Home Staple Fresh Salmon (Autumn Salmon) in Meuniere Sauce

1. 1

   Season the salmon fillets with salt and pepper.

2. 2

   Let it sit briefly to let the flavour soak in.

3. 3

   Pat dry the surface of the salmon with a paper towel.

4. 4

   Sprinkle all sides of the salmon with flour.

5. 5

   Heat vegetable oil in a pan.

6. 6

   Line the salmon up in the pan, and cook for 2-3 minutes until it begin to brown.

7. 7

   Flip it over to brown the other side.

8. 8

   When both sides have browned, add the sake or white wine.

9. 9

   Cover the pan with a lid and steam in low heat.

10. 10

    When the salmon has cooked through to the center, soak up the excess oil in the pan with a paper towel.

11. 11

    Drop butter into an open space in the pan.

12. 12

    Swirl the butter in the pan as it melts to coat the salmon.

13. 13

    Serve on a plate, and sprinkle the salmon with lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.