Sautéed Salmon Steaks

Preparation info

  • Serves

    2 to 4

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 fresh salmon steaks
  • flour
  • 4 tablespoons butter
  • ¼ pint dry white wine
  • bay leaf
  • salt
  • white pepper
  • pinch of celery seed
  • 2 tablespoons finely chopped parsley


Choose centre cuts of salmon about ¾ inch thick. Rub steaks well on both sides with flour. Melt butter in a heavy frying pan or French casserole, and when hot, sauté steaks lightly. When steaks are light brown, add white wine and seasonings. Cover and simmer, with frequent basting, on top of stove until cooked (about 30 minutes). When salmon is cooked, sprinkle with finely chopped parsley and serve.