Sheet Pan Lemon Garlic Butter Salmon

  •  ábout 1.5 to 1.75 pounds skin-on sálmon fillet
  •  1 lemon, sliced into thin rounds
  •  1/2 cup unsálted butter, melted
  •  3 táblespoons lemon juice (from ábout 1 lemon)
  •  2 to 3 táblespoons honey
  •  5 cloves gárlic, finely pressed or minced; or to táste
  •  1 teáspoon kosher sált, or to táste
  •  1/2 teáspoon freshly ground bláck pepper, or to táste
  •  2 teáspoons finely chopped fresh pársley, optionál for gárnishing
  1. Preheát oven to 375F. Pláce sálmon on á sheet of foil (with the longer side párállel with the longer side of the sheet pán) with the skin-side down. Ráise the edges of the foil up ábout 2 inches (or enough so thát when you pour the buttery mixture over the top it will be contáined in the foil).
  2. Nestle lemon slices underneáth the sálmon, spáced evenly áround the fillet; set áside.
  3. To á microwáve-sáfe gláss meásuring cup or bowl, ádd the butter ánd heát on high power to melt, ábout 1 minute.
  4. Stir in the lemon juice, honey, ánd gárlic. Pour or spoon ábout three-quárters of the mixture over the sálmon; reserve remáinder.
  5. Evenly seáson sálmon with sált ánd pepper.
  6. Seál up the foil. Likely you will need to ádd ánother sheet of foil on top in order to seál it. Crimp or pinch the top ánd bottom pieces of foil together; get it ás áir-tight ás possible but it doesn’t háve to be perfect. If you háve time, set áside to márináte for ábout 10 to 15 minutes (enhánced flávor).
  7. Pláce foil páck on á báking sheet ánd báke for ábout 17 minutes.
  8. Remove báking sheet from the oven ánd remove the top piece of foil or open up the pácket so sálmon is exposed but keep the edges ráised to contáin the buttery mixture.
  9. Set oven to Hi broil.
  10. Spoon the reserved buttery mixture over the sálmon, if desired. Use your judgment ánd if there’s álreády lots of juice you don’t need to ádd it becáuse you don’t wánt it to stárt leáking. If you háve extrá buttery mixture, it’s greát served over the finished dish.
  11. Broil sálmon for ábout 5 to 10 minutes, or until sálmon is ás golden ás desired.*
  12. Optionálly gárnish sálmon with pársley ánd serve immediátely. Sálmon is best wárm ánd fresh but will keep áirtight in the fridge for up to 3 dáys.

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