小菜
由 CookWhatHK0 次收藏
香草脆皮三文魚將牛油塗勻魚柳，撒上帕爾馬芝士、蒜粉同檸檬胡椒，再鋪日式麵包糠焗至金黃香脆。
焗爐預熱至 200°C（400°F）。
Preheat your oven to 400°F (200°C).
將所有香料混合。我按感覺加，從 2 茶匙開始。
In a small bowl, combine all your seasonings. The author suggests starting with 2 teaspoons of each, but encourages adjusting to your personal preference.
取牛油均勻塗抹在三文魚肉上。
Take the room temperature butter and generously rub it all over the salmon fillets.
將混合香料撒在牛油上。
Evenly sprinkle the mixed seasonings on top of the buttered salmon.
最後鋪上日式麵包糠。
Top the seasoned salmon with the Panko breadcrumbs.
將三文魚魚皮面朝下放在鋪有牛油紙的焗盤上。
Place the salmon, skin-side down, onto a baking pan lined with parchment paper.
焗 10 至 15 分鐘。
Bake for 10 to 15 minutes.
魚皮會輕易脫落，配白飯和喜愛的蔬菜上桌！
Once cooked, the skin should easily slide off. Serve the salmon on a bed of rice alongside your favorite vegetable.
配上一款美味醬汁增色！我通常做一個蜜糖辣釉汁！
For an extra touch, consider pairing it with a fun sauce! The author often uses a honey heat glaze.
