Season the salmon with salt and pepper. Slice the garlic thinly.
Heat the oil in a frying pan and cook the garlic over low-medium heat until fragrant. Take the garlic out of the pan.
Wipe off any surface moisture from the salmon, and dust lightly with flour. Cook from the side you want to have on top first. When it's browned turn the salmon over and cook the other side slowly also.
When the fish is cooked through, wipe out any excess oil in the pan, add the butter and cook to a crispy finish.
Swirl in the soy sauce, coat the salmon with it and it's done. Serve with lemon slices.
I added some asparagus. See (Recipe ID: 1808684).
I tried adding mushrooms sauteed in butter. See (Recipe ID: 1606174).
Story Behind this Recipe
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.