Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing

Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing

This is a meunière dish that draws out the deliciousness and aroma of the raw ingredients. You might even be able to win over fish/mushroom-loathing children with this one.

Ingredients: 4 people

Fresh salmon filets
4 fillets
Mushrooms (Shimeji, eringi etc.)
200g total
For prepping the salmon
1 tablespoon
Salt and pepper
to taste
Cake flour
as needed
For the sauce:
20 ml
20 ml
Soy sauce
20 ml
Lemon Juice (for the finishing touch)
5-10 ml (add as much as you like)
Grated ginger
1 piece
For Sautéing and Stir-fry
Vegetable oil
1 tablespoon
1 clove
1 tablespoon


1. Sprinkle the fresh salmon with refined sake, and let it sit at room temperature for 20 minutes.
2. Cut the mushrooms into easy-to-eat portions. They will shrink when you cook them, so I recommend cutting them a bit large.
3. Heat vegetable oil and the garlic slices into a pan, and turn it on over a low heat. Once it is aromatic, take the garlic out.
4. Thoroughly wipe the moisture off of the salmon with a paper towels. Sprinkle both sides with salt and pepper. Coat with cake flour, and dust off the excess flour.
5. Fry the salmon in a well-preheated pan from the skin side first.
6. After frying them crispy on both sides over strong heat, remove them from the pan. (They do not have to be cooked all the way through).
7. Saute the mushrooms in the same pan. Once they have been coated in the cooking oil, sprinkle sake and quickly sauté.
8. Mix all of the sauce ingredients together aside from the lemon juice.
9. Stir the sauce into the sautéed mushrooms, and bring to a boil.
10. Return the salmon to the pan, and cook over a medium heat while ladling the sauce on top. Once the sauce has thickened, turn off the heat and drizzle lemon juice.
11. Arrange onto a plate along with the accompanying vegetables.

Story Behind this Recipe

I thought up a recipe with an autumn touch.