Meunière is an old time favorite of mine. Salmon meunière was my favorite when I was a kid. This recipe is based on a nice Cook's Illustrated recipe.


  • ½ cup all-purpose flour
  • 4 fillets - I like sole, flounder, salmon. You can use anything that fillets well and doesn't fall apart when fried
  • 2 Tbsp frying oil
  • 2 Tbsp unsalted butter
  • Salt and pepper
  • Brown Butter
  • 4 Tbsp unsalted butter
  • ¼ cup slivered almonds or other crushed nuts
  • 1 Tbsp chopped fresh parsley
  • 1 ½ Tbsp lemon juice
  • 1 lemon, cut in wedges for garnish


Heat plates in microwave or in oven at 200ºF.

Season fish with salt and pepper. Let sit for 5 min or so.

Dredge fish in flour and place on baking sheet.

Heat frying oil in skillet (non-stick helps) over high heat. (I shoot for about 350ºF but you might fry smaller fish a bit higher. People tend to suggest 350ºF - 375ºF)

Add 1 Tbsp of butter and swirl and wait for foaming to subside. Put fish in. (Bone-side down for bigger fillets.) Reduce heat to medium and cook until golden brown and meat is opaque. If thick fish, measure with a probe and target 130 - 140ºF. This shouldn't take long. Maybe 2-3 min per side. Faster for smaller fish.

Transfer the fillets to heated plates and stick in oven at 200ºF if you have oven on.

Heat the 4 Tbsp of butter in a skillet over medium high heat until it melts. Should be about a minute. Add nuts and swirl until the butter is brown smells nutty - another minute or so.

Top the fish with parsley.

Add lemon juice to butter and season with salt. Cover fish with brown butter sauce and serve with lemon wedges.