Supreme salmon meunière

Adam Liaw
Supreme salmon meuniere.
Supreme salmon meuniere. Photo: William Meppem

The classic French meunière is a piece of fish, usually sole, floured and pan-fried with lemon, butter and parsley. There's nothing wrong with that, but if you have a few extra spring herbs, here's a great way to use them. You don't even need to flour the fish.


2 salmon fillets (about 180g each)

salt and pepper, to season

1 tbsp olive oil

25g butter

1 red bird's eye chilli, sliced (optional)

1 tbsp capers, roughly chopped

1 tbsp pickled onions, roughly chopped

1 lemon, cut into wedges

a handful each of parsley, basil and tarragon leaves


Season the salmon well on all sides with salt. Heat a frying pan over medium heat until very hot, add the olive oil and place in the salmon fillets, skin-side down. Fry without flipping for about 3-4 minutes, until the skin is crisp. Turn the fillet over and add the butter to the pan, along with the chilli, capers and onion.

Continuously spoon the melted butter over the fish until the butter turns a light golden brown, about 2 minutes, then squeeze in the juice from a few lemon wedges and scatter the herbs on top. Continue to spoon the butter and herb mixture over the fish, then remove the fillets from the pan, plate up and pour the buttery juices on top. Add a little grind of black pepper and serve.