Conner Family Recipes

For Perfectly Cooked Salmon Every Time, Use My Easy Recipe

Name: For Perfectly Cooked Salmon Every Time, Use My Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Salmon
Ingredients: 4 (6-ounce) skin-on salmon fillets; 4 teaspoons olive oil; 1/2 teaspoon kosher salt; Freshly ground black pepper, to taste; For the optional sauce; 4 tablespoons salted butter; 2 small cloves garlic, finely minced; 2 tablespoons freshly-squeezed lemon juice; 1 teaspoon honey or maple syrup; 2 teaspoons finely chopped parsley, optional

Salmon

4 servings

분량

15 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

4 (6-ounce) skin-on salmon fillets

4 teaspoons olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

For the optional sauce

4 tablespoons salted butter

2 small cloves garlic, finely minced

2 tablespoons freshly-squeezed lemon juice

1 teaspoon honey or maple syrup

2 teaspoons finely chopped parsley, optional

방향

Preheat the oven to 275°F. Line a baking sheet with parchment paper.

Prepare the salmon: Place the four salmon fillets on the parchment-lined pan, skin side down. Drizzle each fillet with 1 teaspoon of olive oil then season with the salt and a few cracks of black pepper. Use your fingers to rub the oil and seasonings evenly across each fillet.

Slow-roast the salmon: Roast the salmon until the fillets are slightly firm to the touch and begin to flake when you stick a fork into the center, 20 to 28 minutes, depending on the thickness of the fillets and whether you’re using wild-caught or farmed salmon (wild-caught will cook more quickly). The inside flesh will be opaque yet very moist and the thickest part of each fillet should read 120 to 130°F with an instant-read thermometer.

Make the optional sauce: While the salmon roasts, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the lemon juice, honey, and a few cracks of freshly ground black pepper. Stir everything together and cook until the sauce has reduced by about half and coats the back of a spoon, about 5 minutes.

Finish and serve: Remove the salmon from the oven. Gently slide a spatula between the salmon flesh and the skin and transfer each fillet to a serving platter, leaving the skin on the pan. Alternatively, gently flip over the fillets and peel off the skin with the help of a fork. Drizzle a spoonful of sauce over the top of each fillet, sprinkle with the chopped parsley, and serve. This dish is best served fresh, but will keep in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us a review and stars below!

영양 정보

1회 제공량

칼로리

304 kcal

지방 전체

20 g

포화 지방

4 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

80 mg

나트륨

235 mg

탄수화물 전체

0 g

식이섬유

0 g

총 당류

0 g

단백질

28 g