What is salmon mignon?

Salmon mignon is a culinary delicacy made from salmon fillets. It is a popular dish in fine dining restaurants and upscale homes. Salmon mignon provides a tender, buttery texture and robust salmon flavor in an elegant presentation.

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What is mignon?

The term “mignon” comes from French cuisine and means dainty, delicate, or petite. In culinary terms, mignon refers to a small, medallion-shaped cut of meat or fish. Mignon cuts are considered high-quality and lend themselves well to quick, hot cooking methods like sautéing, grilling, or broiling.

Some common types of mignon include:

Filet mignon – cut from the beef tenderloin
Pork mignon – cut from the pork tenderloin
Lamb mignon – cut from the lamb loin or leg

Salmon mignon – cut from salmon fillet

Mignon cuts are valued for their tenderness and flavor. The tenderloin runs along the spine of the animal and doesn’t get much exercise, so the meat contains less connective tissue. Less connective tissue means the meat will be more tender.

How is salmon mignon prepared?

Salmon mignon begins with a high-quality salmon fillet, preferably wild-caught. The chef will trim the fillet of any bones, skin, or dark meat.

Next, the salmon fillet is cut widthwise into small, round medallions, about 2-3 ounces each.Cutting salmon mignon into individual portions helps the fish cook evenly.

To cook salmon mignon, the medallions are often sautéed in butter or olive oil over high heat. The exterior gets a nice sear while the interior remains moist and tender.

Salmon mignon can also be grilled, broiled, or poached gently in wine or broth. The small medallions only need 2-3 minutes of cooking time. Overcooking would cause the salmon to become dry and flaky.

What flavors pair well with salmon mignon?

Salmon mignon offers a rich, omega-3 flavor that pairs wonderfully with many ingredients:

Citrus – Lemon, lime, orange, or yuzu brighten up the salmon’s flavor.
Herbs – Dill, parsley, basil, tarragon add freshness.

Spices – A subtle dash of smoked paprika, cayenne, or five-spice seasoning.
Sauces – Beurre blanc, hollandaise, and brown butter sauces.
Vegetables – Asparagus, roasted beets, tomatoes, or spinach.

The key is to choose accompaniments that highlight, rather than overwhelm the delicate flavor of the salmon mignon.

How to present salmon mignon

When served in a restaurant, salmon mignon makes for an elegant entrée plating. Here are some presentation tips:

Place the salmon medallion atop a bed of bright green vegetables like asparagus, green beans, or spinach.

Garnish with edible flowers like nasturtium or pansies.
Drizzle a complementary sauce like lemon beurre blanc around the salmon.
Sprinkle chopped herbs on top for color and freshness.

Include a starchy side like creamy mashed potatoes or risotto to balance the dish.
Serve with roasted beets or tomatoes for a pop of color.

With its vibrant pink-orange hue, salmon mignon makes a stunning yet delicate presentation. Crispy sear marks give appealing texture and char. Pay attention to color, texture, shape, and negative space when plating salmon mignon.

Sample recipe: Pan-seared salmon mignon with dill cream sauce

This recipe produces a restaurant-quality salmon mignon entrée with minimal effort:

Ingredients:

2 (6 oz) skinless salmon fillets

2 tbsp olive oil
Salt and pepper to taste
1 shallot, minced

1/4 cup dry white wine
1/4 cup heavy cream
2 tbsp fresh dill, chopped

1 tsp lemon zest
Lemon wedges, for serving

Instructions:

Cut salmon fillets into 2-3 oz rounds, about 3/4 inch thick.
Pat salmon dry with paper towels and season with salt and pepper.
Heat olive oil in skillet over medium-high heat.

Sear salmon medallions for 2 minutes per side until golden brown.
Transfer salmon to plates and tent with foil.
Reduce heat to medium and add shallots to skillet. Cook 1 minute.

Deglaze pan with white wine. Simmer 2 minutes.
Stir in cream and simmer 2-3 minutes until thickened.
Remove from heat. Stir in fresh dill and lemon zest.

Spoon sauce over salmon mignon and serve with lemon wedges.

For elegant results with little effort, salmon mignon with a quick pan sauce makes an impressive meal. The medallions can also be served over greens, smoked salmon mousse, or cucumber salad for a light lunch or starter.

Nutrition

One serving of salmon mignon provides:

Calories	250
Fat	15g
Sodium	75mg
Carbohydrates	2g
Sugar	1g
Protein	25g

Salmon is one of the best sources of omega-3 fatty acids EPA and DHA. These healthy fats have been shown to reduce inflammation and lower risk of chronic diseases like heart disease and arthritis.

Salmon mignon is relatively low in calories, carbohydrates, and sodium. It provides an impressive amount of protein in a 3-4 oz serving.

Overall, salmon mignon makes for a nutritious, heart-healthy meal that delivers excellent nutritional value.

Cost of salmon mignon

Salmon mignon is one of the pricier fish entrees due to the delicate preparation required. Here’s how it compares to other popular seafoods:

Fish	Average Cost
Tilapia	$4-6 per pound
Cod	$8-12 per pound
Halibut	$15-20 per pound
Salmon mignon	$18-25 per pound
Lobster tails	$25-30 each (6-8 oz)

The price of salmon mignon depends on factors like:

Wild caught vs farm raised – Wild salmon costs more

Salmon species – King salmon is most expensive
Weight – Portioned cuts cost more per pound
Preparation – Mignon cuts require extra labor

Season – Out of season salmon costs more

At high-end restaurants, a 4-6 oz salmon mignon entree may cost $30 or more. However, salmon mignon can be prepared at home for under $10 per serving.

