👨‍🍳 Instruktioner

1. 1

   Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

   💡 Proffstips: Using parchment paper prevents sticking and makes cleanup easier.
2. 2

   In a shallow bowl, combine the Scottish oats, chopped parsley, chives, lemon zest, salt, and pepper.

   💡 Proffstips: Ensure all dry ingredients are well mixed.
3. 3

   In a separate small bowl, whisk together the melted butter and whisky.

   💡 Proffstips: Using melted butter helps the crust adhere better.
4. 4

   Pat the salmon fillets dry with paper towels. Brush each fillet with the whisky-butter mixture, ensuring it's evenly coated.

   💡 Proffstips: Drying the salmon helps the crust stick.
5. 5

   Press the oat and herb mixture firmly onto the top of each salmon fillet, creating an even crust.

   💡 Proffstips: Apply gentle pressure to ensure the crust adheres well.
6. 6

   Place the crusted salmon fillets onto the prepared baking sheet.

   💡 Proffstips: Ensure there is some space between the fillets for even cooking.
7. 7

   Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the oat crust is golden brown and toasted.

   💡 Proffstips: Cooking time will vary depending on the thickness of the salmon fillets.
8. 8

   Serve immediately, perhaps with a squeeze of fresh lemon juice and a side of steamed greens or roasted vegetables.

   💡 Proffstips: Let the salmon rest for a minute or two before serving.