究極のガーリックハーブクラストサーモンレシピ

Restaurant-Quality Fish Dinner Made Simple

Recipe Overview

This garlic herb crusted salmon transforms simple ingredients into an elegant, restaurant-worthy dish—perfect for cozy weeknights or impressing guests. A golden, crisp herb crust gives way to tender, flaky salmon, while a lemon butter sauce adds brightness and richness. Done in just 30 minutes!

Ingredients 🛒

For the Salmon 🐟

• 4 salmon fillets (6 oz each), skin removed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 黒コショウ小さじ1/2
• 1 tbsp Dijon mustard

For the Herb Crust 🌿

• 1 cup panko breadcrumbs
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh dill, chopped
• ニンニク3かけ（みじん切り）
• 2 tbsp grated Parmesan
• Zest of 1 lemon
• 3 tbsp melted butter

For the Lemon Butter Sauce 🍋

• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 新鮮なレモン汁 ¼カップ
• 2 tbsp white wine （オプション）
• 2 tbsp chopped fresh parsley
• 塩コショウで味を整える

Instructions 👨‍🍳

Step 1: Preheat Oven & Prep Salmon

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Pat salmon dry and place fillets on the sheet. Season with salt and pepper, then brush tops with olive oil.

Step 2: Mix the Herb Crust

In a bowl, combine panko, parsley, dill, garlic, Parmesan, and lemon zest. Drizzle with melted butter and mix until evenly moistened.

Step 3: Coat with Dijon & Crust

Brush each salmon fillet with Dijon mustard. Top evenly with the herb crust, pressing gently to adhere.

Step 4: Bake

Bake 12–15 minutes, or until the salmon flakes with a fork and internal temp hits 145°F (63°C). Broil for 1–2 minutes at the end if needed to brown the crust.

Step 5: Make Lemon Butter Sauce

While the salmon bakes, melt butter in a saucepan over medium heat. Add garlic and sauté 30 seconds. Add lemon juice and wine; simmer 2–3 minutes. Stir in parsley and season with salt and pepper.

Step 6: Rest & Serve

Let salmon rest 3–4 minutes. Plate and drizzle with warm lemon butter sauce. Serve with rice, veggies, or a fresh salad.

Pro Tips for Perfect Salmon 💡

• 🌡️ Use a Thermometer: Pull at exactly 145°F for ideal flakiness.
• 🧊 Quality Matters: Use fresh salmon if possible; if frozen, thaw fully and dry well.
• 🍋 Fresh Herbs > Dried: Fresh parsley and dill really shine here.
• ⏰ Don’t Overbake: Salmon keeps cooking after you remove it. Let it rest!
• 🍽️ Pairings: Try roasted asparagus, wild rice, or an arugula salad. A chilled Sauvignon Blanc is a great match.

Nutrition (Per Serving) 📊

• カロリー: 380
• タンパク質： 35グラム
• 脂肪： 18グラム
• 炭水化物: 12グラム
• ファイバ： 2グラム
• ナトリウム： 450mg

Recipe Notes

• Gluten-Free? Sub with gluten-free panko or crushed almonds.
• Keto-Friendly? Yes—with low-carb sides.
• Storage: Keeps 3 days in the fridge. Reheat at 300°F for ~6 minutes.
• Make-Ahead: Prep herb crust mixture up to 2 days early and refrigerate.