📝 About This Recipe
A cornerstone of Japanese Yoshoku cuisine, Salmon Meunière transforms the French classic into a comforting staple found in home kitchens and 'Western-style' diners across Japan. This dish features succulent salmon fillets dusted in flour and pan-seared until the skin is shatteringly crisp, then finished with a luxurious 'beurre noisette' (brown butter) enriched with a splash of Japanese soy sauce. It is a perfect marriage of European technique and Japanese umami, offering a delicate balance of nutty, salty, and citrusy flavors.
🥗 Ingredients
Main Ingredients
- 2 pieces Salmon fillets (approx. 150g each, skin-on preferred)
- 1/2 teaspoon Salt (sea salt or kosher salt)
- 1/4 teaspoon Black pepper (freshly cracked)
- 3 tablespoons All-purpose flour (for dredging)
- 1 tablespoon Vegetable oil (neutral oil like canola or grapeseed)
The Meunière Sauce
- 3 tablespoons Unsalted butter (high quality, cut into cubes)
- 1 teaspoon Japanese Soy Sauce (adds the signature Yoshoku depth)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh parsley (finely chopped)
Garnish and Sides
- 2 pieces Lemon wedges (for serving)
- 100 grams Green beans (blanched and lightly sautéed)
- 4 pieces Cherry tomatoes (sliced in half)
👨🍳 Instructions
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1
Remove the salmon fillets from the refrigerator 15 minutes before cooking to take the chill off; this ensures even cooking.
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2
Pat the salmon fillets extremely dry on all sides using paper towels. Moisture is the enemy of a crispy crust.
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3
Season both sides of the salmon evenly with salt and freshly cracked black pepper.
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4
Place the flour in a shallow dish. Dredge each fillet in the flour to coat lightly, then shake off all excess flour until only a translucent veil remains.
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5
Heat the vegetable oil in a stainless steel or cast-iron skillet over medium-high heat until the oil shimmers.
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6
Place the salmon fillets in the pan, skin-side down. Press down gently with a spatula for 10 seconds to ensure the skin makes full contact with the pan.
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7
Sear the salmon for 3-4 minutes on the skin side without moving it, until the skin is golden and crispy.
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8
Carefully flip the fillets over and cook the other side for another 2 minutes, or until the salmon is just cooked through but still moist in the center.
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9
Transfer the salmon to a warm serving plate and set aside.
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10
Wipe the excess oil out of the skillet with a paper towel. Return the pan to medium heat and add the butter cubes.
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11
Swirl the butter constantly as it melts and begins to foam. Watch closely as it turns from yellow to a light toasted brown color and smells nutty.
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12
Immediately remove the pan from heat and stir in the soy sauce and lemon juice (be careful as it may splatter).
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13
Add the chopped parsley to the butter sauce and swirl to combine.
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14
Pour the hot brown butter sauce generously over the salmon fillets and serve immediately while the skin is still crisp.
💡 Chef's Tips
Always pat the fish bone-dry before flouring to avoid a gummy texture. Don't dredge the fish in flour until the very moment you are ready to put it in the pan. Use a stainless steel pan rather than non-stick if possible to get a better 'fond' and crunch. The soy sauce is the secret Yoshoku touch; it bridges the gap between the butter and the fish. If the butter browns too quickly, add a teaspoon of cold water or lemon juice to stop the cooking process.
🍽️ Serving Suggestions
Serve with a side of fluffy Japanese short-grain white rice to soak up the brown butter. Pair with a crisp glass of Chablis or a dry Japanese sake like a Junmai Ginjo. Accompany with a simple 'Wafu' salad of shredded cabbage and sesame dressing. A side of creamy mashed potatoes or buttered 'Pasta' is a traditional Yoshoku alternative to rice. Serve with blanched asparagus or snap peas for a bright, seasonal crunch.