While not cheap, salmon mignon provides excellent value given its luxurious flavor and nutritional benefits. The small mignon size helps avoid wasting expensive salmon. For special occasions, salmon mignon makes a worthy splurge.

Where to buy salmon mignon

Finding high-quality salmon mignon requires a specialty seafood market or butcher shop. Here are some of the best places to buy salmon mignon:

Seafood counters at upscale grocery stores like Whole Foods, Gelson’s, or Metropolitan Market.
Fish markets, especially those with their own in-house butchers.

Online seafood retailers like Vital Choice, Sitka Salmon Shares, or Sea to Table.
Restaurant suppliers that also sell to the public like Commander’s Seafood.
Farmers markets sometimes have vendors selling fresh seafood.

Big box stores like Costco or Sam’s Club may carry it seasonally.

When buying salmon mignon, look for deeply orange-red color without brown spots. Smell for a fresh, mild scent. Pre-cut portions should glisten as if just sliced from a whole fillet.

For peak flavor and nutrition, wild-caught Alaskan king salmon makes the ultimate salmon mignon. With its extensive coastline, Seattle is one of the best cities in America for obtaining premium seafood like salmon mignon year-round.

How to store salmon mignon

Proper storage preserves the delicate texture and flavor of salmon mignon:

Keep refrigerated at 38°F or lower.
Wrap tightly in plastic wrap to prevent air exposure.

Use within 2 days of purchasing for best quality.
Freeze for up to 3 months if not using right away.
Place parchment paper between medallions if freezing.

Thaw overnight in fridge before cooking frozen salmon.

The small size of salmon mignon cuts mean they don’t store as long as a whole fillet. Follow these guidelines for maximum freshness.

Can you make salmon mignon ahead of time?

Yes, salmon mignon can be prepared a day in advance:

Marinate – Marinate up to 24 hours for more flavor infusion.
Sauce – Make cream or butter-based sauces up to 2 days ahead.
Pre-sear – Sear medallions then reheat to serve.

Assemble – Cook components like veggie sides and risotto ahead.

Leaving the salmon raw until just before serving ensures the best texture. Cook the salmon and sauce at the last minute.

For ultimate convenience, the dish can be made 1-2 months in advance and frozen:

Prep recipe and freeze salmon raw.
Thaw overnight in fridge before cooking.
Sauté from frozen for only 1 extra minute per side.

Boil frozen sauce 2 minutes to reheat.

With some planning, salmon mignon can be an easy weeknight meal using prepped ingredients.

Salmon mignon vs beef filet mignon

Salmon mignon and beef filet mignon are upscale cuts of their respective proteins. Here’s how they compare:

	Salmon Mignon	Beef Filet Mignon
Origin	Salmon Loin/Fillet	Beef Tenderloin
Texture	Delicate, moist, flaky	Buttery, tender
Flavor	Mild, sweet, fishy	Beefy, umami
Cooking	Saute, grill, broil	Grill, broil, roast
Doneness	Medium rare	Medium rare to medium
Use	Entree, appetizer	Entree

While distinct proteins, both offer tenderness and luxury. Their petite medallion shape allows for quick, hot cooking methods. Elegant plating makes either mignon an impressive special occasion meal.

Popular salmon mignon recipes

Beyond basic pan-searing, salmon mignon lends itself to diverse recipes:

Miso-glazed – Top with sweet miso-mirin glaze and broil 2 minutes.

Blackened – Coat with Cajun seasoning and blackening spices.
Teriyaki – Marinate 1 hour in teriyaki, sesame oil, garlic.
Mediterranean – Stuff with spinach, feta, sundried tomatoes.

Southwest – Sauté in chili-lime butter. Top with mango salsa.
Crab-stuffed – Carefully stuff with crabmeat stuffing.

Salmon mignon also shines in appetizers and starters:

Ceviche – “Cook” in citrus juice, chili, onion.
Salmon tarts – Bake in a mini phyllo shell with dill.
Cucumber cups – Fill cucumber slices with mignon and avocado.

Salmon slider – Top mini bun with mignon and remoulade.

From minimalist to creative recipes, salmon mignon adapts well to any flavor profile.

Pairing wine with salmon mignon

The right wine pairing enhances the flavor of salmon mignon. Consider these wines:

Chardonnay – Buttery California chardonnay mirrors the richness of salmon.
Pinot noir – The soft cherry notes complement salmon’s fat.
Sparkling wine – Bubbles cut through the salmon’s oiliness.

Rosé – Dry rosés match salmon’s subtle flavor.
Riesling – Sweeter Rieslings offset spicy preparations.

Lighter reds like pinot noir are foolproof pairings. If saucing the salmon, select a wine that complements the sauce ingredients.

A rich, oaky chardonnay or fruity Beaujolais would match a buttery sauce. An herbal Sauvignon Blanc works with dill or tarragon-infused sauces.

Ultimately, the wine should accent salmon’s luxuriousness without overpowering its delicate flavor.

Conclusion

With its petite size belying an elegant presentation, salmon mignon provides a tender, melt-in-your-mouth salmon experience. Simple pan-searing allows the salmon’s lush texture and flavor to shine. Chefs creatively pair salmon mignon with herbs, spices, sauces, and stuffings to produce refined dishes worthy of fine dining. Salmon mignon’s versatility elevates everything from weekday meals to dinner parties. While a splurge item, salmon mignon is a seafood lover’s dream with its combination of elegance, nutrition, and scrumptious taste.