经典烤三文鱼
Main25 分钟4 份简单关于此食谱
一道万无一失的家庭烤三文鱼食谱，每次都能做出嫩滑、鲜美的鱼肉。用大蒜、柠檬和香草进行简单调味，再用黄油釉面收尾——这是一道你会周复一周地回头制作的食谱。30分钟内完成，清理工作最少。
步骤说明
- 1
Preheat your oven to ![400°F]. Line a rimmed baking sheet with aluminum foil and lightly grease it with cooking spray or a drizzle of olive oil. This makes cleanup a breeze.
- 2
Pat the salmon dry thoroughly with paper towels — this helps the glaze stick and promotes even cooking. Place the salmon skin-side down on the prepared baking sheet.
- 3
In a small mixing bowl, whisk together the melted butter, garlic minced, lemon juice, lemon zest, Dijon mustard, and honey until well combined.
- 4
In a separate small mixing bowl, mix together the kosher salt, black pepper, paprika smoked, and Italian seasoning. Sprinkle the spice blend evenly over the top and sides of the salmon.
- 5
Spoon or brush the butter-garlic glaze generously over the entire top surface of the salmon, letting it pool slightly around the edges.
- 6
If using lemon slices for garnish, tuck them around and on top of the salmon now. Bake in the preheated oven for 12–15 minutes, depending on the thickness of your fillet. As a rule of thumb, allow about 4–6 minutes per half-inch of thickness.
- 7
The salmon is done when it flakes easily with a fork and the thickest part reads %[125–130°F] on an meat thermometer for medium (slightly translucent in the center) or %[145°F] for fully cooked. The flesh should have turned from deep pink to a lighter, opaque color on the outside.
- 8
Remove from the oven and let the salmon rest for 2–3 minutes. Spoon any pan juices back over the top, garnish with fresh parsley, and serve immediately with extra lemon wedges on the side.
