This dish is a staple seafood dish at our house.If the pan is too cool during Step 3, heat the butter over low heat to melt.If there is a lot of oil left in the pan after finishing Step 2, absorb the excess oil with a paper towel before making the sauce in Step 3.I added lots of pictures, so it should be easy! For serving 3. Recipe by Kumahachi

My mom taught me this dish, and now it's a regular at our house.If you taste the sauce by itself, it might seem sour, but it goes really well with salmon. Recipe by momoco

I varied the taste of pan fried salmon using lemon juice. You can make this sauce easily using ingredients you have in the refrigerator.You can use any kind of fish you like. I used raw salmon this time.1 tablespoon of lemon might seem like a lot, but the refreshing sourness goes well with pan fried fish. You can adjust it from 1/2 to 1 tablespoon to taste. For 2 servings. Recipe by mama deko

I restricted the amount of butter (which is animal fat) used as much as possible in this recipe.Transform your regular meunière a bit more luxurious.I've reduced the amount of butter as much as possible to make it healthier.Pan fry the salmon in grapeseed or vegetable oil, and jus add a little butter at the end. The fish is less liable to get burned that way.The accompanying vegetables are just an example. You can serve this with lettuce or potatoes or whatever you like. Recipe by mielle

My mom always made aurora sauce for salmon à la meunière.When the fish is cooking, don't cover it. I like my fish on the crispy side.Don't over mix the sauce or you'll lose the marbling. For 2 servings. Recipe by Momomomo

Since salmon is used in Italian salads, I thought Italian dressing would go with salmon meunière.I recommend using plenty of garlic powder.Olive oil used in place of margarine is delicious, too.Black pepper gives it a more adult taste and it's delicious! For 2 servings. Recipe by yakopuyo

I like salted salmon, but sometimes I want to eat a western style meunière. I thought a creamy tomato sauce would go well with it.You can use king oyster mushrooms or shimeji mushrooms instead of button mushrooms. If you're watching your calories, use a low-fat cream substitute. For 2 servings plus. Recipe by Mimato

I created this recipe because I bought balsamic vinegar.This recipe is so easy that there are no special hints. Goes well with balsamic vinegar and is delicious! Recipe by REKO-tan

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 like eating vegetables together with fish, so my family always eats meunière with this recipe!!if you are going to immediately use the vegetable sauce, water will seep out and thin the sauce, so taste-test right before eating and adjust accordingly. I used 1/4 each of a yellow and red pepper for the sauce in the photo. For 2 servings. Recipe by MyT09

This dish is a staple at our house.This dish is best if you soak up excess oil in the pan thoroughly before adding in the butter. Recipe by Pukuttopukumaru

I wanted to try salmon fillets with different seasonings.My own curry powder mix doesn't have salt. If you use shop-bought one which contains salt, adjust the amount of salt you use.By salting the salmon fillets, the fishy smell and excess moisture can be removed.When you cook thick fillets, cook over a low heat gently, being careful not to burn it. Recipe by Ayatan