Saverne Salmon Meunière



Saverne Salmon Meunière


  • 2 6oz portions salmon
  • 2 TBS butter, cut into small pieces at room temperature
  • 3 TBS flour
  • ½ tsp lemon zest
  • Juice of 1 lemon
  • Kosher salt
  • Black pepper
  • Olive oil
  • 1 TBS capers drained
  • 2 TBS Saverne Sauerkraut (any flavor would work well)
  • 1 TBS parsley, finely chopped


  • Season salmon with salt and pepper
  • Place flour in shallow bowl and dredge salmon, coating completely
  • In a medium non-stick pan, drizzle with oil and heat over medium high heat
  • Place salmon, skin side up in pan, cook for 3-4 minutes, until golden crisp then flip and reduce heat to medium.  Cook for 3-4 minutes or until cooked to your preference.
  • Remove salmon, placing on platter or plate and return pan to medium heat.
  • Add sauerkraut and lemon juice.  Remove pan from heat and add butter, parsley, capers, and lemon zest, stir to combine, and drizzle over salmon. Serve immediately.