This is something everyone should know how to do. Its so easy, quick, and delicious! You can definitely impress friends with this one just DO NOT over cook! Undercooking would actually be better because the filets will continue to cook in the foil packet. Its amazing on salads over rice or couscous. Definitely one of my favorites.

My mother used to make this even when the word "meunière" wasn't that well known. She used to call it "Pan-fried salmon with butter".Dust the salmon with flour just before cooking it, wiping off any surface moisture beforehand. Pan fry the salmon over low-medium heat slowly until crispy. Wipe out any excess oil in the frying pan before adding the butter at the end. For 2 servings. Recipe by meg115

I've been trying to get over my dislike of some flavors (rosemary, fennel, etc.) and in doing that, I devised this gem. You can use any white fish you like; I used red snapper I caught while on a fishing trip.

Nom nom nom

I wanted shrimp scampi but noticed the shrimp were all gone then created this masterpiece.

Another recipe that I found on Cafe Delites that was superb. www. cafedelites.com/browned-butter-honey-garlic-salmon/. I served mine with some garlic redskin potatoes and roasted brussel sprouts with bacon. The recipe is enough sauce for 4 filets.