烤魚是日本料理中的經典菜餚，以其簡單的烹飪方式著稱，能充分突顯魚的天然風味和香氣。
無論是鹽烤、味噌醃製還是照燒，烤魚都是日本家庭四季常備的主食。
從歷史上看，烤魚可以追溯到繩文時代。
到了江戶時代，烤魚已成為常見的早餐食品，如今在日式套餐中依然廣受歡迎。
鯖魚、鮭魚、竹筴魚、秋刀魚和鰤魚都是熱門選擇，各自帶來獨特的季節風味。
本食譜介紹如何僅用平底鍋烹製出嫩滑多汁的烤鯖魚——非常適合想吃魚或享受傳統日式風味的日子。
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烹飪時間
15 分鐘
評分
分享
Artist
Rinaty
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 2 鯖魚片
- 2 pinches 鹽
- 2 tbsp. 清酒
- 1/2 tbsp. 植物油
- 2 紫蘇葉（可選）
- 1/8 白蘿蔔，磨碎並輕輕擠乾（可選）
- 醬油，適量（可選）
步驟
- 1
在每片鯖魚的魚皮面劃兩道淺斜切口。撒上鹽，然後將清酒淋在魚片上。靜置5分鐘，然後用廚房紙巾擦乾。
- 2
在平底鍋中加熱植物油。將鯖魚魚皮朝下放入鍋中，用中火煎3分鐘。煎至金黃後翻面，蓋上鍋蓋，用小火蒸4分鐘。
- 3
裝盤，如有紫蘇葉和蘿蔔泥可作裝飾。如喜歡，可淋上少量醬油後上桌。
食譜ID
195
小提示與備注
也可以使用醃製鯖魚。如果含鹽量較高，只需用清酒醃製即可。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."