when salmon is done?<\/strong><\/strong> <p class=\"schema-faq-answer\">Using a meat thermometer is the most accurate way of knowing your fish is cooked properly. <br\/><br\/>For medium salmon, cook to an internal temp of 125\u00baF. For rare salmon, take it off the heat at 120\u00baF and for medium-well, cook it to 135\u00baF. <br\/><br\/>Remember that the temperature will continue to rise by a few degrees after you take the salmon off the stove.<br\/><br\/>Salmon is also done when it flakes easily with a fork, and you can get a pretty good visual indicated by looking it the side of the fillet straight-on.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1668719571358\"><strong class=\"schema-faq-question\">Whats the difference between meuniere and piccata?<\/strong> <p class=\"schema-faq-answer\">Meuniere and Piccata are really similar and use many of the same ingredients. The difference is mainly in the cooking method: meuniere uses browned butter, while piccata is made with a white wine or chicken stock base and has the butter stirred in at the end so it doesn&#8217;t brown.<br\/><br\/>Piccata comes from the Italian word for &#8220;to be pounded flat&#8221; and it&#8217;s often used as a way to prepare chicken or veal. Piccata recipes are also typically fried in a light batter, as opposed to meuniere recipes that are simply dredged in flour. <\/p> <\/div> <\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Other easy dinner recipes you might like:<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/thebusyfoodie.com\/one-pan-salmon-asparagus-recipe\">Ginger-Soy Sheet Pan Salmon<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/thebusyfoodie.com\/french-onion-chicken\">Skillet French Onion Chicken Breasts<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/thebusyfoodie.com\/air-fry-chicken-drumsticks\">Air Fryer Chicken Drumsticks<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/thebusyfoodie.com\/air-fryer-chicken-katsu\">Air Fryer Chicken Katsu (Torikatsu)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/thebusyfoodie.com\/lemon-ricotta-pasta\">One Pot Lemon Ricotta Spaghetti<\/a><\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/thebusyfoodie.com\/wp-content\/uploads\/2022\/11\/salmon-meuniere-10.jpg\" alt=\"Salmon meuniere on a white plate. \" class=\"wp-image-34217\"\/><\/figure>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Salmon meuni\u00e8re is a simple, pan-cooked salmon recipe with a bright, lemon-butter sauce that will make you feel like you&#8217;re eating at the best restaurant in town.<\/p>\n","protected":false},"author":2,"featured_media":34215,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[33,27],"tags":[39],"class_list":["post-34210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner-recipes","category-stovetop-recipes","tag-15-minute-meals"],"_links":{"self":[{"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/posts\/34210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/comments?post=34210"}],"version-history":[{"count":0,"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/posts\/34210\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/media?parent=34210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/categories?post=34210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.thebusyfoodie.com\/index.php\/wp-json\/wp\/v2\/tags?post=34210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}